Description
Ina Garten’s quiche lorraine combines classic French flavors with creamy egg custard and crispy bacon in a flaky pastry shell. Rich ingredients blend perfectly for a luxurious breakfast or brunch dish you’ll savor from first bite to last.
Ingredients
Scale
- 2 large eggs
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) all-purpose flour
- 4 oz (113 g) slab bacon, cut into ½-inch pieces
- ½ cup (50 g) shredded gruyere
- 1 stick (8 tbsps or 113 g) cold unsalted butter, cut into small pieces
- 1 small yellow onion, thinly sliced
- 1 tbsp (15 g) unsalted butter
- 3 to 5 tbsps (45 to 75 ml) ice water
- 2 tsp fresh thyme leaves
- 1 pinch kosher salt
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
Instructions
- Pastry Preparation: Pulse flour and salt in a food processor. Add cold butter and blend until texture resembles coarse crumbs. Drizzle ice water and pulse until dough forms. Shape into a disc and refrigerate for one hour to stabilize gluten and butter.
- Crust Formation: Roll chilled dough into an 11-inch circular shape. Transfer to a 9-inch tart pan, pressing into edges and corners. Trim excess dough and perforate surface with fork. Refrigerate for 30 minutes to solidify.
- Initial Baking: Position oven rack midway and preheat to 375°F. Line crust with parchment and fill with ceramic weights. Bake for 40 minutes, then remove weights and continue baking for 15 minutes until golden brown. Cool completely.
- Filling Development: Sauté onions in butter until translucent. Crisp bacon in separate pan. Combine onions, bacon, and thyme. Spread mixture across pre-baked crust and sprinkle Gruyere cheese evenly.
- Final Assembly and Baking: Whisk heavy cream, eggs, and salt until smooth. Pour custard over bacon-onion layer. Bake for 30 minutes until filling sets with slight center jiggle. Rest for 30 minutes before serving.
Notes
- Chill Dough Strategically: Refrigerating the pastry allows gluten to relax and butter to solidify, creating a flakier, more tender crust that prevents shrinkage during baking.
- Blind Bake with Precision: Pre-baking the crust with weights prevents soggy bottoms and ensures a crisp, golden foundation that supports the rich custard filling.
- Balance Filling Moisture: Sautéing onions and bacon beforehand removes excess moisture, preventing a watery quiche and maintaining the perfect creamy texture.
- Rest Before Serving: Allowing the quiche to rest after baking helps the custard set properly, making slicing cleaner and improving overall texture and flavor integration.
- Prep Time: 1 hour 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 420
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 150 mg