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Quiche Lorraine Recipe: Easy Homemade Easter Brunch Perfection

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This classic Quiche Lorraine features a flaky homemade crust, smoky bacon, creamy custard, and nutty Gruyère cheese. It’s a crowd-pleasing brunch dish that’s perfect for Easter or any special occasion.

Ingredients

Scale
  • 2 cups all-purpose flour (250g), unbleached preferred
  • 1/2 cup unsalted butter (115g), cold and cubed
  • 1/2 teaspoon salt (3g)
  • 4–6 tablespoons ice water (60-90ml)
  • 6 ounces thick-cut bacon (170g), diced
  • 4 large eggs (about 200g), room temperature
  • 1 cup heavy cream (240ml)
  • 1/2 cup whole milk (120ml)
  • 1 cup Gruyère cheese (120g), shredded
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • Pinch freshly grated nutmeg (optional)

Instructions

  1. In a large mixing bowl, combine flour and salt. Add cold, cubed butter.
  2. Rub butter into flour using fingertips or a pastry cutter until mixture resembles coarse breadcrumbs with some pea-sized bits.
  3. Drizzle in 4 tablespoons ice water, tossing gently with a fork. Add more water, 1 tablespoon at a time, just until dough comes together when pressed.
  4. Shape dough into a flat disk, wrap in plastic, and chill for at least 30 minutes (up to overnight).
  5. Preheat oven to 400°F (200°C). On a floured surface, roll out dough to a 12-inch circle. Lay in a 9-inch pie plate, trim overhang, and crimp edges.
  6. Prick base with a fork. Line with parchment paper and fill with pie weights or dried beans.
  7. Bake for 15 minutes, remove weights and parchment, then bake uncovered 8-10 minutes more until lightly golden.
  8. While crust bakes, cook bacon in a skillet over medium heat until crisp but not burnt, about 5-7 minutes. Drain on paper towels.
  9. In a large bowl, whisk eggs. Add heavy cream, milk, salt, pepper, and nutmeg. Whisk until smooth. For extra silky filling, strain through a fine mesh sieve.
  10. Scatter cooked bacon evenly over baked crust. Sprinkle on shredded Gruyère cheese.
  11. Slowly pour custard over filling. Move pie plate gently to help custard settle.
  12. Reduce oven to 350°F (175°C). Bake quiche 35-45 minutes, until puffed and golden around edges, and a knife inserted near center comes out clean.
  13. If crust browns too quickly, cover edges with foil.
  14. Let quiche cool at least 15 minutes before slicing. Serve warm, at room temperature, or chilled.

Notes

Blind-bake the crust for a crisp base. Strain the custard for a silky texture. Shred cheese fresh for best melt. Let crust cool slightly before adding filling. For gluten-free or vegetarian adaptations, see ingredient notes. Quiche can be made ahead and reheated. Add fresh herbs or seasonal vegetables for variation.

Nutrition

Keywords: quiche lorraine, brunch, Easter, bacon, Gruyère, savory pie, French recipe, homemade quiche, breakfast, tart

Find it online: https://elvafood.com/quiche-lorraine-recipe-easy-homemade-easter-brunch-perfection/