Quiche Lorraine Recipe

In this Quiche Lorraine recipe, a pastry dough is prepared by combining flour, salt, and cold butter into coarse crumbs, then brought together with egg and cold water. Chilling the dough helps maintain flakiness during baking. The dough is rolled out into a large circle and fitted into a buttered and lined quiche pan. Edges are trimmed and crimped, and the crust is pricked to prevent bubbling.

The filling combines cream, milk, eggs, pre-cooked bacon, grated gruyere cheese, salt, and pepper, creating a silky custard with savory smoky bacon and nutty cheese accents. Baking until set yields a tender, rich quiche with a crisp crust.

Garnishing with sliced chives adds a fresh herbal note. This dish can be enjoyed hot or warm as a light meal or brunch centerpiece.

Chickpea flour can substitute eggs in the custard to achieve similar setting properties with a neutral flavor. Add 1 cup to the cream mixture if omitting eggs.