Classic Quiche Lorraine
A classic recipe for Quiche Lorraine, with a flaky homemade pastry crust, and a creamy egg custard filling with bacon, onions and cheese.
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Equipment
- 9-inch Round Tart Pan with Removable Bottom (or a deep-dish pie pan)
Ingredients
Crust
- ½ recipe All-Butter Flaky Pie Dough
Filling
- 4 strips bacon, chopped
- 1 small sweet yellow onion, diced
- ½ cup crumbled day-old cornbread (or 1/4 cup dry bread crumbs)
- ½ cup grated cheddar cheese
- ½ cup grated mozzarella cheese or swiss cheese
- ¼ cup grated Parmesan cheese
- 4 large eggs
- ¾ cup whole milk
- ½ cup heavy whipping cream
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp black pepper
- ¼ tsp nutmeg
Instructions
Crust
- Preheat the oven to 400 F, and position a rack in the center of the oven.
- Prepare 1/2 recipe (for 1 single crust) All-Butter Flaky Pie Dough. You can also use store-bought pie dough, if you prefer.
- Roll out the dough to about 1/8 inch thick and fit it into your tart pan or deep-dish pie pan, with about an inch of dough hanging over the edges. Fold the dough under to create a thicker edge, and crimp the dough all around.
- Lightly prick the bottom of the crust all over with a fork. This is called "docking" the dough, and helps to prevent it from puffing up. Freeze the crust for 10 minutes.
- Set the tart pan on a baking sheet. Fit a circle of parchment paper into the frozen dough, and fill the paper with dried beans or pie weights. Bake for 10 minutes, gently remove the beans/weights and the paper, and bake for 5 minutes more. The crust will be just partially cooked at this point, and will still be very pale.
- Reduce the oven temperature to 375 F.
Filling
- Cook the chopped bacon in a saucepan over medium heat until crisp. Remove the bacon with a slotted spoon and transfer it to a plate lined with a paper towel, to soak up excess grease.
- Remove all but 1 1/2 tablespoons bacon fat from the saucepan (you can save the extra bacon grease for cooking some crispy hash browns to serve with the quiche).
- Add the diced onion to the skillet and cook for about 4-5 minutes until soft and lightly browned. Remove from the heat.
- After pre-baking the crust, reduce the oven temperature to 375 F.
- Scatter half of the crumbled cornbread/bread crumbs over the bottom of the crust, followed by half the cheese, half the onions and half the bacon. Repeat with the rest of the cornbread, cheese, onions and bacon.
- In a bowl, whisk together the eggs, milk, cream, salt, pepper and nutmeg. Pour the custard into the crust.
- Carefully set the quiche in the oven and bake for about 35-40 minutes, until the quiche is puffed and the filling is set.
- Let cool for 10-15 minutes, then serve warm.
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