Print

Cozy Quiche Lorraine Recipe with Ultimate Buttery Crust

Cozy Quiche Lorraine - featured image
Print Recipe

A rich and comforting Quiche Lorraine featuring a flaky, buttery crust and a creamy filling of smoky bacon, Gruyère cheese, and a hint of nutmeg. Perfect for cozy brunches or comforting dinners.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cut into cubes
  • 2 tablespoons sour cream
  • 3–4 tablespoons ice-cold water
  • 6 slices thick-cut bacon, diced
  • 1 small yellow onion, finely chopped
  • 4 large eggs, room temperature
  • 1 1/4 cups (300ml) heavy cream
  • 1 cup (100g) Gruyère cheese, grated
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a medium bowl, whisk together flour and salt. Add cold, cubed butter and cut into flour using a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized pieces of butter.
  2. Stir in sour cream, then slowly add 3 tablespoons ice-cold water, mixing gently until dough just comes together. Add remaining water if needed, but do not overwork.
  3. Shape dough into a flat disc, wrap in plastic wrap, and chill in fridge for at least 30 minutes.
  4. Cook diced bacon in a skillet over medium heat until crisp, about 7-8 minutes. Remove and drain on paper towels. In the same skillet, sauté chopped onion until soft and translucent, about 5 minutes. Set aside.
  5. Roll chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch tart pan, pressing into bottom and sides. Trim excess dough.
  6. Prick crust bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake another 8 minutes until lightly golden.
  7. Whisk eggs and heavy cream until smooth. Stir in grated Gruyère, cooked bacon, sautéed onions, nutmeg, salt, and pepper.
  8. Pour custard mixture into pre-baked crust. Bake at 350°F (175°C) for 35-40 minutes until filling is set but slightly wobbly in center.
  9. Let quiche cool for at least 15 minutes before slicing.

Notes

Use cold butter and ice-cold water for flaky crust. Blind bake crust to prevent sogginess. Bring eggs and cream to room temperature before mixing. Cover crust edges with foil if browning too quickly. Dough can be made and chilled up to 2 days ahead. Pre-cooked bacon can be used. For gluten-free crust, substitute flour with gluten-free baking blend. For dairy-free, use coconut yogurt and plant-based butter.

Nutrition

Keywords: Quiche Lorraine, buttery crust, bacon quiche, Gruyère cheese, brunch recipe, savory pie, easy quiche

Find it online: https://tessierecipes.com/cozy-quiche-lorraine-recipe-with-ultimate-buttery-crust-easy-and-perfect/