Quiche Lorraine Recipe

A classic French quiche featuring a crisp, buttery crust and a silky custard filling with smoky bacon, nutty Gruyère, and a secret thin layer of Dijon mustard to prevent a soggy bottom.

Prep Time 1 15

Cook Time 1 30

Resting Time 2

Total Time 4 45

Equipment

9-inch pie plate
10-inch skillet
Rolling Pin
Pie Weights
Wire rack
Instant-read thermometer

Ingredients

For the Crust

▢ 1/2 recipe Buttery Flaky Pie Crust recipe

Instructions

Chill the dough, then roll and rest

Using your hands, nudge and roll the dough’s edges against the counter until it becomes a neat 5-inch disk. Wrap it tightly and refrigerate about 30 minutes until the butter is cold and firm.
Set the dough on a generously floured surface and roll it into a 12-inch circle. Drape it into a 9-inch pie plate by rolling it around your pin and letting it settle into the corners without stretching.
Trim the overhang to 1/2 inch beyond the rim, tuck it under itself, and flute the edges. Cover loosely and refrigerate for at least 1 hour to allow the gluten to relax.

Blind bake, then par-bake until truly dry

Preheat your oven to 350°F (175°C). Line the chilled shell with a double layer of parchment, fill with pie weights, and bake for 15 to 20 minutes until the edges are lightly golden.
Lift out the weights and parchment, then return the shell to the oven for another 15 to 20 minutes until the bottom looks matte, golden, and dry.
While the crust is still warm, spread a very thin layer of Dijon mustard over the bottom to create a moisture barrier.

Build the filling, then bake and rest

In a 10-inch skillet over medium heat, cook the bacon for 7 to 9 minutes until crisp. Drain on paper towels and reserve 1 tablespoon of fat in the skillet.
Sauté the shallots in the reserved fat for 3 to 4 minutes until softened. Add garlic and thyme for 30 seconds, then remove from heat and cool for 10 minutes.
In a large bowl, whisk the eggs then combine with lemon zest, salt, pepper, nutmeg, milk, heavy cream, and the cooled shallot mixture until uniform.
Scatter half the Gruyère, Parmesan, and bacon over the crust. Pour in the custard slowly, then top with the remaining cheese and bacon.
Bake at 350°F (175°C) for 40 to 50 minutes until the top is lightly browned and the center registers 170°F (75°C).
Move the quiche to a wire rack and let it rest for 2 to 3 hours until cool to the touch before slicing.

Notes

Safety Tip: Render the bacon and brown the shallots before adding to the filling to ensure deep flavor and proper food safety.

Storage Tip: Store leftovers in the refrigerator for up to 3 days. Reheat slices in a 300°F oven to keep the crust crisp and the custard silky.

Pro Tip: Ensure the crust is par-baked until matte and dry. Adding the Dijon layer while warm is the secret to preventing a soggy bottom.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword Bacon Quiche, Classic Quiche, Gruyère, Quiche Lorraine

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