Quiche Lorraine | Emeril Lagasse

A French classic, Quiche Lorraine, is a delicious combination of buttery, flaky crust and tender egg custard with bacon, caramelized onions, and cheese. Whether you serve it for breakfast, brunch, or as dinner with a side salad, this is a recipe you’re going to fall in love with. And even better is its versatility. Omit the bacon, add veggies or change the cheese to your favorite variety. Make it your own!

QUICHE LORRAINE
MAKES ONE 9 TO 10-INCH QUICHE

SAVORY PIE CRUST
1 1/4 cups all-purpose flour, plus more for surface
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 tablespoons cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water

QUICHE FILLING
6 slices bacon, cooked until crisp and chopped, reserving bacon fat
1 cup grated Gruyere cheese (4 ounces)
1 large onion, thinly sliced
1/2 teaspoon coarse salt
1 teaspoon fresh thyme leaves
3 large eggs
1 ¼ cups heavy cream
Freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
Savory pie crust: In the bowl of a food processor, place flour, salt, pepper, and pulse to combine. Add butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to just form a ball.

Transfer dough to a lightly floured surface and shape it into a flat disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight. (The dough can be frozen for up to a month; thaw in the refrigerator before using.)

On a lightly floured surface, roll out dough into a round, about 1/8-inch thick. Carefully drape dough over a 9 or 10-inch tart pan with a removable bottom, easing in the sides. Trim dough even with the top of the tart pan, discarding scraps, and chill for at least 30 minutes.

Preheat oven to 400 degrees F with rack placed in the middle third of oven. Line tart shell with parchment paper, and fill crust with pie weights or dried beans. Bake until crust is nearly set, 15 to 20 minutes. Remove parchment and weights, and continue to bake until crust is golden, 10 to 15 minutes. Let cool on a wire rack.

Quiche filling: Preheat oven to 325 degrees F. Transfer tart pan to a rimmed baking sheet. Sprinkle the bottom of the crust evenly with cooked bacon.
Heat reserved bacon fat in a large skillet over medium heat. Add onions and season with ¼ teaspoon salt. Cook, stirring occasionally, until onions are caramelized. Transfer onions to crust and spread in an even layer and top with cheese.

In a medium bowl, whisk eggs together with heavy cream. Season with remaining ¼ teaspoon salt, pepper, and nutmeg, and whisk to combine. Pour egg mixture into tart pan to evenly fill. Bake quiche until filling is set and top has lightly browned in spots, 40 to 50 minutes. Remove from the oven and cool briefly before serving.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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