Quiche Lorraine

By jiafei

6 Person

100 Minutes

0 Calories

Once you master this classic recipe, there's no quiche you can't make. Spinach artichoke? Caprese? BOTH PLEASE! Make your crust if you have time, this all-butter recipe is perfectly flaky and super easy to make yourself. (It's pretty similar to classic pie crust, minus the sugar.) You definitely won't regret taking the time to make it. That said, store-bought pre-made pie crust will work, too. Cheese is essential for Quiche Lorraine. We like to use Gruyere, but a good shredded Swiss will work too.

Ingredients

Quiche

Freshly cracked black pepper
Kosher salt
Nutmeg
Cayenne
1 1/2 cups Heavy cream
6 Large eggs
1 Shallot, minced
1 1/2 cups Shredded Gruyere, divided
8 slices Bacon

Crust

3 tbsp. Ice water
1/2 cup Cold butter, cubed
1/2 tsp. Kosher salt
1 1/4 cups All-purpose flour

Method

01

Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap and refrigerate until firm, 30 minutes.
02

Preheat oven to 375°F. On a lightly floured surface, roll out crust until 1/4” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use.
03

In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain.
04

Scatter cooked bacon on pie crust with 1 cup Gruyere and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese.
05

Bake until crust is golden and eggs cooked through 40 minutes. Let cool 15 minutes before slicing and serving.

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Quiche Lorraine

4.5

( By jiafei )

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 80 Mins
Total Time 100 Mins

02 Ingredients

Quiche

Freshly cracked black pepper

Kosher salt

Nutmeg

Cayenne

1 1/2 cups Heavy cream

6 Large eggs

1 Shallot, minced

1 1/2 cups Shredded Gruyere, divided

8 slices Bacon

Crust

3 tbsp. Ice water

1/2 cup Cold butter, cubed

1/2 tsp. Kosher salt

1 1/4 cups All-purpose flour

03 Method

Step 1

Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap and refrigerate until firm, 30 minutes.

Step 2

Preheat oven to 375°F. On a lightly floured surface, roll out crust until 1/4” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use.

Step 3

In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain.

Step 4

Scatter cooked bacon on pie crust with 1 cup Gruyere and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese.

Step 5

Bake until crust is golden and eggs cooked through 40 minutes. Let cool 15 minutes before slicing and serving.

04 Author