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Classic Creamy Quiche Lorraine

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A rich, savory quiche featuring smoky bacon, silky custard, and nutty Gruyère cheese in a flaky homemade crust. Perfect for brunch, potlucks, or a comforting meal.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour (or almond flour for gluten-free)
  • 1/2 tsp salt
  • 8 tbsp (115g) unsalted butter, cold and cubed
  • 3–4 tbsp ice-cold water
  • 6 large eggs, room temperature
  • 1 1/2 cups (360ml) heavy cream or half-and-half (use dairy-free cream if needed)
  • 8 oz (225g) bacon, diced and cooked until crisp
  • 1 cup (100g) Gruyère cheese, grated (Swiss cheese works too)
  • 1 small onion, finely chopped (optional)
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg

Instructions

  1. Make the crust: In a medium bowl, whisk together flour and salt. Add cold, cubed butter and use a pastry cutter or your fingertips to blend until mixture resembles coarse crumbs with pea-sized bits.
  2. Add ice water: Drizzle 3 tablespoons of ice-cold water over the mixture. Stir gently with a fork until dough just starts to come together. Add more water, 1 tbsp at a time, if needed. Form dough into a disc, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare filling: While the dough chills, cook diced bacon in a skillet over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. In the same pan, sauté onions until translucent, about 3 minutes, if using. Set aside to cool.
  4. Roll out crust: On a lightly floured surface, roll chilled dough into a 12-inch circle. Carefully transfer to pie dish, pressing into edges and trimming excess dough. Poke holes in the bottom with a fork. Chill again for 15 minutes.
  5. Blind bake: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, then remove weights and paper. Bake another 5 minutes until lightly golden.
  6. Mix custard: In a large bowl, whisk eggs, cream, Dijon mustard, salt, pepper, and nutmeg until smooth. Stir in bacon, onions, and Gruyère cheese.
  7. Pour and bake: Pour filling into pre-baked crust. Bake 35–40 minutes until filling is set but slightly jiggly in the center. Let cool 10 minutes before serving.

Notes

Use cold butter for a flaky crust. Chill dough before rolling to avoid toughness. Blind bake crust to prevent sogginess. Use room temperature eggs and cream to avoid curdling. Shield crust edges with foil if browning too fast. Let quiche rest 10 minutes before slicing for cleaner cuts.

Nutrition

Keywords: quiche lorraine, creamy quiche, bacon quiche, savory quiche, brunch recipe, homemade quiche, easy quiche

Find it online: https://blipflavor.com/classic-creamy-quiche-lorraine-recipe-easy-homemade-savory-indulgence/