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Quiche Lorraine
A classic bacon and Gruyère custard tart in a crisp, blind-baked butter crust.
Ingredients
| Volume | Grams |
|---|---|
| Flaky single crust | |
| 1 1/4 cups all-purpose flour | 150 g |
| 1/2 tsp table salt | 3 g |
| 1/2 cup unsalted butter, very cold, cubed | 113 g |
| 1/4 cup ice water, add gradually | 57 g |
| Filling | |
| 8 oz thick-cut bacon, diced | 227 g |
| 1 cup Gruyère cheese, shredded | — |
| 4 large eggs | 200 g |
| 1 1/2 cups heavy cream, or half and half | 340 g |
| 1/2 tsp table salt | 3 g |
| 1/4 tsp black pepper | — |
| 1/8 tsp ground nutmeg | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- For the crust, whisk the flour and salt, then cut in the cold butter until the largest pieces are pea-sized. Sprinkle in ice water a tablespoon at a time, tossing with a fork, just until the dough holds together when squeezed. Shape into a disk, wrap, and chill at least 1 hour.
- Heat the oven to 375 °F. Roll the dough into a 12-inch circle, fit it into the pie plate, and crimp the edge. Chill 15 minutes.
- Line the crust with foil, fill with pie weights or dried beans, and bake 20 minutes. Remove the foil and weights and bake 5–8 minutes more, until the bottom looks dry.
- Meanwhile cook the bacon until crisp and drain it on paper towels.
- Scatter the bacon and cheese over the warm crust. Whisk the eggs, cream, salt, pepper and nutmeg and pour it over the top.
- Bake 30–35 minutes, until the edges are set and the center jiggles only slightly. Cool at least 20 minutes before slicing.
Tips
- Blind baking keeps the bottom crust from turning soggy under the custard.
- Quiche is just as good at room temperature as warm.
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