Ingredients:

For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, diced
  • 3-4 tablespoons ice water

For the Filling:

  • 8 slices of bacon, cooked and crumbled
  • 1 cup shredded Gruyère or Swiss cheese
  • 1/2 cup diced onions
  • 4 large eggs
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • A pinch of ground nutmeg (optional)

Instructions:

Prepare the Pie Crust:

  1. In a food processor, combine the flour and salt. Pulse a few times to mix.
  2. Add the cold diced butter to the food processor and pulse until the mixture resembles coarse crumbs, with some larger pieces of butter still visible.
  3. Gradually add the ice water, one tablespoon at a time, pulsing until the dough begins to come together. You may not need all of the water.
  4. Turn the dough out onto a floured surface and gently knead it into a ball. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven:

  1. Preheat your oven to 375°F (190°C).

Roll Out the Pie Crust:

  1. On a floured surface, roll out the chilled dough into a circle to fit a 9-inch (23 cm) pie or quiche dish. Carefully transfer the dough to the dish and press it into the bottom and up the sides. Trim any excess dough.

Prepare the Filling:

  1. In a skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Crumble it into small pieces.
  2. In the same skillet, sauté the diced onions until they are soft and translucent. Remove them from heat and let them cool.

Assemble the Quiche:

  1. Sprinkle the crumbled bacon, sautéed onions, and shredded cheese evenly over the pie crust.
  2. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and a pinch of nutmeg if desired.
  3. Pour the egg mixture over the bacon, onions, and cheese.

Bake the Quiche:

  1. Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown. The center should not be jiggly.
  2. If the crust begins to brown too quickly, you can cover the edges with aluminum foil to prevent over-browning.
  3. Remove the quiche from the oven and let it cool for a few minutes before slicing.

Serve:

  1. Quiche Lorraine is delicious both warm and at room temperature. Slice it into wedges and enjoy!

Quiche Lorraine is a versatile dish that can be served for breakfast, brunch, or as a light dinner. It pairs wonderfully with a fresh green salad or some steamed vegetables. Enjoy your homemade Quiche Lorraine!