You’re in for a treat! Discover the timeless elegance of Quiche Lorraine – a dish that’s both impressive and surprisingly simple to master. Perfect for brunch, lunch, or a light dinner, this classic French tart boasts a rich, savory custard and smoky bacon in a flaky crust. Get ready to impress your taste buds and your guests!
Ingredients
For the Pie Crust:
* 1 ¼ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) unsalted butter, very cold and cut into ½-inch cubes
* ¼ cup ice water (or a little more, as needed)
For the Filling:
* 6 slices regular or thick-cut bacon, cooked and crumbled
* 1 ½ cups heavy cream
* ½ cup whole milk
* 3 large eggs
* 1 large egg yolk
* ½ teaspoon salt
* ¼ teaspoon black pepper
* Pinch of nutmeg
* 1 cup shredded Gruyère cheese (or a mix of Gruyère and Swiss cheese)
* Optional: 2 tablespoons finely chopped chives
Step-by-Step Instructions :
1. Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat Oven and Roll Out Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp them decoratively. Prick the bottom of the crust with a fork several times.
3. Blind Bake the Crust (Optional, but recommended for a crisp crust): Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the paper and weights and bake for another 5-7 minutes, or until lightly golden. If not blind baking, proceed to the next step directly.
4. Prepare the Bacon: While the crust is chilling or blind baking, cook the bacon in a skillet until crisp. Drain on paper towels and crumble.
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Instructions
5. Assemble the Quiche: Sprinkle the crumbled bacon evenly over the bottom of the par-baked or raw pie crust. Top with the shredded Gruyère cheese.
6. Make the Custard: In a medium bowl, whisk together the heavy cream, whole milk, eggs, egg yolk, salt, black pepper, and nutmeg until well combined. Stir in the optional chives.
7. Pour and Bake: Carefully pour the custard mixture over the bacon and cheese in the pie crust.
8. Bake the Quiche: Transfer the quiche to the preheated oven. Bake for 35-45 minutes, or until the center is just set (it should have a slight jiggle) and the top is golden brown. If the edges of the crust start to brown too quickly, you can cover them loosely with aluminum foil.
9. Cool and Serve: Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the custard to fully set. Slice into wedges and enjoy!
Short Tips
* For an extra flaky crust, make sure your butter is as cold as possible.
* Don’t overmix the pie dough; overmixing develops gluten and can make the crust tough.
* Blind baking the crust helps prevent a soggy bottom.
* To achieve a beautiful golden brown on top, you can broil the quiche for 1-2 minutes at the very end of baking, but watch it carefully to prevent burning.
* Leftover Quiche Lorraine can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
