If you’ve never tried making a Quiche Lorraine before, now is the perfect time to give it a go! This timeless French dish features a rich and creamy custard filling studded with savory bacon and cheese, all nestled in a buttery, flaky crust. Whether served for brunch, lunch, or dinner, this quiche is sure to impress.
Ingredients:
- 1 1/4 cups of all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup of cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
- 6 slices bacon, cooked until crispy and chopped
- 1 cup of shredded Gruyere cheese (or Swiss cheese)
- 4 large eggs
- 1 cup of heavy cream
- 1/2 cup of whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
2. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. Preheat your oven to 375°F (190°C).
3. On a lightly floured surface, roll out the chilled dough into a circle large enough to line a 9-inch pie dish. Carefully transfer the dough to the pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges as desired. Scatter the chopped cooked bacon and shredded cheese evenly over the bottom of the pie crust.
4. In a separate mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg until well combined. Pour the custard mixture over the bacon and cheese in the pie crust.
5. Place the quiche on a baking sheet and transfer it to the preheated oven. Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown. Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
