From the tangy mix of Swiss and Gruyère cheese, the salty bacon, and the savory onions and garlic, this classic French quiche Lorraine has delicious depth in every bite. Serve with a little side salad for the perfect meal, any time of day!
Equipment
- 9" Pie Dish
- Mixing Bowls
- Frying Pan
- Spatula
- Whisk
- Measuring Cups
- Measuring Spoons
- Rolling Pin
- Parchment Paper
- Baking weights I use uncooked rice
- Knife
- Cutting Board
Ingredients
CRUST
- 1 ⅔ cups flour
- 7 tbsp cold butter cubed
- ½ tsp salt
- 1 egg
FILLING
- 4 strips bacon
- ½ medium onion sliced
- 2 cloves garlic
- 8 eggs
- ½ cup Greek yogurt
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- Pinch ground nutmeg
- 1 tbsp fresh thyme chopped
- ¾ cup Swiss cheese shredded
- ¾ cup gruyere cheese shredded
Instructions
- Preheat your oven to 320°F CONVECTION
- To make your crust, add your flour, butter, and salt to a large bowl, rubbing your flour in with your hands until the mixture resembles coarse sand. In a separate bowl, beat your egg and then mix it into your flour, cutting with a knife as needed to evenly combine
- Dump your mixture onto the counter and press it together to form a dough. Then flatten into a disk, wrap tightly in plastic wrap, and pop in the fridge for 30 minutes
- Roll the dough out and lay it into your 9-inch pie dish. Prick the bottom with a fork and gently cover with a crinkled piece of parchment paper before pouring in your baking weights
- Blind bake with the baking weights for 11 minutes. Remove the weights and parchment paper, and return to the oven, baking until your pastry is just dried through (no moisture), about 2-3 minutes. Remove and cool completely before adding quiche filling
- Cook your bacon until crispy - you can do this in a frying pan or, my preferred way, laid out on a baking sheet in the oven. Place your crispy bacon on a plate lined with a paper towel to cool and dry
- Add a tablespoon of your bacon grease to a frying pan and cook your onion. As the onion starts to soften, add a pinch of salt and continue to cook until translucent and slightly golden (about 6 minutes). Add in your minced garlic halfway through. Cooking down your onion is crucial to removing any excess water from your vegetable so it doesn’t make your quiche soggy as it bakes!
- In a bowl, crack in your eggs, salt, pepper, nutmeg, thyme, yogurt, and milk, and whisk. You don’t want any clumps of egg whites or yolks
- Combine your cheese in a bowl and stir in ⅔ of your cheese into your egg mixture
- Across the base of your cooled crust, crumble your bacon and sprinkle half of it and then half of your onions and garlic evenly on the bottom. Cover with the egg mixture, and top evenly with the remaining ⅓ of cheese and the other half of your cooked bacon, onions, and garlic. Use a fork to shimmy around gently and make sure the cheese is mixed into the egg mixture (not just sitting on top of it)
- Bake for 40-45 minutes, until the edges are set and slightly browned and the center of the quiche barely gives a wobble
- Cool for 15 minutes, then cut and serve!
Notes
*If you only have shredded Swiss or gruyere cheese, you can just use 1 ½ cups of one type (though I’d recommend gruyere)
*For my garlic people out there, you know who you are - the ones that a recipe says one clove and we say four - don’t do that here. I say that as a fellow garlic club member. It will overpower in a non-tasty way.
*You don’t need to buy baking weights. You can simply fill your parchment-lined dish with dried rice or beans (or a mix of both), then remove them, let them cool, and store them in a sealed container until your next bake!
*The shortcrust recipe for this quiche comes from Chef Ash, my head chef in pastry school
