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Crispy Bacon Gruyere Quiche Lorraine

Crispy Bacon Gruyere Quiche Lorraine - featured image
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A nostalgic and comforting quiche featuring a flaky homemade crust, crispy bacon, and nutty Gruyere cheese, perfect for brunch or any occasion.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 8 tablespoons (115 g) cold unsalted butter, cut into small cubes
  • 3 to 4 tablespoons (45–60 ml) ice water
  • 1/4 teaspoon salt (for crust)
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 1 1/2 cups (150 g) shredded Gruyere cheese
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt (to taste)
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Add cold butter cubes and use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Slowly add 3 tablespoons ice water, stirring gently until dough just comes together. Add more water 1 teaspoon at a time if too dry.
  3. Form dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Cook 6 thick-cut bacon slices in a skillet over medium heat until crispy (about 8 minutes). Drain on paper towels and chop into bite-sized pieces.
  5. On a lightly floured surface, roll out chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch tart pan, pressing into edges and trimming excess dough.
  6. Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5 minutes until crust starts to turn golden.
  7. In a large bowl, whisk together 4 eggs, 1 cup heavy cream, 1/2 cup whole milk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
  8. Stir in shredded Gruyere cheese, chopped bacon, and thyme leaves if using.
  9. Pour filling into pre-baked crust. Bake at 375°F (190°C) for 30 to 35 minutes until custard is set but slightly wobbly in center and top is golden and bubbling.
  10. Let quiche cool for at least 10 minutes before slicing to allow it to firm up.

Notes

[‘Keep butter and dough cold for a flaky crust.’, ‘Blind bake crust to prevent sogginess.’, ‘Use room temperature eggs and dairy for even custard.’, ‘Cover crust edges with foil if browning too quickly.’, ‘Let quiche rest before slicing to avoid runny filling.’, ‘Can substitute heavy cream with half-and-half or dairy-free alternatives.’, ‘For gluten-free, use almond flour crust.’, ‘Vegetarian option: omit bacon and add sautéed mushrooms or caramelized onions.’]

Nutrition

Keywords: quiche, bacon, Gruyere, brunch, flaky crust, homemade, comfort food, easy recipe

Find it online: https://blingbite.com/crispy-bacon-gruyere-quiche-lorraine-recipe-easy-homemade-flaky-crust/