Quiche Lorraine is a classic French dish that has won the hearts of many with its rich, creamy filling and flaky pastry crust. This savory pie is more than just a breakfast option; it's a versatile dish suitable for brunch gatherings, light lunches, or even a satisfying dinner.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, chilled and cubed
3-4 tablespoons ice water
6 slices of bacon, diced
1 cup Gruyère cheese, shredded
3 large eggs
1 cup heavy cream
1 cup whole milk
¼ teaspoon nutmeg
Salt and pepper to taste
Instructions
Prepare the pastry crust: In a large bowl, combine the flour and salt. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven: Preheat your oven to 375°F (190°C).
Cook the bacon: In a skillet over medium heat, cook the diced bacon until crispy. Remove from the skillet and drain on paper towels, leaving a little fat in the pan.
Roll out the dough: On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it into the edges. Trim any excess dough and prick the bottom with a fork.
Blind bake the crust: Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10 minutes until the crust is lightly golden. Allow it to cool slightly.
Prepare the filling: In a mixing bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper until well combined.
Assemble the quiche: Spread the cooked bacon evenly over the bottom of the crust, followed by the shredded Gruyère cheese. Pour the egg mixture over the top, ensuring it covers the filling evenly.
Bake: Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown. You can check for doneness by inserting a knife in the center; it should come out clean.
Cool and serve: Allow the quiche to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
