Classic Quiche Lorraine


For the pastry:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 3 to 4 tablespoons cold water

For the filling:

  • 8 oz bacon, cut into small pieces
  • 1 medium onion, diced
  • 4 large eggs
  • 1 1/2 cups heavy cream or half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups grated Swiss cheese (Gruyere works well)


  1. Prepare the pastry: In a food processor, combine the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Gradually add water, one tablespoon at a time, pulsing each time until the dough starts to come together. Press the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat your oven to 375 degrees F (190 degrees C).
  3. Roll out the dough to fit a 9-inch pie plate or quiche dish. Press the dough into the dish and trim the excess. Line the pastry with parchment paper or foil and fill with pie weights or dried beans. Bake for about 15 minutes. Carefully remove the weights and lining, and bake for another 5 minutes, or until golden. Remove from the oven and set aside.
  4. Prepare the filling: Cook the bacon in a skillet over medium heat until crispy. Remove with a slotted spoon and set aside. In the same skillet, cook the onion until it’s softened and lightly golden. Remove from heat and set aside.
  5. Make the custard: In a bowl, whisk together the eggs, cream, salt, pepper, and nutmeg.
  6. Assemble the quiche: Sprinkle half of the cheese onto the bottom of the pre-baked crust. Top with the bacon and onions, and then the rest of the cheese. Pour the custard over the top.
  7. Bake the quiche for 35-40 minutes, or until the filling is set and the top is lightly golden. Let it cool on a wire rack for about 10 minutes before slicing.

Enjoy your homemade Quiche Lorraine!

Un Seattle Gourmand

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