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Classic Quiche Lorraine

Barbara
This classic quiche recipe is creamy and smooth with a lovely smokiness that is absolutely delightful.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting 30 minutes
Total Time 2 hours 15 minutes
Course brunch, Main Course
Cuisine French
Servings 6 servings

Equipment

  • Food processor
  • 9 inch pie pan
  • Rolling Pin

Ingredients
  

For the Crust:

  • 1½ cups flour
  • 1 stick cold butter, cut into small cubes
  • 1 large egg, separated
  • 3 tbsp water, approximately

For the Filling:

  • 1 tbsp olive oil
  • 8 oz diced pancetta, or bacon
  • 1 small onion, finely diced
  • 2 cups Swiss cheese or Gruyere, shredded
  • ½ cup Parmesan cheese, freshly grated
  • 4 large eggs
  • 2 cups cream or whole milk
  • ¼ tsp nutmeg, freshly grated
  • 1 tsp salt
  • ½ tsp pepper
  • dash hot sauce, optional

Instructions
 

For the pie crust:

  • Place flour in a food processor.
  • Add cold butter cubes. Pulse until mixture resembles coarse sand.
  • Add the egg yolk and pulse to combine.
  • Slowly add water, a little at a time while blending, until the dough comes away from the sides and forms into a ball.
  • Remove dough from food processor and shape it into a ball.
  • Cover the dough in plastic wrap and allow it to chill in the refrigerator for 30 minutes.
  • Preheat oven to 450°F.
  • After 30 minutes, remove dough from the fridge, unwrap it and place it on a floured work surface.
  • Roll the dough out into a large circle.
  • Place dough into pie dish.
  • Crimp and flute crust edges.
  • Place a circle of parchment paper in the pie pan and fill with a layer of beans or pie weights.
  • Bake the crust for 10 minutes.
  • Remove pie crust from the oven and remove the beans and parchment paper.
  • Lightly beat the egg white with a fork and baste the inside of the pie crust with the beaten egg white.
  • Return the pie crust to the oven and bake for another 5 minutes or until egg white is crispy.
  • Remove from the oven, set crust aside and reduce oven temperature to 375°F.

For the filling:

  • Place a tablespoon of olive oil in a skillet and heat it over medium flame.
  • Add the diced pancetta to the pan and cook until golden crispy brown.
  • Remove with a slotted spoon and drain on a paper towel lined plate. Set aside.
  • Add another tablespoon of olive oil if needed. Add diced onion to the skillet and cook until onions are soft, caramelized and golden brown. Remove from heat and set aside.
  • Place half the shredded Swiss cheese in the bottom of the prepared pie crust.
  • Top with the caramelized onions and crispy pancetta.
  • Top with remaining Swiss cheese.
  • Place eggs (and any leftover egg white from basting the crust), cream, nutmeg, salt, pepper and hot sauce in a mixing bowl. Whisk until ingredients are well combined.
  • Pour the batter over the filling in the pie crust.
  • Top with grated parmesan cheese.
  • Cover the edges of the crust with a pie crust shield or with strips of foil.
  • Bake in the center of the oven for 50-60 minutes until light golden brown, and the center of the pie sets up and it no longer jiggles when you shake the pan.
  • Remove from the oven and allow quiche to rest for 30 minutes before serving.
  • Serve with a crisp green salad to round out the meal.
Keyword cream, eggs, Swiss cheese