Classic Quiche Lorraine
Total Time
3 hrs 40 mins
Prep Time
2 hrs 30 mins
Cook Time
1 hr 10 mins
Rating
4.72 out of 5 stars
(14)
Ingredients
8 servings
- 1¼ cups (195 g) all-purpose flour
- 1½ teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, cubed and very cold
- 2 to 4 tablespoons ice water
- 8 ounces bacon, about 8 slices, cooked and chopped
- 4 ounces Gruyere cheese, shredded (about 1 cup)
- 3 eggs
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Pinch nutmeg
- 1 tablespoon minced chives
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) milk
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Preparation
Chef’s notes
Crust:
Use the included all-butter pie crust or my butter/shortening crust.
Pan:
9-inch glass pie plate (alternatives
Heavy Cream/Milk:
You can adjust the ratios of cream and milk or use all half-and-half.
Mix-Ins:
Mix and match meats, cheese, and veggies for your own custom quiche. See suggestions above, keeping it to 1 cup cheese and 2 cups meat and/or veggies.
Make-Ahead Pie Crust:
The pie dough can be prepared and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Make-Ahead Parbake Pie Crust:
You can pre-bake the crust ahead of time. Complete instructions through step 6, then allow the partially baked crust to cool completely. Wrap tightly in plastic wrap and refrigerate for up to 3 days. You can fill the cold crust and bake (the crust does not need to be reheated before filling).
Storage:
Wrap the quiche tightly in plastic wrap and refrigerate for up to 4 days.
Freezing Instructions:
Cool baked quiche completely, then cover tightly with a layer of plastic wrap and then a layer of aluminum foil, place in a large ziptop bag, and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat at 350 degrees F for 20 to 25 minutes.