A classic French dish, Quiche Lorraine is a savory tart filled with a rich custard of eggs, cream, crispy bacon, and cheese, all encased in a buttery, flaky crust. Perfect for brunch, lunch, or dinner.
Preparation time
30min
Cooking time
40min
Ingredients
8 Servings
- 250 g all-purpose flour
- 200 g bacon
- 0.5 tsp black pepper
- 3 eggs
- 100 g Gruyere cheese
- 250 ml heavy cream
- 125 ml milk
- 0.5 tsp nutmeg
- 1 tsp salt
- 125 g unsalted butter
- 3 tbsp water
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a large bowl, combine the flour and butter. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
Step 3
Add the cold water gradually, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 4
On a lightly floured surface, roll out the dough to fit a 9-inch (23 cm) pie dish. Press the dough into the dish and trim any excess edges.
Step 5
In a medium skillet, cook the chopped bacon over medium heat until crispy. Remove from skillet and drain on paper towels.
Step 6
In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg.
Step 7
Sprinkle the cooked bacon and grated Gruyere cheese evenly over the bottom of the crust.
Step 8
Pour the egg mixture over the bacon and cheese in the crust.
Step 9
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
Step 10
Allow the quiche to cool for 10 minutes before slicing and serving.