Quiche Lorraine

Classic Quiche Lorraine with a flaky herbed pastry crust, filled with crispy bacon, Gruyère cheese, and a creamy egg custard—perfect for brunch, breakfast, or a special occasion.

Recipe Information

Total Time:

Yield:

Ingredients

Herbed pastry

1½ cups all-purpose flour

1 tablespoon chopped Italian parsley

1 teaspoon chopped fresh thyme

¼ cup vegetable shortening

¼ cup cold salted butter, cut up

5 to 7 tablespoons cold water

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Filling

1 pound sliced bacon

1 cup chopped green onions

6 large eggs, lightly beaten

2½ cups heavy whipping cream

1 teaspoon ground white pepper

¼ teaspoon salt

¼ teaspoon ground nutmeg

8 ounces Gruyère cheese, shredded (2 cups)

Directions

For pastry, preheat oven to 375°F. In a medium bowl, whisk together flour, parsley and thyme. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat with remaining water, 1 tablespoon at a time, until all of the flour mixture is moist but not wet. Gather flour mixture and push together until it forms a ball. Slightly flatten ball.
Between 2 sheets of parchment paper, roll dough from center to edge into a 14-inch round. (If necessary, lightly sprinkle parchment with flour to prevent sticking.)
Fold pastry round in fourths and place in a 9½-inch fluted quiche pan with a 2-inch side and removeable bottom. Unfold pastry and ease pastry into pan without stretching; gently press into fluted side of pan, then trim edge even with pan.
Line pastry with a double thickness of foil. Bake for 10 minutes. Remove foil and bake for 2 minutes more or until pastry is set but not brown. Remove from oven; set quiche pan in a rimmed baking pan. Reduce oven temperature to 350°F. (Pastry shell should still be hot when adding the filling.)
While pastry bakes, prepare filling. In a large skillet, cook bacon in batches until crisp. Drain; reserve 1 tablespoon drippings in skillet. Set aside 1 slice of bacon for garnish; crumble remaining bacon and set aside.
Cook green onions in bacon drippings in skillet over medium-high heat for 5 minutes or until softened; drain.
In a medium bowl, whisk together beaten eggs, cream, white pepper, salt and nutmeg. Stir in green onions. Spread cheese and crumbled bacon in bottom of hot baked pastry. Carefully pour egg mixture over top. Bake for 60 minutes. Crumble reserved slice of bacon, sprinkle on top of quiche. Bake for 5 to 10 minutes more or until a knife inserted near center comes out clean. Transfer quiche to a wire cooling rack; let stand for 10 minutes. Cut into wedges to serve.

Quiche Lorraine

Recipe Information

Ingredients

Herbed pastry

Filling

Directions

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Quiche Lorraine

Recipe Information

Ingredients

Herbed pastry

Filling

Directions

More Recipes

Related Categories