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Quiche Lorraine is a quintessential dish in French cuisine, celebrated for its rich flavors and versatility. Originating from the Lorraine region of France, this classic savory tart has captured the hearts and taste buds of food lovers around the globe. Whether you’re looking for a delightful breakfast, a sophisticated brunch option, or a comforting dinner, Quiche Lorraine fits the bill perfectly.

BA’s Best Quiche Lorraine

Discover the charm of Classic Quiche Lorraine, a timeless French dish perfect for any meal. This savory tart features a delicious filling of crispy bacon, creamy eggs, and rich Gruyère cheese, all encased in a buttery, flaky crust. Ideal for breakfast, brunch, or dinner, this homemade delight truly shines when crafted from scratch. Learn its history, benefits, and variations, and impress your family and friends with this elegant yet comforting recipe.
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Ingredients
  

For the crust:

1 ½ cups all-purpose flour

½ teaspoon salt

½ cup unsalted butter, chilled and diced

4 to 5 tablespoons ice water

For the filling:

6 slices of bacon, diced

1 small onion, finely chopped

1 cup Gruyère cheese, grated

3 large eggs

1 cup heavy cream

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon nutmeg

Fresh chives for garnish (optional)

Instructions
 

Prepare the crust:

    - In a large bowl, combine the flour and salt. Add the diced butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

      - Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form it into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

        Pre-bake the crust:

          - Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish. Trim any excess dough, fold the edges under, and crimp them as desired.

            - Prick the bottom of the crust with a fork to prevent bubbling. Place a piece of parchment paper inside and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment. Bake for an additional 10 minutes, or until golden. Let it cool slightly.

              Cook the filling:

                - In a skillet over medium heat, cook the diced bacon until crispy. Remove and drain on paper towels, leaving the rendered fat in the skillet.

                  - Add the chopped onion to the skillet and sauté until translucent, about 4-5 minutes. Remove from heat and let cool.

                    Assemble the quiche:

                      - Spread the cooked bacon and sautéed onion evenly over the bottom of the pre-baked crust. Sprinkle with grated Gruyère cheese.

                        - In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined. Carefully pour the mixture over the cheese and fillings in the crust.

                          Bake the quiche:

                            - Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden. A knife inserted should come out clean.

                              Cool and serve:

                                - Let the quiche cool for at least 10 minutes before slicing. Garnish with fresh chives if desired. Serve warm or at room temperature.

                                  Prep Time, Total Time, Servings: 20 min | 1 hr, 15 min | 8 servings