Classic Quiche Lorraine is more than just a savory custard tart; it's a beloved staple of French cuisine that brings warmth and elegance to any table.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
1/4 teaspoon salt
4-5 tablespoons ice water
6 large eggs
1 ½ cups heavy cream
1 cup grated Gruyère cheese
6 ounces smoked bacon, cooked and chopped
1 small onion, finely chopped
Salt and freshly ground black pepper to taste
Instructions
Prepare the pastry crust: In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add the ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Form the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes to chill.
Preheat the oven: Preheat your oven to 375°F (190°C).
Roll out the dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press it into the pan and trim any excess dough. Prick the bottom with a fork and place it in the refrigerator for 10 minutes.
Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10-15 minutes until golden brown. Set aside to cool.
Cook the bacon and onion: In a skillet over medium heat, cook the chopped bacon until crispy. Remove and drain on paper towels. In the same skillet, sauté the onion until translucent.
Prepare the egg mixture: In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the cooked bacon, onions, and grated cheese.
Assemble the quiche: Pour the egg mixture into the cooled pastry crust, spreading it evenly.
Bake the quiche: Bake in the preheated oven for 30-35 minutes, or until the filling is set and lightly golden on top.
Cool and serve: Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.
