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BA’s Best Quiche Lorraine

3.5

(35)

Overhead shot of quiche Lorraine in a glass pie dish with one slice removed and another slice cut.
Alex Lau

Call it retro if you want—a good quiche Lorraine recipe is timeless. The French classic is buttery, bacon-y, and custardy, with a very tender, rich crust. And, while making one is a project, everything can be done ahead of time, so all you have to do before brunch is let it come to room temperature, make a green salad, and take the well-earned credit.

The crust uses butter and lard for superior savory flavor, plus all those flaky layers that a store-bought pie shell simply can’t match. Be sure to use a deep-dish pie pan, as the filling will overflow a standard dish. We prefer metal for its ability to heat quickly and evenly, but glass or ceramic also works. We also like to place the pie dish on a sheet pan so that it’s easier to transfer in and out of the oven.

If you’re baking this last-minute and don’t have any half-and-half, you can substitute with a mixture of heavy cream and milk in equal amounts; while Gruyère cheese is classic, feel free to swap in cheddar, Swiss cheese, or honestly, any combination of cheeses you have on hand, they’d all be delicious. No shallots? Reach into your stash of caramelized onions (you are keeping one, aren’t you?)

You can blind-bake the crust a day or two in advance and leave it on the counter, or freeze it, well-wrapped, for up to 3 months. Beware of overcooking your quiche, as it will continue to set as it cools. Pull it out while the center is still a bit wobbly but the edges are firm.

Recipe information

  • Total Time

    2 hours

  • Yield

    Makes one 9" quiche (8–10 servings)

Ingredients

Crust

tsp. kosher salt

1

tsp. sugar

2

cups all-purpose flour, plus more for surface

5

Tbsp. chilled unsalted butter, cut into pieces

3

Tbsp. chilled lard or vegetable shortening

Filling and Assembly

8

ounces thick-cut smoked bacon, cut into ½-inch pieces

3

large shallots, thinly sliced

3

Tbsp. lard or unsalted butter

2

sprigs thyme

1

bay leaf

cups half-and-half

8

large eggs, room temperature

2

tsp. kosher salt

¼

tsp. cayenne pepper

Pinch of freshly ground nutmeg

2

oz. Gruyère, finely grated

Special Equipment

One 9"-diameter deep-dish pie plate

Preparation

  1. Crust

    Step 1

    Pulse 1½ tsp. kosher salt, 1 tsp. sugar, and 2 cups all-purpose flour in a food processor until combined. Add 5 Tbsp. chilled unsalted butter, cut into pieces and 3 Tbsp. chilled lard or vegetable shortening and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in 6–7 Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed.

    Step 2

    Turn out dough onto a lightly floured surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Press into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.

    Step 3

    Place rack in lowest position and preheat oven to 375°. Roll out dough on a lightly floured surface to a 14" round. Transfer to pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.

    Step 4

    Line dough with parchment paper or aluminum foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 15–20 minutes. Transfer to a wire rack and let cool.

    Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months.

  2. Filling and Assembly

    Step 5

    Cook 8 ounces thick-cut smoked bacon, cut into ½-inch pieces, 3 large shallots, thinly sliced, 3 Tbsp. lard or unsalted butter, 2 sprigs thyme, and 1 bay leaf in a small saucepan over medium-high heat, stirring occasionally, until lard begins to bubble, about 5 minutes. Reduce heat to low (mixture should still slowly bubble) and cook, stirring occasionally, until bacon and shallots are very soft, about 20 minutes. Let cool 1 hour. Strain through a fine-mesh sieve; pluck out thyme and bay leaf. Transfer bacon and shallots to a medium bowl; set aside.

    Step 6

    Meanwhile, heat 3½ cups half-and-half in a medium saucepan over medium-high until it begins to bubble. Immediately remove from heat. Let cool 1 hour.

    Step 7

    Place rack in middle of oven; preheat to 325°. Purée 8 large eggs, room temperature, in a blender on medium-high speed until foamy, about 30 seconds. Add half-and-half, 2 tsp. kosher salt, ¼ tsp. cayenne pepper, and a pinch of freshly ground nutmeg. Blend on medium-low until egg mixture is smooth, about 15 seconds.

    Step 8

    Place pie plate on a rimmed baking sheet. Sprinkle 2 oz. Gruyère, finely grated, evenly over bottom of crust. Top with bacon mixture. Pour half of the egg mixture into crust. Transfer quiche to oven, then carefully pour in remaining egg mixture. Bake quiche until edges are set but center slightly wobbles, 55–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing.

    Do Ahead: Quiche can be baked 1 day ahead. Tightly wrap and chill. Serve warm or at room temperature. To reheat, cover lightly with foil and place in a 325° oven for 15 to 20 minutes. 

    Editor’s note: This recipe was first printed in April 2016 as part of BA’s Best, a collection of our essential recipes. It has been edited to emphasize the importance of using a deep-dish pie plate. Head this way for more of our favorite Mother’s Day brunch ideas →

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Reviews (35)

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  • This was awesome and delicious - just an FYI in my case I used heavy cream in lieu of half-and-half and it yielded enough custard for (2) 9" quiches.

    • Anonymous

    • new york

    • 11/26/2017

  • The biggest waste of ingredients and time. You can’t figure out that 8 eggs and 3 1/2 cups of half and half can’t possibly fit in a 9 inch pie crust? I should send you my bill for takeout.

    • Anonymous

    • 12/7/2017

  • I figured there would be too much filling for the pie plate I had, so I used ramekins to make individual servings along with my filled gluten-free crust. There was enough liquid to fill the 9-in crust and 4 ramekins. I will halve the filling recipe next time.

    • Anonymous

    • Cincinnati

    • 9/5/2018

  • Make two crust's and double the cheese, bacon , shallots & spices with the amount of eggs and cream given in the original recipe you can have two (2) quiche !

    • jane baldrige

    • Lake Tahoe

    • 9/16/2018

  • This was simply a triumph — easy, beautiful, delicious. As other mentioned below, the egg mixture was far too much for a quiche pan. However, I simply used the remaining egg mixture for breakfast the next day :)

    • nataliedipaolo1548

    • Elkridge, MD

    • 11/6/2018

  • I make this all the time and have never had a problem with too much custard for the recommended pan. It’s a full crust, and there may be a bit of spill over in transferring to the oven, but this recipe works for me every time.

    • Anonymous

    • Hamilton, ON, Canaada

    • 12/31/2018

  • Can we talk about how amazing this tastes?! The bacon is rendered like a fantastic ham! I added leeks to my recipe because I was craving them. Everyone couldn't stop eating it! It was nice to just prep ahead and then warm it in the oven while unwrapping presents. I made mine with a pre-made GF pie crust from Whole Foods. I want to make this again!

    • abigail.sheaffer5466

    • St.Charles, IL

    • 1/7/2019