Print

Classic Creamy French Quiche Lorraine Recipe

classic creamy french quiche lorraine recipe - featured image
Print Recipe

A simple and reliable recipe for a creamy French quiche Lorraine featuring a flaky crust, crispy bacon, and silky egg-cream custard. Perfect for brunch or a light dinner.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 6 tbsp (85 g) unsalted butter, cold and cubed
  • 3–4 tbsp ice water
  • Pinch of salt
  • 6 oz (170 g) thick-cut bacon slices
  • 1 cup (100 g) Gruyère cheese, grated
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • Salt and freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg (optional)
  • 1 small shallot or small onion, finely chopped

Instructions

  1. Make the crust dough: In a large bowl, combine flour with a pinch of salt. Add cold, cubed unsalted butter and work into the flour until mixture resembles coarse crumbs with some pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Preheat oven to 375°F (190°C). Prepare a baking sheet to place your quiche pan on later.
  3. Roll out the dough on a floured surface into a 12-inch (30 cm) circle, about 1/8 inch thick. Gently press into a 9-inch (23 cm) tart pan, trimming excess edges. Prick the bottom with a fork to prevent puffing.
  4. Blind bake the crust: Line the crust with parchment paper or foil, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and bake another 5 minutes until crust is lightly golden.
  5. Cook the bacon and shallots: Chop bacon into small pieces. In a skillet over medium heat, cook bacon until crisp. Remove and drain on paper towels. In the same skillet, add chopped shallot and cook until softened and translucent, about 2 minutes. Set aside.
  6. Prepare the custard filling: In a bowl, whisk together eggs, heavy cream, and whole milk until smooth. Season with salt, pepper, and nutmeg if using.
  7. Assemble the quiche: Sprinkle cooked bacon, sautéed shallots, and grated Gruyère evenly over the baked crust. Pour custard mixture over the top slowly to avoid displacing ingredients.
  8. Bake the quiche: Place the quiche pan on the baking sheet and bake at 375°F (190°C) for 35-40 minutes, or until filling is set but still slightly jiggly in the center and edges are golden brown.
  9. Cool and serve: Let the quiche cool for at least 10 minutes before slicing to help the filling firm up for clean slices and fuller flavor.

Notes

Blind baking the crust is essential to prevent sogginess. Use room temperature eggs for a silky custard. Cook bacon until crisp to avoid watery filling. Let quiche cool before slicing for best texture. Cover crust edges with foil if browning too fast.

Nutrition

Keywords: quiche Lorraine, French quiche, creamy quiche, brunch recipe, bacon quiche, Gruyère cheese, savory custard, homemade quiche

Find it online: https://lucydishes.com/classic-creamy-french-quiche-lorraine-recipe-easy-homemade-brunch-idea/