# Classic Quiche Lorraine

A buttery, flaky shell filled with a silky custard of eggs, cream, bacon, and Gruyère. Equally good warm from the oven or at room temperature.

_Breakfast · French_

Prep: 25 min · Cook: 55 min · Total: 80 min · Yields: 6 servings

## Ingredients

- 1 ¼ cups all-purpose flour
- ½ tsp salt (for the crust)
- ½ cup unsalted butter (cold, cut into small cubes)
- 3 tbsp ice water (plus more as needed)
- 6 slices bacon (thick-cut, cut into lardons)
- 1 small yellow onion (finely diced)
- 4 large eggs
- 1 ¼ cups heavy cream
- ¼ tsp black pepper (freshly ground)
- ¼ tsp ground nutmeg
- 1 cup Gruyère cheese (freshly grated)

## Instructions

1. Whisk together the 1.25 cups all-purpose flour and 0.5 tsp salt in a large bowl. Add the 0.5 cup cold butter cubes and work them in with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2. Drizzle in the 3 tbsp ice water one tablespoon at a time, stirring with a fork after each addition, until the dough just holds together when pinched. Do not overwork it.
3. Turn the dough onto a lightly floured surface, press into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes.
4. Preheat the oven to 375 °F (190 °C). Roll the chilled dough into a 12-inch circle and fit it into a 9-inch pie dish or tart pan. Trim the overhang to about 0.5 inch and fold it under to form a thick edge; crimp as desired.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Blind-bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the bottom looks dry and just barely golden. Set aside.
6. Cook the 6 slices bacon in a skillet over medium heat until the fat has rendered and the lardons are crisp, about 6–8 minutes. Transfer to a paper-towel-lined plate, leaving about 1 tbsp of fat in the pan.
7. Add the 1 small yellow onion to the same skillet and cook over medium-low heat, stirring occasionally, until softened and translucent, about 5 minutes. Remove from heat and let cool slightly.
8. Whisk together the 4 large eggs and 1.25 cups heavy cream in a bowl until smooth. Season with the 0.25 tsp black pepper and 0.25 tsp ground nutmeg.
9. Scatter the cooked bacon and softened onion evenly over the blind-baked crust. Sprinkle the 1 cup Gruyère cheese on top.
10. Pour the egg and cream custard slowly over the filling, letting it settle between the bacon and onion.
11. Bake at 375 °F for 30–35 minutes, until the custard is just set at the edges but has a very slight wobble in the center — it will firm up as it cools.
12. Let the quiche rest on a wire rack for at least 10 minutes before slicing and serving.

## Tip

> Pull the quiche when the center still has a gentle jiggle — a fully firm custard straight from the oven means it will be rubbery once sliced. Carryover heat finishes the job during the rest.

Tags: comfort-food, make-ahead, vegetarian-adaptable, brunch, one-pan

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Canonical: https://just-recipes.io/recipes/classic-quiche-lorraine