Delicious Quiche Lorraine Recipe

Hey I’m John Cannell and today we’re making a delicious Quiche Lorraine so let’s get started.

Preparing the Pie Dough

First off you’re going to want to grab some chilled pie dough. I love making pie dough though and for me it’s one of the most important components of any quiche: buttery, crisp, golden and amazing, so I’ll always make my own. This should be chilled, but you want to let your dough rest on the counter for about seven minutes so it can warm up. If it’s too cold it’ll start cracking and just be really unpleasant to roll. If your dough is too soft though it can become a mess.

We want to roll our pie dough into a 13-inch circle, so roll roll roll and just make sure you keep the pie crust moving; don’t let it sit for too long otherwise it will get stuck. Sprinkle with more flour as needed.

Once your dough is all rolled out, grab a standard nine-inch pie dish and roll it right back on. One thing I want to tell you that’s so important: don’t press the dough in like this—no no—you ease it in because you don’t want to stretch your pie dough. Any excess can just get folded underneath.

Now we’re gonna fold the crust underneath so you get a nice thick border. It needs to have some strength so you can cut it and also so it doesn’t just schlop back in when it bakes.

Crimping the Edge

Using your thumb and index finger, go ahead and do your little grandma pinch. It makes me so happy and I really love it.

Blind Baking

One thing that makes quiches so amazing is a crisp buttery crust, not a soggy-bottomed crust. To get this crisp crust we need to blind bake it. That means you’re going to bake the empty pie shell halfway through and then fill it and continue baking it. Freeze the shaped crust for about half an hour; it’ll get rock hard and then we will give it support so that it can bake up perfectly. You can freeze your pie crust for way longer than 30 minutes though, so you can make this days or even weeks in advance.

While your pie crust freezes, preheat your oven to 425 °F and fold a piece of parchment paper just like a snowflake from kindergarten, then unfold it to line the shell. Add pie weights or dry beans to keep the bottom from puffing up. Pop it into the oven at 425 °F for about 20 minutes, then remove the weights and liner.

Making the Filling

Prep the Ingredients

Grab a smallish onion and give it a fine chop. We also want four ounces of Gruyère cheese and it needs to be grated. If you can’t get Gruyère you can sub in Swiss or Emmenthaler; really a lot of cheeses will work.

Grab eight strips of bacon and give them a chop on a new cutting board. These should be nice bite-sized pieces. Pop the bacon into a cold pan and cook over medium heat until nice and crispy but not burnt, about eight minutes. Once crisp, remove with a slotted spoon onto paper towels. Pour off all but a tablespoon of the drippings.

Cook the Onion

Add the chopped onion into that tablespoon of bacon drippings. Cook over medium heat until softened and it starts to caramelize a little, about three minutes.

Make the Custard

In a big bowl whisk four eggs. Add one cup of cream, a light grate of nutmeg, an eighth of a teaspoon of cayenne, half a teaspoon of salt and a quarter teaspoon of freshly cracked black pepper. Whisk until smooth.

Assemble and Bake

Reduce the oven temperature to 325 °F. Layer the filling into the blind-baked crust: onions first, then half the bacon, all of the Gruyère, and the remaining bacon. Pour the egg mixture evenly over the top. Optionally tuck in a few extra pieces of bacon for beauty.

Bake at 325 °F for 50 to 55 minutes, or until puffed and golden. Allow the quiche to cool for at least eight minutes before slicing.

That is a dreamy combination of bacon, onion, cheesy, creamy amazingness held together in a buttery flaky crust. I hope you get a chance to make this recipe.