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Perfect Quiche Lorraine Recipe Easy Homemade Flaky Crust Tips

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A classic Quiche Lorraine with a buttery, flaky homemade crust and a rich, savory custard filling featuring smoky bacon, caramelized onions, and Gruyère cheese. Perfect for brunch or cozy dinners, this recipe balances simplicity and elegance.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/2 cup (113 g) unsalted butter, cold and cut into small cubes
  • 3 to 4 tablespoons (45–60 ml) cold water
  • 1/4 teaspoon salt
  • 6 slices bacon, diced and cooked until crisp
  • 1 small shallot or yellow onion, finely chopped
  • 1 cup (100 g) shredded Gruyère cheese
  • 3 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • 1/4 teaspoon freshly grated nutmeg (optional)

Instructions

  1. Make the Crust: In a large bowl, combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Add the cold cubed butter and cut it into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized bits (3-5 minutes).
  2. Add Cold Water: Sprinkle 3 tablespoons of ice-cold water over the mixture. Gently toss with a fork until the dough begins to hold together. Add the extra tablespoon if too dry. Avoid overworking the dough.
  3. Chill the Dough: Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Prepare the Filling: Cook diced bacon in a skillet over medium heat until crisp (6-8 minutes). Remove and drain. In the same skillet, cook chopped shallots in bacon fat until soft and golden (3-4 minutes). Set aside.
  5. Roll Out the Dough: On a lightly floured surface, roll dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch pie dish, press into edges, trim excess, and crimp edges. Chill for 15 minutes.
  6. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake 5 more minutes until lightly golden.
  7. Mix the Custard: Whisk together 3 eggs, 1 cup heavy cream, 1/2 cup whole milk, 1/4 teaspoon nutmeg, salt, and pepper until smooth and slightly thick.
  8. Assemble the Quiche: Sprinkle cooked bacon, shallots, and shredded Gruyère evenly over crust. Pour custard mixture over filling.
  9. Bake: Bake quiche for 35-40 minutes until custard is set but slightly jiggly in center. Toothpick should come out clean.
  10. Cool and Serve: Let quiche cool at least 10 minutes before slicing to allow filling to firm up.

Notes

Blind baking the crust is essential to prevent sogginess. Keep butter cold to ensure flakiness. Do not overmix custard to avoid rubbery texture. Let quiche rest before slicing for best results. Use parchment paper when rolling dough to prevent sticking.

Nutrition

Keywords: Quiche Lorraine, homemade quiche, flaky crust, brunch recipe, savory custard, bacon quiche, easy quiche, classic French quiche

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