Savory Quiche Lorraine

Quiche Lorraine is a classic French dish that has captured the hearts and palates of food lovers around the world. With its origins steeped in the picturesque region of Lorraine in northeastern France, this savory pie has become a staple in brunch menus and is celebrated for its versatility, making it suitable for breakfast, lunch, or dinner. What sets Quiche Lorraine apart is its combination of a flaky, buttery crust and a rich, custard-like filling that melds together beautifully to create a dish that is both comforting and indulgent.

Indulge in the delightful flavors of Quiche Lorraine, a timeless French classic that combines a flaky crust with a rich custard filling. This savory dish features crispy bacon and creamy Gruyère cheese, making it perfect for any meal—be it breakfast, lunch, or dinner. Easy to customize with seasonal veggies, Quiche Lorraine is not only comforting but also a showstopper for your brunch gatherings. Discover tips to master this culinary delight and impress your guests!

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Ingredients

For the crust:

1 ½ cups all-purpose flour

½ teaspoon salt

½ cup unsalted butter, cold and cubed

3-4 tablespoons ice water

For the filling:

6 slices of thick-cut bacon (or lardons), chopped

1 cup grated Gruyère cheese

1 cup heavy cream

3 large eggs

1 teaspoon Dijon mustard

½ teaspoon black pepper

¼ teaspoon salt

¼ teaspoon freshly grated nutmeg

3 green onions, finely chopped (optional for garnish)

Instructions

Prepare the crust:

- In a large bowl, combine the flour and salt. Add the cubed cold butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, until the dough comes together. Do not overwork it.

- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Pre-bake the crust:

- Preheat your oven to 375°F (190°C).

- Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, pressing it into the edges, and trim any excess.

- Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 10 minutes until lightly golden. Set aside to cool slightly.

Cook the bacon:

- In a skillet over medium heat, cook the chopped bacon until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain excess fat.

Prepare the egg mixture:

- In a mixing bowl, whisk together the heavy cream, eggs, Dijon mustard, black pepper, salt, and nutmeg until well combined.

Assemble the quiche:

- Spread the cooked bacon evenly over the pre-baked crust. Sprinkle the grated Gruyère cheese on top of the bacon.

- Carefully pour the egg mixture over the cheese and bacon, ensuring it is evenly distributed.

Bake the quiche:

- Place the quiche in the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown. You can insert a knife into the center; it should come out clean.

Cool and serve:

- Once baked, remove the quiche from the oven and allow it to cool for about 10 minutes before slicing.

- If desired, garnish with finely chopped green onions for a fresh touch. Serve warm or at room temperature.

Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes | 8 servings