Quiche Lorraine

Quiche Lorraine is the perfect recipe for any brunch gathering - or add a salad and it also makes an incredible lunch or dinner! A real crowd-pleaser, this rich, creamy egg filling is full of flavor and packed with bacon, caramelized onions and cheese. All baked into a crisp, deliciously buttery pie crust.

📝 Ingredients

• 1 3/4 cup (222 grams) all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon paprika, (optional)
• 10 tablespoons (141 grams) unsalted butter, (cold and cubed)
• 1 egg, (cold)
• 3 tablespoons water, (ice cold)
• 12 ounce package (10-12 strips) bacon
• 1 red onion (about 1/2 pound or 225 grams whole), (finely sliced)
• 4 eggs, (at room temperature)
• 1/2 cup (113 grams) whole milk
• 1/2 cup (113 grams) heavy cream
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne, optional
• 1 1/4 cups (141 grams or 1/3 pound) Gruyère, (shredded and divided)

👨‍🍳 Instructions

1. 1--- Make the crust: ---
2. 2Combine the flour, salt and paprika together in a food processor, or whisk together in a bowl. Add the cold, cubed butter. Pulse in the food processor a few times, or cut in using a pastry cutter, until the butter is about the size of a pea.
3. 3Add the cold egg and water. Pulse for about 10 seconds, or mix with a wooden spoon or spatula, until the mixture resembles wet sand, being careful not to overmix the dough. Place the mixture on a lightly floured surface, using your hands to press the dough into a craggily mass. Fold the dough 2-3 times, and shape it into a disk. Wrap the dough in plastic and refrigerate for 1 hour, or overnight.*
4. 4After the dough has rested, remove from the fridge and roll out the dough to about a ¼-inch thick, 13-inch diameter circle. Gently press the dough into a 10 x 2-inch nonstick quiche pan* with a removable bottom, pressing it into the fluting of the pan, being careful not to pull or tug at the dough. Trim the edges. Cover with plastic wrap and place in the fridge for 1 hour.
5. 5Preheat the oven to 400°F while your dough is chilling.
6. 6--- Make the filling: ---
7. 7While the dough is chilling, cook the bacon in a large skillet or pan on medium heat until crispy. Set aside to cool slightly, then dice the bacon into ¼-inch cubes and set aside.
8. 8Add 1 tablespoon of oil or butter to the same pan (may also use 1 tablespoon bacon grease), and cook the sliced onion over a medium-low heat until caramelized, stirring every minute or two to avoid burning, about 20 minutes. The onions will be dark in color and very fragrant. Set aside.
9. 9In a medium bowl, whisk together the eggs, milk, and heavy cream. Add the salt, pepper, garlic and cayenne (if using). Fold in diced bacon and 1 cup (112 grams) of Gruyère cheese. Set aside.
10. 10--- Bake the quiche: ---
11. 11Remove the pastry-lined pan from the fridge. Cover the bottom of the dough with parchment and fill to the brim with pie weights (or you can use dry beans or sugar as pie weights). Par-bake the crust for 20 minutes, or until the crust appears set and is fragrant.
12. 12Once par-baked, remove the parchment and pie weights. Set aside to cool slightly, about 20 minutes. Reduce the oven temperature to 375°F.
13. 13Spread the caramelized onions evenly over the bottom of the slightly cooled crust. Pour in the filling mixture, and top evenly with the remaining ¼ cup of Gruyère cheese.
14. 14Place the quiche on a baking sheet in case there is any leakage. Bake on the middle rack at 375°F for 25-30 minutes, or until the crust is golden brown, the center looks set and a toothpick inserted in the center comes out clean.
15. 15Allow the baked quiche to sit for 10 minutes before slicing and serving.