Authentic Quiche Lorraine Recipe: Creamy Custard, Crispy Bacon & Flaky Crust (Easy & Delicious!)
- Vincent Rossi
- Feb 22
- 2 min read
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 45-50 minutes
Ingredients:
For the Crust:
1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1/4 cup ice water
For the Filling:
6 large eggs
1 1/2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
6 slices of bacon, cooked until crisp and crumbled
1 cup Gruyere cheese, shredded
Instructions:
Make the 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.
Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the dough to a 12-inch circle.
Transfer the dough to a 9-inch pie plate.2 Trim and crimp the edges.
Prick the bottom of the crust with a fork.
Chill the crust for another 15 minutes.
Make the Filling:
Preheat oven to 375°F (190°C).
In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.
In a separate bowl, add the cooked bacon and shredded cheese.
Evenly spread bacon and cheese mixture over the bottom of the prepared pie crust.
Pour the egg mixture over the bacon and cheese.
Bake for 45-50 minutes, or until the custard is set and the crust is golden brown.
Let the quiche cool for 10 minutes before slicing and serving.
Chef's Notes:
For a richer flavor, use a combination of Gruyere and Swiss cheese.
Feel free to add other ingredients to your quiche, such as sautéed onions, mushrooms, or spinach.
Serve your Quiche Lorraine warm or at room temperature. It makes a wonderful addition to any brunch or light meal.
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