🥧 Quiche Lorraine
A classic French savory tart made with a rich custard filling, bacon, and a flaky crust. Simple, elegant, and perfect for brunch, lunch, or a light dinner.
🛒 Ingredients (Serves 6–8)
For the crust (or use 1 store-bought pie crust):
- 1¼ cups all-purpose flour
- ½ cup cold butter (cubed)
- ¼ tsp salt
- 3–4 tbsp ice water
For the filling:
- 6 slices bacon (about 150–200 g), diced
- 1 small onion, finely chopped (optional but traditional in many versions)
- 3 large eggs
- 1¼ cups heavy cream
- ½ cup whole milk
- 1 cup grated Gruyère or Swiss cheese
- Salt (lightly) & freshly ground black pepper
- Pinch of nutmeg (optional)
👩🍳 Instructions
1️⃣ Prepare the Crust
- Mix flour and salt.
- Cut in cold butter until crumbly.
- Add ice water gradually until dough forms.
- Chill 30 minutes.
- Roll out, press into a 9-inch tart or pie pan.
- Pre-bake at 375°F (190°C) for 10–12 minutes.
(Skip this step if using a ready crust — just blind bake it.)
2️⃣ Cook the Filling Base
- Cook bacon until crisp.
- Remove and drain excess fat.
- Sauté onion in a little bacon fat until soft (optional).
- Spread bacon (and onion) evenly over crust.
- Sprinkle cheese on top.
3️⃣ Make the Custard
Whisk together:
- Eggs
- Cream
- Milk
- Pepper
- Nutmeg
(Add minimal salt — bacon and cheese are salty.)
Pour gently over the filling.
4️⃣ Bake
- Bake at 350°F (175°C) for 30–40 minutes.
- Center should be just set but slightly wobbly.
- Let rest 10–15 minutes before slicing.
💡 Tips for Perfect Texture
- Don’t overbake — it continues setting as it cools.
- Use full-fat dairy for classic richness.
- For extra crisp crust, brush base with beaten egg before adding filling.
If you’d like, I can also give you:
- A traditional French-style version (no cheese, just bacon & custard)
- A lighter version
- A crustless low-carb version
- Or a spinach variation
Which one sounds good?
