Savory Quiche Lorraine

To create the perfect Quiche Lorraine Delight, the bacon is a star ingredient that requires careful preparation for optimal flavor and texture. Start by selecting high-quality bacon; thick-cut varieties often yield the best results. There are several techniques to achieve that coveted crispy bacon.

Discover the delightful world of Quiche Lorraine with our special recipe for Quiche Lorraine Delight. This classic dish, hailing from France, features a buttery, flaky crust filled with a rich custard of crispy bacon, sautéed leeks, and nutty Gruyère cheese. Perfect for any meal—breakfast, brunch, lunch, or dinner—this quiche is a versatile favorite for gatherings and weeknight dinners. Explore how to create this culinary masterpiece that’s sure to impress family and guests alike!

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Ingredients

For the crust:

1 ½ cups all-purpose flour

½ teaspoon salt

½ cup unsalted butter, chilled and cubed

3 to 4 tablespoons ice water

For the filling:

6 slices of thick-cut bacon, diced

1 cup leeks, chopped (white and light green parts only)

1 cup sharp Gruyère cheese, shredded

4 large eggs

1 cup heavy cream

½ cup whole milk

¼ teaspoon nutmeg

Salt and black pepper to taste

Fresh chives, chopped (for garnish)

Instructions

Prepare the crust: In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water a tablespoon at a time, mixing until the dough comes together. Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.

Preheat the oven: Heat your oven to 375°F (190°C).

Cook the bacon: In a skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside on paper towels to drain. Leave about 1 tablespoon of bacon grease in the skillet.

Sauté the leeks: In the same skillet, add the chopped leeks and sauté over medium heat until softened (about 5 minutes). Set aside to cool slightly.

Roll out the crust: On a floured surface, roll out the chilled dough to fit a 9-inch pie or tart pan. Carefully transfer the rolled dough to the pan, trimming the edges as needed. Prick the bottom with a fork to prevent bubbling.

Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 10 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Remove from the oven and allow to cool slightly.

Prepare the filling: In a mixing bowl, whisk together the eggs, cream, and milk. Stir in the nutmeg, salt, and black pepper. Next, add the cooked bacon, sautéed leeks, and shredded Gruyère cheese into the egg mixture and mix well.

Fill the crust: Pour the savory filling into the pre-baked crust, spreading it evenly.

Bake the quiche: Place the quiche in the oven and bake for 30–35 minutes, or until the filling is set and the top is lightly golden.

Cool and garnish: Allow the quiche to cool for about 10 minutes before slicing. Garnish with fresh chives before serving.

Prep Time, Total Time, Servings: 20 mins | 1 hr 15 mins | 6 servings