Quiche Lorraine
Buttery crust, silky egg and cream custard and lardons and gruyère.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The wobble is the whole game - pull it when the center still jiggles like jello. If you wait for it to look fully set in the oven, it's already overcooked and will weep when sliced. The carryover heat finishes the job.
Ingredients
Everything below makes 6 servings.
- 1¼ cupsall-purpose flourfor the crust
- 9 tbspcold unsalted buttercut into 1/2-inch cubes, kept cold
- 3 tbspice water
- 6 ozthick-cut baconcut crosswise into 1/4-inch lardons
- 4large eggs
- 1 cupheavy cream
- ½ cupwhole milk
- 1¼ cupsgrated gruyèrefreshly grated
- ⅛ tspfreshly grated nutmeg
- 2 tbspfresh chivesthinly sliced (for garnish)
- 1 tspkosher salt
- ¼ tspfreshly ground white pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 580calories
- 20gprotein
- 26gcarbs
- 44gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Cube butter and put it in the freezer for 10 min - it MUST be cold.
- Measure flour and ½ tsp kosher salt into a large bowl.
- Have 3 tbsp ice water ready in a small cup.
- Cut bacon crosswise into 1/4-inch lardons.
- Grate gruyère. Slice chives.
Make crust
In a bowl, mix flour and salt. Add cold butter; using your fingertips or a pastry cutter, work the butter into the flour until it looks like coarse meal with pea-sized lumps remaining. Sprinkle ice water 1 tbsp at a time, tossing with a fork, until the dough just holds together when pinched. Form into a disk, wrap, chill 30 min.
30 min · hands offRoll and line
Preheat oven to 375°F. On a floured surface, roll dough into a 12-inch round. Drape into a 9-inch tart pan, pressing into corners - don't stretch. Trim overhang to 1/2 inch, fold under for a thicker edge. Prick the bottom all over with a fork. Chill 15 min.
15 min · hands offBlind bake
Line shell with parchment; fill with pie weights or dried beans. Bake 15 min. Remove parchment and weights, bake 5-8 min more until the bottom looks dry and just starting to color. Cool slightly. Reduce oven to 325°F.
22 min · hands offRender lardons
While the shell bakes: in a skillet over medium, render the bacon lardons 6-8 min until crispy and golden. Drain on paper towels.
8 min · hands onCustard
In a bowl, whisk eggs until smooth. Whisk in cream, milk, salt, white pepper, and nutmeg until uniform - don't froth it (bubbles = pocked top).
2 min · hands onAssemble and bake
Scatter bacon and gruyère evenly over the par-baked shell. Set tart pan on a sheet pan, then pour custard over - fill to just below the rim. Bake at 325°F for 35-40 min until the edges are set but the center still has a gentle wobble - that's a custard that will set as it cools.
38 min · hands offRest and serve
Let the quiche rest 15 min - the custard finishes setting and slices clean. Scatter chives over the top. Serve warm or at room temp with a green salad.
15 min · hands offMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Skip bacon. Sweat 2 sliced leeks (white and light green parts) in 1 tbsp butter 8 min until soft. Layer with cheese before custard.
Dice 4 oz smoked turkey; warm briefly in skillet, scatter in crust before custard.
Sauté 8 oz sliced cremini in 1 tbsp butter 6-7 min until browned and dry; layer with cheese. Adds about 5 minutes.
Whisk 1 tsp dijon and 1 tbsp red wine vinegar and 3 tbsp olive oil; toss with frisée. Adds about 5 minutes.
What keeps
Quiche is great cold from the fridge OR warmed gently. Keeps 3 days.
Don't microwave it hot or the custard weeps - reheat slices at 325°F for 10 min on a sheet pan. Freezes 1 month wrapped tight; thaw overnight before reheating.
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