Classic Quiche Lorraine
Classic Quiche Lorraine
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cubed
- 1/4 cup ice water
- 1/2 teaspoon salt
For the Filling
- 6 strips bacon, diced
- 1 1/2 cups Swiss cheese, shredded
- 3 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
⏱️ 2 min
- 3
While the dough chills, cook the bacon: In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat.
⏱️ 10 min
- 4
Preheat the oven to 375°F. On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
⏱️ 5 min•🌡️ 375
- 5
Blind bake the crust: Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, or until the crust is lightly golden. This helps prevent a soggy bottom. Remove from oven and reduce oven temperature to 350°F.
⏱️ 22 min•🌡️ 375
- 6
Assemble the quiche: Sprinkle the cooked bacon and shredded Swiss cheese evenly over the bottom of the partially baked pie crust.
⏱️ 2 min
- 7
In a medium bowl, whisk together the eggs, heavy cream, whole milk, nutmeg, salt, and black pepper until well combined.
⏱️ 3 min
- 8
Carefully pour the egg mixture over the bacon and cheese in the pie crust.
⏱️ 1 min
- 9
Bake the quiche: Place the pie plate on a baking sheet (to catch any potential spills) and bake for 35-40 minutes, or until the center is just set and the top is golden brown. A knife inserted near the center should come out clean.
⏱️ 40 min•🌡️ 350
- 10
Allow the quiche to cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the filling to set completely.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Quiche Lorraine
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cubed
- 1/4 cup ice water
- 1/2 teaspoon salt
For the Filling
- 6 strips bacon, diced
- 1 1/2 cups Swiss cheese, shredded
- 3 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
⏱️ 2 min - 3
While the dough chills, cook the bacon: In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat.
⏱️ 10 min - 4
Preheat the oven to 375°F. On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
⏱️ 5 min•🌡️ 375 - 5
Blind bake the crust: Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, or until the crust is lightly golden. This helps prevent a soggy bottom. Remove from oven and reduce oven temperature to 350°F.
⏱️ 22 min•🌡️ 375 - 6
Assemble the quiche: Sprinkle the cooked bacon and shredded Swiss cheese evenly over the bottom of the partially baked pie crust.
⏱️ 2 min - 7
In a medium bowl, whisk together the eggs, heavy cream, whole milk, nutmeg, salt, and black pepper until well combined.
⏱️ 3 min - 8
Carefully pour the egg mixture over the bacon and cheese in the pie crust.
⏱️ 1 min - 9
Bake the quiche: Place the pie plate on a baking sheet (to catch any potential spills) and bake for 35-40 minutes, or until the center is just set and the top is golden brown. A knife inserted near the center should come out clean.
⏱️ 40 min•🌡️ 350 - 10
Allow the quiche to cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the filling to set completely.
⏱️ 15 min