Classic Quiche Lorraine
User Reviews
5
Classic Quiche Lorraine
Description
Classic Quiche Lorraine features a tender, flaky crust made with a carefully mixed dough of butter, shortening, flour, salt, and sugar, chilled and then prebaked to a light golden sturdiness. The filling combines thick-cut bacon pieces sautéed with shallots and seasoned with thyme and bay leaf, imparting a smoky aromatic base. Eggs and heavy cream form a custard enriched with a touch of cayenne and nutmeg, providing warmth and depth of flavor. Grated Gruyere cheese adds a nutty richness throughout the custard and a melted topping once baked.
The method includes folding and chilling the dough for texture, prebaking it with pie weights to prevent shrinkage, then assembling the cooled filling ingredients carefully before slow baking to set the custard without curdling. The result is a savory custard that holds together with a golden top and crisp crust edges.
Quiche Lorraine is traditionally served warm or at room temperature, making it suitable for brunch, lunch, or light dinner. It pairs well with fresh greens or light salads and can be sliced for gatherings. Cooling the quiche before cutting helps maintain its shape and texture.
For best results, thoroughly chill the dough before rolling and prebake thoroughly to avoid a soggy crust. When layering, spreading half the cheese on the crust first helps prevent sogginess by creating a barrier. Adjust seasoning of the custard for taste before baking, and allow the quiche to cool for an hour to firm up before slicing.
Ingredients
Crust
- 1 1/2 tsp salt
- 1 tsp sugar
- 1 1/2 cups all-purpose flour
- 5 tbsp butter cut into pieces, chilled
- 3 tbsp vegetable shortening chilled
- 6 tbsp water chilled ice
Filling:
- 8 oz Bacon (thick-cut cut into half inch pieces)
- 2 shallot large, thinly sliced
- 1/2 tsp thyme dried
- 1 bay leaf
- 1 1/4 cups heavy cream (room temperature)
- 4 egg large
- 1 tsp salt
- 1/8 tsp cayenne pepper
- 1/8 tsp ground nutmeg
- 4 oz gruyere cheese (finely grated)
Instructions
Crust
- In a food processor add the salt, sugar, and flour and pulse until combined. Add butter and lard and pulse until mixture resembles coarse meal. With motor running, drizzle in ice water and pulse until dough is still slightly crumbly but holds together when pressed (30 seconds).
- On a work surface form dough into a 6 inch disc with your hands. Wrap with plastic wrap and chill for 1 hour.
- Place rack in lowest position in oven and preheat to 375°F.
- Unwrap dough and roll dough out on a floured work surface into a 14 inch round. Gently fold pastry into fourths and place in quiche/pie plate. Unfold, pressing firmly against bottom and up sides. Trim overhanging edge of pastry 1 inch from rim of quiche/pie plate. Fold overhang under, pinching and forming a fluted edge. Chill uncovered for 30 minutes.
- Line dough with parchment paper or foil and fill with pie weights or dried beans. Bake crust for 30 minutes. Remove parchment and weights and reduce oven temperature to 350°F. Continue to bake until crust is set, about 15 minutes. Remove from oven to a wire rack and let cool.
Filling
- In a small sauté pan over medium high heat render the bacon for a few minutes and add the shallots, thyme, and bay leaf. Turn heat to low and cook for 15 to 20 minutes until bacon and shallots are soft. Let mixture cool, discard bay leaf and drain excess fat (save for other use) and set aside.
- Move rack to middle of oven and preheat to 325°F.
- Whisk together the eggs, cream, salt, cayenne, and nutmeg until thoroughly combined.
- Place quiche/pie plate on a rimmed baking sheet. Sprinkle half of cheese evenly on bottom of baked crust. Top with the cooled bacon shallot mixture and pour custard mixture evenly over all. Top with remaining cheese. (See Note 1) Carefully slide into oven and bake until custard edges are set but center slightly jiggles, 40 minutes. The custard will continue to set after baking. Transfer to a wire rack and let cool for an hour before slicing. Serve warm or cold.
Notes
- Chill the pastry dough for at least 1 hour before rolling to ensure a tender crust.
- Prebake the crust with weights to prevent shrinkage and sogginess during filling baking.
- After prebaking, sprinkle half the grated Gruyere cheese on the crust base before adding the cooled bacon and shallot mixture.
- Pour the custard mixture evenly over the filling and top with remaining cheese for even browning.
- Allow the quiche to cool and firm for at least one hour before slicing to maintain structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 25g | 8% |
| Protein | 19g | 38% |
| Fat | 44g | 68% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 256mg | 85% |
| Sodium | 842mg | 35% |
| Potassium | 322mg | 7% |
| Sugar | 1g | 2% |
| Vitamin A | 1005IU | 20% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 290mg | 29% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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