📝 About This Recipe
Hailing from the French region of Lorraine, this quintessential brunch masterpiece features a buttery, shatteringly crisp crust filled with a luxurious, velvety egg custard. The smoky depth of slab bacon meets the nutty complexity of Gruyère cheese, creating a harmonious balance of richness and elegance. Perfect for a leisurely Sunday morning or a sophisticated luncheon, this quiche is a testament to the beauty of simple, high-quality French ingredients.
🥗 Ingredients
For the Pâte Brisée (Pastry)
- 1 1/4 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 3-4 tablespoons Ice water (as needed)
- 1/2 teaspoon Kosher salt
The Savory Filling
- 6-8 ounces Thick-cut bacon or Lardons (cut into 1/2-inch matchsticks)
- 1 1/2 cups Gruyère cheese (freshly grated)
- 2 medium Shallots (finely minced)
The Custard Base
- 4 pieces Large eggs (at room temperature)
- 1 1/4 cups Heavy cream
- 1/2 cup Whole milk
- 1/8 teaspoon Nutmeg (freshly grated)
- 1 pinch Cayenne pepper
- 1/4 teaspoon White pepper (to taste)
- 1/2 teaspoon Kosher salt (adjust based on saltiness of bacon)
For Garnish
- 2 tablespoons Fresh chives (finely snipped)
👨🍳 Instructions
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1
Prepare the dough by pulsing flour and salt in a food processor. Add cold butter and pulse until the mixture resembles coarse meal with pea-sized bits of butter remaining.
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2
Drizzle in ice water one tablespoon at a time, pulsing until the dough just begins to clump together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
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3
On a lightly floured surface, roll the dough into a 12-inch circle. Gently transfer to a 9-inch tart pan or deep-dish pie plate, trim the edges, and chill for another 30 minutes.
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4
Preheat your oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.
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5
Remove the weights and parchment, then bake for another 5-8 minutes until the bottom is dry and lightly golden. Set aside to cool slightly.
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6
In a medium skillet over medium heat, cook the bacon matchsticks until crisp and golden. Use a slotted spoon to transfer to a paper-towel-lined plate.
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7
Discard all but 1 tablespoon of bacon fat from the skillet. Add the minced shallots and sauté for 2-3 minutes until soft and translucent. Remove from heat.
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8
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until completely homogenous. Avoid over-whisking to prevent too many air bubbles.
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9
Whisk in the salt, white pepper, nutmeg, and cayenne. Stir in the sautéed shallots.
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10
Scatter the cooked bacon and 1 cup of the grated Gruyère evenly across the bottom of the pre-baked crust.
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11
Place the tart pan on a rimmed baking sheet (to catch spills). Carefully pour the egg mixture over the bacon and cheese.
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12
Sprinkle the remaining 1/2 cup of Gruyère over the top. Bake at 375°F for 30-35 minutes, or until the edges are set and the top is golden, but the center still has a slight jiggle.
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13
Remove from the oven and let the quiche rest for at least 15-20 minutes. This is crucial for the custard to set properly before slicing.
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14
Garnish with fresh chives, slice into wedges, and serve warm or at room temperature.
💡 Chef's Tips
Always blind bake your crust to avoid the dreaded 'soggy bottom'—it ensures a crisp foundation for the custard. For the silkiest texture, use a ratio of roughly 1 egg to every 1/2 cup of dairy. Freshly grated nutmeg is the 'secret' ingredient that provides the authentic French flavor profile. If the crust edges brown too quickly, cover them with strips of aluminum foil halfway through baking. Don't overbake! The quiche should still wobble slightly in the very center when you pull it out; carry-over heat will finish the job.
🍽️ Serving Suggestions
Serve with a simple green salad dressed in a sharp Dijon vinaigrette to cut through the richness. A chilled glass of dry French Rosé or a crisp Chardonnay pairs beautifully. Accompany with a side of fresh seasonal berries or sliced melon for a bright fruit contrast. For a full Parisian brunch, serve alongside crusty baguette slices and salted French butter.