Quiche Lorraine

Crisp bacon bits, Gruyere cheese and sour cream flavor the rich and creamy classic quiche, which is encased in a flaky butter-based crust.

Quiche Lorraine
Photo: © Abby Hocking
Active Time:
45 mins
Total Time:
3 hrs 15 mins
Yield:
8

The secret to this quiche's super-silky texture is the small amount of sour cream in this recipe whisked into the eggs. A flaky tart dough gives it a buttery flavor base that marries with the tender bacon-infused egg custard. Be sure to use pie weights or baking beans when you blind-bake the crust, so it holds its shape and doesn't shrink in the oven.  We added chopped chives here but sage, thyme or rosemary would also work well. The quiche is perfect for breakfast and brunch, or pair it with a salad for a light lunch or dinner.

Ingredients

Crust

  • 2 cups all-purpose flour, plus more for dusting

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon pepper

  • 1 1/2 sticks unsalted butter, cubed and chilled

  • 1/2 cup ice water

Filling

  • 12 ounces slab bacon, cut into 1/2-inch pieces

  • 3 large eggs, beaten

  • 1 cup half-and-half

  • 1 cup grated Gruyère cheese

  • 1/2 cup sour cream

  • 1/4 teaspoon finely grated garlic

  • 2 tablespoons chopped chives, plus more for garnish

  • Kosher salt

  • Pepper

Directions

  1. Make the crust

    In a medium bowl, whisk flour with salt and pepper. Using your fingertips, blend in butter until it resembles small peas. Sprinkle water on top and mix until dough begins to come together. Turn dough out onto a work surface and gently knead 2 or 3 times, just until it comes together. Pat dough into a 1-inch-thick disk, wrap in plastic and refrigerate until firm, about 1 hour.

  2. On a lightly floured work surface and using a lightly floured rolling pin, roll out dough to a 14-inch round, about 1/8 inch thick. Ease dough into an 11-inch fluted tart pan with a removable bottom. Trim overhang so it is flush with the rim of the tart pan. Refrigerate tart shell for 30 minutes.

  3. Preheat oven to 375°F. Line tart shell with aluminum foil and fill to top with pie weights or dried beans. Bake for about 40 minutes, until crust is set and lightly golden. Remove foil and weights and bake shell for about 12 minutes longer, until deep golden and crisp. Transfer to a rack to cool slightly, about 10 minutes. Reduce oven temperature to 325°F.

  4. Make the filling

    Meanwhile, in a large skillet, cook bacon over moderate heat, stirring occasionally, until browned and crisp, about 10 minutes. Transfer bacon to a paper towel–lined plate to drain.

  5. In a medium bowl, whisk eggs with the half-and-half, cheese, sour cream, garlic, 2 tablespoons of chives, 1 teaspoon of salt and 1/4 teaspoon of pepper until well blended. Arrange bacon in an even layer in the bottom of the crust; pour custard on top. Bake quiche for about 35 minutes, until custard is just set. Transfer quiche to a rack and let cool for 30 minutes. Unmold quiche, garnish with chives, and serve.

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