Quiche Lorraine
ID: 59a0a465...
A classic, elegant French quiche featuring a rich and creamy custard, thick-cut bacon, sweet sautéed leeks and onions, and melted Gruyère cheese, all layered perfectly in a flaky, blind-baked pastry crust.
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🍳 Cooking Flow
Cook the bacon, drain, and then sauté the leeks and onions in a small amount of the remaining bacon fat. → Blind-bake the pie crust lined with foil and weights at 425°F for 7 minutes, then without weights for 5 minutes; lower oven to 325°F. → Whisk the whole eggs, egg yolks, cream, milk, and thyme together to make the custard. → Layer 2/3 leeks/onions, 1/3 bacon, and 2/3 Gruyère in the crust, gently ladle the custard on top, and finish with the remaining ingredients. → Bake at 325°F for 40-45 minutes until just set, then let cool to warm before slicing.
Cooking Steps
Brief Cooking Order
Cook the bacon, drain, and then sauté the leeks and onions in a small amount of the remaining bacon fat. → Blind-bake the pie crust lined with foil and weights at 425°F for 7 minutes, then without weights for 5 minutes; lower oven to 325°F. → Whisk the whole eggs, egg yolks, cream, milk, and thyme together to make the custard. → Layer 2/3 leeks/onions, 1/3 bacon, and 2/3 Gruyère in the crust, gently ladle the custard on top, and finish with the remaining ingredients. → Bake at 325°F for 40-45 minutes until just set, then let cool to warm before slicing.
Introduction
A classic, elegant French quiche featuring a rich and creamy custard, thick-cut bacon, sweet sautéed leeks and onions, and melted Gruyère cheese, all layered perfectly in a flaky, blind-baked pastry crust.
Step 1
Sauté the chopped thick-cut bacon in a pan over medium heat until cooked through and nicely browned, but not overly crispy. Remove the bacon with tongs to drain on a paper towel, leaving the fat in the pan.
Step 2
Blot out most of the excess bacon fat from the pan using a paper towel held by tongs, leaving about 2 teaspoons of fat behind.
Step 3
Add the chopped onions and leeks to the pan with a big pinch of salt. Sauté over medium heat until they are soft, translucent, and slightly golden. Season with cayenne pepper and freshly ground black pepper, then turn off the heat and set aside.
Step 4
Preheat your oven to 425°F (218°C). Roll out your pie dough and fit it into a deep-dish pie pan.
Step 5
Line the pie crust with aluminum foil, pressing it gently against the bottom and sides. Fill it with pie weights, dried beans, or uncooked rice, and blind-bake at 425°F (218°C) for 7 minutes.
Ingredients List
Important Notes
Layering the quiche is highly recommended over mixing everything together; this ensures a perfect distribution of bacon, cheese, and vegetables in every single bite rather than letting heavy ingredients sink to the bottom.
Always blind-bake the crust before filling to prevent a soggy bottom.
Do not mix different types of pie weights (like dried beans and glass beads) unless you want to spend extra time separating them after baking.
Serve the quiche warm, not piping hot, as the flavors and custard texture are much better once it has had time to cool down and set.
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