Description

Quiche Lorraine is a rich, creamy French tart filled with crispy bacon, sweet caramelized onions, and gooey Gruyère cheese, all nestled in a buttery, flaky pastry crust. Perfect for brunch, holiday gatherings, or weeknight dinners. Easily made gluten-free or vegetarian.

Ingredients

For the Crust:

– 1¾ cups all-purpose flour (substitute gluten-free flour if needed)

– ½ tsp fine sea salt

– ½ tsp paprika (optional for color)

– 10 tbsp cold unsalted butter, cubed (substitute plant-based butter for vegan diets)

– 1 cold egg

– 3 tbsp ice-cold water

For the Filling:

– 12 oz bacon (substitute smoked salmon or omit for vegetarian diets)

– 1 red onion, finely sliced

– 4 large eggs, at room temperature

– ½ cup whole milk

– ½ cup heavy cream (substitute half-and-half or plant-based cream for lighter options)

– ¼ tsp fine sea salt

– ½ tsp black pepper

– ½ tsp garlic powder

– ¼ tsp cayenne (optional for warmth)

– 1¼ cups shredded Gruyère cheese, divided (substitute Swiss or sharp cheddar if needed)

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Instructions

Prepare the Crust: Combine flour, salt, and paprika in a food processor. Add cold, cubed butter and pulse until pea-sized crumbs form. Mix in the cold egg and ice-cold water until the dough resembles wet sand. Shape into a disk, wrap in plastic, and refrigerate for 1 hour.
Roll out the chilled dough to a ¼-inch thick, 13-inch circle. Press it into a 10 x 2-inch nonstick quiche pan, trimming the edges. Chill again for 1 hour.
Preheat oven to 400°F. Line the dough with parchment paper and fill with pie weights. Par-bake for 20 minutes. Remove weights and cool slightly. Reduce oven temperature to 375°F.
Prepare the Filling: Cook bacon until crispy, then dice. Caramelize onions in the same pan using oil, butter, or bacon grease.
Whisk together eggs, milk, cream, salt, pepper, garlic powder, and cayenne. Stir in diced bacon and 1 cup of Gruyère.
Spread caramelized onions over the par-baked crust. Pour in the filling mixture and top with the remaining ¼ cup of Gruyère.
Bake on a baking sheet for 25–30 minutes, or until golden brown and set. Let rest for 10 minutes before slicing.

Notes

– Use room-temperature eggs and dairy for a smooth custard. Always par-bake the crust to prevent sogginess. Substitute plant-based ingredients for vegan diets.

– Store leftovers in an airtight container in the fridge for up to 3 days. Freeze slices for longer storage; thaw overnight in the fridge before reheating. Avoid microwaving if possible to preserve texture.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Main Dish / Brunch
Method: Baking
Cuisine: French / Savory Tarts

Nutrition

Serving Size: 1 slice (based on 6–8 servings total yield)
Calories: ~400
Sugar: 4g
Sodium: 500mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 18g
Cholesterol: 150mg