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quiche lorraine

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Quiche Lorraine

Once you master this classic recipe, there's no quiche you can't make. Spinach artichoke? Caprese? BOTH PLEASE! Make your crust if you have time, this all-butter recipe is perfectly flaky and super easy to make yourself. (It's pretty similar to classic pie crust, minus the sugar.) You definitely won't regret taking the time to make it. That said, store-bought pre-made pie crust will work, too. Cheese is essential for Quiche Lorraine. We like to use Gruyere, but a good shredded Swiss will work too.

Ingredients :
  • Freshly cracked black pepper
  • Kosher salt
  • Nutmeg
  • Cayenne
  • 1 1/2 cups Heavy cream
  • 6 Large eggs
  • 1 Shallot, minced
  • 1 1/2 cups Shredded Gruyere, divided
  • 8 slices Bacon
  • Crust
  • 3 tbsp. Ice water
  • 1/2 cup Cold butter, cubed
  • 1/2 tsp. Kosher salt
  • 1 1/4 cups All-purpose flour
Directions :
  1. Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap and refrigerate until firm, 30 minutes.
  2. Preheat oven to 375°F. On a lightly floured surface, roll out crust until 1/4” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use.
  3. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain.
  4. Scatter cooked bacon on pie crust with 1 cup Gruyere and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese.
  5. Bake until crust is golden and eggs cooked through 40 minutes. Let cool 15 minutes before slicing and serving.

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