Quiche Lorraine is a classic French savory tart that embodies simplicity and sophistication. Its golden, flaky pastry crust cradles a luxurious filling featuring a harmonious marriage of eggs, cream, and crisp bacon. Named after the Lorraine region of France, this delectable quiche is often enriched with the subtle sharpness of Gruyère or Swiss cheese, adding depth to the custard-like texture. The result is a delightful interplay of savory and creamy notes, complemented by the smoky essence of the bacon. Quiche Lorraine is a timeless culinary creation, celebrated for its elegance and the delightful fusion of ingredients that dance together in each savory, indulgent bite.
Classic savory quiche with a flaky pastry crust and stuffed with bacon, cheese, and shallots. Yum!
- 1-1/4 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/2 cup cold butter cubed
- 3 tbsp ice water
- 8 slices of bacon
- 1-1/2 cups shredded Gruyere divided
- 1 shallot minced
- 6 large eggs
- 1-1/2 cups heavy cream
- Pinch of cayenne
- Pinch of nutmeg
- Kosher salt
- Freshly cracked black pepper
- Makethe 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, 30minutes.
- Preheat oven to 375°F. On a lightly floured surface, roll out crust until ¼” thick.Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use.
- Ina large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain.
- 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.
- Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15minutesbefore slicing and serving.