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Quiche Lorraine

This Quiche Lorraine is rich, creamy, and perfectly balanced with smoky bacon, caramelized onions, and nutty Gruyère or Swiss cheese. It bakes up with a buttery, flaky crust and a silky custard filling that’s classic yet comforting, the kind of dish that makes brunch feel a little more special.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 Servings
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

For the Crust (or use store-bought)
  • 1¼ cups All-purpose flour
  • ½ tsp Salt
  • ½ cup Cold unsalted butter cubed
  • 3-4 tbsp Ice water
For the Filling
  • 6 slices Thick-cut bacon chopped
  • 1 Small yellow onion finely diced
  • 1 cup Shredded Gruyere or Swiss cheese
  • 4 Large eggs
  • 1¼ cups Heavy cream or half-and-half for a lighter texture
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ⅛ tsp Ground nutmeg

Equipment

  • Pie dish
  • Mixing bowls 1 large, 1 medium
  • Whisk
  • Skillet
  • Wooden spoon or spatula
  • Rolling Pin
  • Pastry cutter or fork
  • Parchment paper
  • Pie weights or dried rice
  • Measuring cups and spoons

Method
 

  1. Prepare the Crust
    In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
    Drizzle in ice water, one tablespoon at a time, until the dough just comes together.
    Form into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Preheat & Roll Out
    Preheat your oven to 375°F.
    On a lightly floured surface, roll the dough into a 12-inch circle and gently press it into a 9-inch pie dish or tart pan.
    Trim the edges, prick the bottom with a fork, and line with parchment paper. Fill with pie weights or dried beans.
  3. Blind Bake
    Bake for 15 minutes, remove the weights and parchment, then bake another 8–10 minutes until lightly golden. Set aside to cool slightly.
  4. Cook the Bacon & Onions
    In a skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and drain on a paper towel.
    In the same pan, sauté onions in the remaining bacon drippings until soft and golden, about 5–6 minutes.
  5. Make the Custard
    In a medium bowl, whisk together eggs, cream, salt, pepper, and nutmeg until smooth.
  6. Assemble the Quiche
    Scatter the cooked bacon, onions, and shredded Gruyère evenly over the crust. Pour the custard mixture on top.
  7. Bake
    Bake for 35–40 minutes, or until the center is just set and the top is lightly golden.
    Let cool for 10–15 minutes before slicing.