Description
Ina Garten’s Quiche Lorraine brings French culinary elegance to your breakfast table with rich, creamy eggs and crispy bacon nestled in a buttery, flaky crust. Guests will savor each silky bite of this classic Parisian-inspired dish that promises comfort and sophisticated flavor in every slice.
Ingredients
Scale
Pastry Ingredients:
- 1 cup (240 ml) all-purpose flour
- 1 pinch kosher salt
- 1 stick (8 tablespoons or 113 grams) cold unsalted butter, cut into small pieces
- 3 to 5 tablespoons (45 to 75 ml) ice water
Filling Ingredients:
- 4 ounces (113 grams) slab bacon, cut into ½-inch pieces
- 1 small yellow onion, thinly sliced
- ½ cup (50 grams) shredded Gruyere
- 2 teaspoons fresh thyme leaves
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
Liquid Ingredients:
- 1 cup (240 ml) heavy cream
- 2 large eggs
- 1 tablespoon (15 grams) unsalted butter
Instructions
- Craft the pastry foundation by combining all-purpose flour and salt within a food processor. Incorporate cold unsalted butter and pulse until the mixture resembles coarse breadcrumbs. Gradually introduce 3 tablespoons (45 milliliters) of ice water, pulsing until the dough coheres. If the mixture seems dry, add minimal additional water. Form the dough into a compact disc and refrigerate for a minimum of 60 minutes to allow gluten to relax and butter to solidify.
- Retrieve the chilled dough and roll it into an 11-inch (28-centimeter) circular shape. Gently transfer the dough into a 9-inch (23-centimeter) tart pan, carefully pressing into the edges and corners. Trim any overhanging edges and create small perforations across the surface using a fork to prevent unwanted rising. Return the prepared crust to the refrigerator for 30 minutes to firm up.
- Position the oven rack in the middle position and preheat to 375°F (190°C). Line the chilled crust with parchment paper and fill with ceramic pie weights or dried beans to prevent excessive rising. Bake for 40 minutes, then carefully remove the weights and parchment. Continue baking for an additional 15 minutes until the crust achieves a golden-brown appearance. Allow the crust to cool completely.
- While the crust bakes, prepare the filling components. In a skillet, melt butter and sauté diced onions with a pinch of salt and a splash of water until they become translucent and softened. In a separate pan, cook chopped bacon until crisp and uniformly browned. Combine the caramelized onions, crispy bacon, and fresh thyme leaves. Distribute this savory mixture evenly across the pre-baked crust and generously sprinkle grated Gruyere cheese over the top.
- In a mixing bowl, whisk together heavy cream, large eggs, and a measured amount of salt until thoroughly combined. Carefully pour the custard mixture over the bacon and onion layer, ensuring an even distribution. Transfer the assembled tart to the preheated oven and bake for approximately 30 minutes, or until the filling is set and exhibits a slight wobble at the center. Remove from the oven and allow the quiche to rest and stabilize for at least 30 minutes before slicing and serving.
Notes
- Prepping ahead saves time and reduces stress when entertaining guests.
- Freezing individual slices provides quick meal options for busy weeknights.
- Customize the filling with seasonal vegetables or your favorite cheese combinations.
- Room temperature ingredients ensure a smoother, more consistent custard mixture.
- Experiment with different herb blends to create unique flavor profiles.
- Prep Time: 1 hour 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 465 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 150 mg