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Cozy Classic Quiche Lorraine Recipe Easy Homemade Creamy Bacon Filling

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A comforting and delicious classic quiche Lorraine featuring a flaky crust and creamy bacon custard filling, perfect for breakfast, brunch, or any occasion.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice-cold water
  • 6 slices thick-cut bacon, chopped
  • 1 small yellow onion, finely diced
  • 1 cup (240ml) heavy cream
  • 4 large eggs, room temperature
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • 1 cup (100g) Gruyère cheese, shredded

Instructions

  1. In a large bowl, combine 1 ¼ cups all-purpose flour and ½ teaspoon salt. Add 8 tablespoons cold, cubed unsalted butter. Work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  2. Gradually drizzle in 3-4 tablespoons of ice-cold water, stirring gently with a fork until the dough just starts to come together. Gather into a ball, flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Preheat the oven to 375°F (190°C).
  4. Cook 6 slices of chopped thick-cut bacon in a skillet over medium heat until crisp, about 6-8 minutes. Remove bacon and drain on paper towels. Pour off excess fat, leaving about 1 tablespoon in the pan, then add 1 small diced yellow onion and sauté until translucent, about 3 minutes. Set aside.
  5. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛ inch thick. Transfer to a 9-inch pie dish, pressing gently into the edges. Trim excess dough, leaving about ½-inch overhang. Prick the bottom with a fork.
  6. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake 5 more minutes until the crust is just starting to brown.
  7. In a medium bowl, whisk together 4 large eggs, 1 cup heavy cream, 1 teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon ground nutmeg until smooth and slightly frothy.
  8. Spread cooked bacon, sautéed onions, and 1 cup shredded Gruyère evenly over the partially baked crust. Pour the custard mixture on top, filling nearly to the edge but leaving a little room to avoid overflow.
  9. Bake the quiche for 35-40 minutes, or until the custard is set and the top is lightly golden. The custard should jiggle slightly but not be runny.
  10. Let the quiche cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Notes

If crust edges brown too fast, cover with foil halfway through baking. Let quiche rest before cutting to prevent custard spill. For gluten-free crust, substitute almond flour or gluten-free blend. For dairy-free, use coconut cream and vegan cheese. Cook bacon until crispy but not burnt and drain well to avoid greasiness.

Nutrition

Keywords: quiche lorraine, classic quiche, bacon quiche, creamy quiche, brunch recipe, easy quiche, homemade quiche

Find it online: https://bitematrix.com/cozy-classic-quiche-lorraine-recipe-easy-homemade-creamy-bacon-filling/