Baking & Pastry > Pies & Tarts > Tarts > Quiche Recipe (Savory Tart)

Quiche Lorraine

Master the classic Quiche Lorraine! This recipe delivers a rich, creamy, and savory tart filled with smoky bacon, Gruyère cheese, and a luscious custard. A timeless dish perfect for any meal or special occasion.

Prep Time
30 minutes
Cook Time
40-45 minutes
Servings
6-8
Ingredients
  • 1 1/4 cups All-purpose flour
  • 6 tablespoons Cold unsalted butter, cubed
  • 4-5 tablespoons Ice water
  • 1/4 teaspoon Salt
  • 6 ounces Bacon, thick-cut, diced
  • 1 cup Gruyère cheese, shredded
  • 3 large Eggs
  • 1 1/2 cups Heavy cream
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper

Prepare the Crust

In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat Oven and Prepare Pan

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim the edges and crimp decoratively. Prick the bottom of the crust with a fork.

Blind Bake the Crust

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until the crust is lightly golden.

Prepare the Filling

While the crust is baking, cook the diced bacon in a skillet over medium heat until crispy. Drain off any excess grease. Sprinkle the shredded Gruyère cheese evenly over the bottom of the pre-baked crust. Top with the cooked bacon.

Make the Custard

In a large bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until well combined. Carefully pour the custard mixture over the cheese and bacon in the crust.

Bake the Quiche

Bake for 40-45 minutes, or until the filling is set and lightly golden brown. A knife inserted near the center should come out clean. Let cool slightly before slicing and serving.

← Perfect Blind Baked Pie Crust Rustic Galette with Mixed Berries →

FAQ

  • Can I use a store-bought crust?

    Yes, you can use a store-bought crust to save time. Just make sure to pre-bake it according to the package instructions.
  • Can I substitute the Gruyère cheese?

    Yes, you can substitute with other cheeses like Swiss or Emmental if you prefer.
  • How do I prevent the crust from getting soggy?

    Blind baking the crust before adding the filling helps to prevent it from getting soggy. Make sure to prick the bottom of the crust with a fork to allow steam to escape.