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Elegant Quiche Lorraine Recipe Easy Flaky Classic for Perfect Brunch

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A simple yet elegant quiche Lorraine with a flaky crust and creamy custard filled with smoky bacon and tender onions, perfect for brunch or a light dinner.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 3–4 tablespoons (45-60 ml) cold water
  • Pinch of salt
  • 6 slices bacon, chopped
  • 1 medium small yellow onion, finely chopped
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 1 cup (100 g) Gruyère cheese, grated
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • Pinch of freshly grated nutmeg

Instructions

  1. Make the crust: In a large bowl, whisk together flour and a pinch of salt. Add cold, cubed butter and cut into the flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Add cold water: Drizzle 3 tablespoons of ice-cold water over the flour mixture. Gently mix until dough just starts to come together. Add another tablespoon if too dry. Avoid overworking.
  3. Chill the dough: Form dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Preheat oven to 375°F (190°C).
  5. Cook bacon and onions: In a skillet over medium heat, cook chopped bacon until crisp, about 6–8 minutes. Remove and drain. Sauté chopped onion in bacon fat until translucent, about 4 minutes. Set aside.
  6. Roll out dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to tart pan, press into edges, trim excess, and chill for 10 minutes.
  7. Blind bake crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5–7 minutes until lightly golden.
  8. Prepare custard: Whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
  9. Assemble quiche: Sprinkle bacon, onions, and grated Gruyère evenly over crust. Pour custard mixture on top.
  10. Bake quiche: Bake 35–40 minutes until custard is set but slightly jiggly and top is lightly golden. Knife inserted near center should come out clean.
  11. Cool and serve: Let quiche rest at least 10 minutes before slicing.

Notes

Keep butter cold for a flaky crust. Blind bake crust to prevent sogginess. Use room temperature eggs for smooth custard. Cover crust edges with foil if browning too quickly. Let quiche rest before slicing. Variations include vegetarian fillings, gluten-free crusts, and crustless quiche.

Nutrition

Keywords: quiche, quiche lorraine, brunch recipe, flaky crust, creamy custard, bacon quiche, easy quiche, classic quiche

Find it online: https://flurpchef.com/elegant-quiche-lorraine-recipe-easy-flaky-classic-for-perfect-brunch/