Quiche Lorraine is a classic French tart from the Lorraine region of France, and one that holds a special place in my heart. It was the first quiche I made in culinary school and instantly became my favorite. It features a buttery, flaky pastry crust filled with a rich, savory custard made from eggs and cream, crispy bacon and Gruyère cheese. It is one of those dishes that I can have as a breakfast, lunch or dinner it is so good.
I personally make my version gluten free, and honestly it tastes like the real thing! It is my favorite dish when I am cooking brunches because it can feed a lot of people, and be made ahead of time.
Key Ingredients & Substitutions:
- Bob’s Red Mill Gluten Free 1-1 Flour – The base of the crust. This brand blends well and holds together nicely for a gluten free pastry. I also like King Arthur’s GF pastry crust blend for this.
- Butter, cold and cubed – Creates a flaky, tender crust. Keep it as cold as possible for best results.
- Bacon – Adds smoky, savory flavor throughout. Pancetta or lardons are a classic French substitute.
- Onion, diced – Adds sweetness and depth. Shallots work well here too.
- Gruyère Cheese– Gives the filling its rich, nutty flavor. Comté or swiss is another excellent option.
- Eggs, lightly beaten – Forms the custard base. No substitute here!
- Heavy Cream – Makes the custard rich and silky. Half and half works for a lighter version.
- Milk – Lightens the custard slightly. Whole milk is best for texture.
- Chives – Perfect for garnish, omit if desired.
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Quiche Lorraine
Prep Time: 30 minutes
Cook Time: 1 Hour
Total Time: 1 Hours 30 minutes
Serves: 6
Ingredients:
- 1.5 cup Bob Red Mill’s Gluten Free 1-1 Flour
- 1 tsp salt
- 10 tbsp cold, cubed butter
- 3-6 tbsp ice cold water
- Dried beans or pie weights
Filling
- 5 strips bacon, diced
- 1 onion, diced
- 1 cup Gruyère cheese, grated
- 5 eggs, lightly beaten
- 1 cup heavy cream
- ¾ cup milk
- ½ teaspoon salt and pepper
- Chives for garnish
Preparation:
STEP 1.
Preheat the oven to 400°F.
STEP 2.
Make the crust. In a food processor, add the flour and salt and pulse a few times to combine. Add the cold butter and pulse until combined and butter is in small pieces the size of small beans. Turn on the food processor and add 2-4 tbsp of cold water until a dough forms, adding 1 tbsp at a time. Stop once a dough is formed.
STEP 3.
Flour your counter and turn the dough out on the counter. Using your hands, form the dough into a disk, then wrap in plastic wrap. Refrigerate for 15 minutes for gluten free, or 30 minutes for gluten crust, before rolling out, and up to two days in advance. If refrigerating longer than 30 minutes, let it sit at room temp for 5-10 minutes before rolling out.
STEP 4.
On parchment paper, roll the dough out to pie thickness. Make sure it is on parchment paper so you can easily pick it up and turn it onto the pie pan after. Gluten free crust doesn’t roll up like normal crust would, so we have to flip it onto the pan. Measure with a pie tin and make sure you have one-two inches past the pie tin. Roll onto a buttered pie tin, cut away excess hanging off the end, and crimp the edges.
STEP 5.
Line your pie crust with parchment and dried beans or pie weights and bake the crust for 15 minutes. Remove from the oven and remove the beans and parchment, then bake for another 10 minutes until . Remove and set aside.
STEP 6.
Cook the bacon and onions. In a pan over medium heat, add the diced bacon. Stir until cooked through and crispy, around 8-10 minutes. Use a slotted spoon and set the bacon aside. In the same pan add the onions and cook through. Season with salt and stir until translucent, roughly 5-8 minutes. Towards the end, stir in the garlic and saute for another 2 minutes. Set aside.
STEP 7.
In a bowl, combine the filling. Whisk together the eggs, cream, milk, salt and pepper until smooth. Add the cooked bacon and onion. Pour the mixture into the semi cooked pie crust. Top with the shredded gruyere.
STEP 8.
Transfer to the oven and bake for 40-55 minutes, until the eggs are cooked through. Remove from the oven and cool for 10 minutes before slicing into.
STEP 9.
Garnish with chives and serve!
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