Quiche Lorraine
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4.9
184 reviews
Excellent
Quiche Lorraine
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Quiche Lorraine features a flaky pastry crust filled with a savory custard of bacon, sautéed red onions, eggs, milk, cream, and shredded Gruyere cheese. The crust is pre-baked to prevent sogginess before filling and baking until the custard sets. The filling balances smoky bacon with creamy, cheesy richness and tender onions.
Description
This Quiche Lorraine recipe begins with a homemade crust made from flour, salt, paprika, cold butter, egg, and ice water, which is chilled before rolling out. The crust is par-baked to maintain flakiness. The filling combines cooked bacon, finely sliced red onion, eggs, whole milk, heavy cream, salt, black pepper, garlic powder, cayenne pepper, and shredded Gruyere cheese. The filling is poured into the hot crust and baked until the custard is set and lightly browned.
The quiche offers a tender, flaky crust supporting a savory filling where smoky bacon and mild sweetness from caramelized onions meld with a creamy, cheesy custard. The paprika and optional cayenne provide subtle warmth without overpowering the other flavors.
Make-ahead tips include preparing the dough and caramelizing onions in advance. Store cooked quiche slices refrigerated for 3-5 days or freeze wrapped tightly for up to one month, reheating gently to retain texture.
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Ingredients
For the crust:
- 1 ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon paprika optional
- 10 tablespoons unsalted butter cold and cubed
- 1 egg cold
- 3 tablespoons water ice cold
For the filling:
- 12 ounce Bacon 10-12 strips
- 1 red onion finely sliced, about ½ pound or 225 grams whole
- 4 egg at room temperature
- ½ cup milk whole, 113 grams
- ½ cup heavy cream 113 grams
- ¼ teaspoon salt fine
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- 1 ¼ cups gruyere cheese shredded and divided
Instructions
Make the crust:
- Combine the flour, salt and paprika together in a food processor, or whisk together in a bowl. Add the cold, cubed butter. Pulse in the food processor a few times, or cut in using a pastry cutter, until the butter is about the size of a pea.
- Add the cold egg and water. Pulse for about 10 seconds, or mix with a wooden spoon or spatula, until the mixture resembles wet sand, being careful not to overmix the dough. Place the mixture on a lightly floured surface, using your hands to press the dough into a craggily mass. Fold the dough 2-3 times, and shape it into a disk. Wrap the dough in plastic and refrigerate for 1 hour, or overnight.*
- After the dough has rested, remove from the fridge and roll out the dough to about a ¼-inch thick, 13-inch diameter circle. Gently press the dough into a 10 x 2-inch nonstick quiche pan* with a removable bottom, pressing it into the fluting of the pan, being careful not to pull or tug at the dough. Trim the edges. Cover with plastic wrap and place in the fridge for 1 hour.
- Preheat the oven to 400°F while your dough is chilling.
Make the filling:
- While the dough is chilling, cook the bacon in a large skillet or pan on medium heat until crispy. Set aside to cool slightly, then dice the bacon into ¼-inch cubes and set aside.
- Add 1 tablespoon of oil or butter to the same pan (may also use 1 tablespoon bacon grease), and cook the sliced onion over a medium-low heat until caramelized, stirring every minute or two to avoid burning, about 20 minutes. The onions will be dark in color and very fragrant. Set aside.
- In a medium bowl, whisk together the eggs, milk, and heavy cream. Add the salt, pepper, garlic and cayenne (if using). Fold in diced bacon and 1 cup (112 grams) of Gruyère cheese. Set aside.
Bake the quiche:
- Remove the pastry-lined pan from the fridge. Cover the bottom of the dough with parchment and fill to the brim with pie weights (or you can use dry beans or sugar as pie weights). Par-bake the crust for 20 minutes, or until the crust appears set and is fragrant.**
- Once par-baked, remove the parchment and pie weights. Set aside to cool slightly, about 20 minutes. Reduce the oven temperature to 375°F.
- Spread the caramelized onions evenly over the bottom of the slightly cooled crust. Pour in the filling mixture, and top evenly with the remaining ¼ cup of Gruyère cheese.
- Place the quiche on a baking sheet in case there is any leakage. Bake on the middle rack at 375°F for 25-30 minutes, or until the crust is golden brown, the center looks set and a toothpick inserted in the center comes out clean.
- Allow the baked quiche to sit for 10 minutes before slicing and serving.
Notes
- The dough can be made 1-2 days ahead and stored wrapped in plastic wrap refrigerated until ready to roll out.
- Caramelize onions and cook bacon 1-2 days before assembling; keep them airtight in the fridge separately.
- Do not skip par-baking the crust to prevent a soggy bottom.
- Store quiche slices in an airtight container refrigerated for 3-5 days; freeze wrapped well for up to one month.
Genuine Reviews
User Reviews
Overall Rating
4.9
184 reviews
Excellent
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