Classic Quiche Lorraine Recipe – A French Delight

A classic French dish, quiche Lorraine has a buttery crust with a rich, flavourful custard of eggs, cream, and crispy bacon. With a golden, flaky crust and a creamy, flavourful filling, this recipe is ideal for brunch, lunch, or a light dinner. For optimal results, adhere to our detailed advice!

Ingredients:
For the Crust:
1 ¼ cups (160g) all-purpose flour
½ tsp salt
½ cup (115g) cold unsalted butter, cubed
3-4 tbsp ice water

For the Filling:
6 slices bacon, chopped
1 cup (100g) Gruyère cheese, shredded
4 large eggs
1 ¼ cups (300ml) heavy cream
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg (optional)

Utensils Needed:
9-inch tart pan (or pie dish)
Rolling pin
Mixing bowls
Whisk
Skillet
Baking beans or pie weights (for blind baking)

Preparation Time:
Prep Time: 20 mins
Chilling Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hour 30 mins

Directions
Get the crust ready:
Combine the flour and salt in a bowl.  Blend in cold butter until crumbly.  Add ice water a little at a time until the dough comes together.  Form into a disc, cover with plastic wrap, and refrigerate for half an hour.

Bake the Crust:
Ignorant  Preheat the oven to 375°F (190°C) in order to bake the crust.  Line a 9-inch tart pan with the rolled-out dough.  Line with parchment, insert baking beans and prick the base with a fork.  After 15 minutes, take out the beans and continue baking for an additional 5 minutes.

Cook the Bacon and Assemble: 
Cook the bacon in a skillet until it is crispy.  Use paper towels to drain.  Top the crust with Gruyère cheese and bacon.

Prepare the custard:
Beat together eggs, cream, nutmeg, salt, and pepper.  Cover with cheese and bacon.

Bake the quiche:
For 30 to 35 minutes, or until it is firm and golden, at 350°F (180°C).  Before slicing, let cool for ten minutes.

Nutritional Information (per serving)
Calories: 420 kcal
Carbs: 18g
Protein: 12g
Fat: 34g
Saturated Fat: 19g
Cholesterol: 185mg
Sodium: 580mg

Expert Advice for Lorraine's Greatest Quiche:
Handle the dough very little and freeze the butter before blending for an extra flaky crust. Desire a bacon quiche that is crispier?  Instead of frying the bacon, try baking it!