Quiche Lorraine
Ingredients
- 2 call-purpose flour
plus more for dusting
- ½ tspkosher salt
- 1 ½ stickunsalted butter
- 4 tbspshortening
- ½ cice water
- 12 ozslab bacon
cut into 1/2-inch pieces
- 3 largeeggs
- 1 chalf-and-half
- Kosher salt
- Pepper
- 1 pinchNutmeg
- 1 cGruyère cheese
Directions
- 1
Make the crust: Whisk flour with salt in a medium bowl. Using your fingertips, blend in butter and shortening until they resemble small peas. Sprinkle water on top and mix until dough begins to come together; add another tablespoon or 2 of ice water as needed. Turn dough out onto a work surface and gently knead 2 or 3 times, just until it comes together. Divide dough in half and pat each half into a 1-inch-thick disk, wrap in plastic, and refrigerate until firm, about 1 hour.
- 2
Roll out dough on a lightly floured work surface with a lightly floured rolling pin into an 11-inch round about 1/8-inch thick. Ease dough into a 9-inch fluted tart pan with a removable bottom. Trim overhang so it is flush with rim of tart pan. Refrigerate crust until firm, about 30 minutes.
- 3
Preheat oven to 450°F. Line tart shell with aluminum foil and fill to top with pie weights or dried beans. Bake until crust is set, about 10 minutes. Remove foil and weights and bake shell for about 8 minutes longer, until crust is golden and crisp. Transfer crust to a rack to cool slightly, about 10 minutes. Reduce oven temperature to 375°F.
- 4
Make the filling: Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon to a paper towel–lined plate to drain. Crumble bacon into pieces.
- 5
Whisk eggs with heavy cream, salt, pepper, and nutmeg in a medium bowl until well blended. Scatter half of the cheese in an even layer on bottom of crust and top with bacon. Pour custard on top, then top with remaining cheese. Bake quiche on middle rack of oven until custard is set and quiche is nicely browned on top, about 35 minutes. Transfer quiche to a rack and let cool for 15 minutes. Unmold quiche and serve.
Quiche Lorraine
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About this Recipe
Savor the Classic: Julia Child's Quiche Lorraine
There are few dishes as comforting and elegant as a perfectly baked Quiche Lorraine, and this recipe, inspired by the legendary Julia Child, brings that timeless French classic right into your kitchen. Imagine a rich, creamy custard filling, studded with savory, crisp bacon bits and nutty Gruyère cheese, all nestled within a tender, buttery, and incredibly flaky pie crust. This isn't just any quiche; it's a taste of culinary history, perfect for a decadent breakfast, a leisurely brunch, or even a light dinner.
What truly sets this classic Quiche Lorraine recipe apart is the attention to quality ingredients and technique. The combination of slab bacon, cut thick and rendered until perfectly crisp, provides an unmatched depth of flavor. Paired with the subtle sharpness of Gruyère cheese and a silky custard made with fresh eggs and half-and-half, every bite is a harmonious blend of textures and tastes. While store-bought crusts can work, taking the time to make the homemade pastry with chilled butter and shortening yields a truly superior base that shatters delicately with each forkful, elevating this dish from good to unforgettable.
Perfecting Your Quiche Lorraine
Crafting this savory tart is a rewarding experience. For the ultimate flaky crust, ensure your butter and shortening are very cold. Don't overwork the dough; a light touch is key to tenderness. When it comes to the filling, pre-cooking the bacon until crisp is essential to prevent a soggy bottom and infuse the quiche with its signature smoky flavor.
Serving & Variations
This homemade Quiche Lorraine is wonderfully versatile. Serve it warm or at room temperature alongside a simple green salad with a light vinaigrette for a complete meal. A fresh fruit salad or a bowl of vibrant berries also makes an excellent accompaniment for brunch. Feeling adventurous? While the classic is perfect, you can experiment by adding a touch of caramelized onions or a sprinkle of fresh chives to the filling. For a different cheese profile, consider Emmental or Comté, though Gruyère remains the traditional choice for that authentic French flair. Embrace the joy of baking and bring this iconic dish to your table!