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Quiche Lorraine Recipe – Fluffy, Easy Easter Brunch Idea

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This Fluffy Quiche Lorraine features a buttery, crisp crust and a creamy, cloud-like custard packed with smoky bacon, sweet onions, and Gruyère cheese. It’s an easy, crowd-pleasing brunch classic perfect for Easter, Mother’s Day, or any special occasion.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (160g)
  • 1/2 cup unsalted butter, cold and cubed (115g)
  • 1/2 teaspoon salt (for crust)
  • 3–4 tablespoons ice water (45-60ml)
  • 4 ounces thick-cut bacon, diced (120g)
  • 1 small yellow onion, finely chopped (about 80g)
  • 4 large eggs, room temperature
  • 1 cup heavy cream (240ml)
  • 1/2 cup whole milk (120ml)
  • 1 cup Gruyère cheese, shredded (100g)
  • 1/2 teaspoon salt (for filling)
  • 1/4 teaspoon black pepper
  • Pinch freshly grated nutmeg (optional)
  • Chives or parsley, chopped, for garnish (optional)

Instructions

  1. In a medium bowl, whisk together flour and salt. Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized bits.
  2. Drizzle in ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Add more water if needed. Form into a disk, wrap in plastic, and chill for 30 minutes (or up to 2 days).
  3. Preheat oven to 400°F (200°C). Roll dough into a 12-inch circle about 1/8-inch thick. Fit into a 9-inch pie dish, trim excess, and crimp edges. Prick base with a fork, line with parchment, and fill with pie weights or dried beans. Bake 15 minutes, remove weights, then bake 7-8 minutes more until just golden. Let cool slightly.
  4. While crust bakes, cook diced bacon in a skillet over medium heat until crisp, about 6-7 minutes. Remove with a slotted spoon. Drain all but 1 tablespoon bacon fat. Add chopped onion and sauté 3-4 minutes until soft and translucent. Cool slightly.
  5. In a large bowl, whisk together eggs, heavy cream, and whole milk until smooth and slightly frothy. Whisk in salt, pepper, and nutmeg if using.
  6. Scatter cooked bacon and onions evenly over the bottom of the crust. Sprinkle shredded Gruyère cheese over top. Slowly pour the egg mixture over, letting it settle. Garnish with chives or parsley if desired.
  7. Reduce oven to 350°F (180°C). Bake for 30-35 minutes, until the center is just set but still has a slight jiggle. If crust edges brown too quickly, tent with foil.
  8. Cool on a rack for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

For gluten-free, use a gluten-free pie crust. For vegetarian, substitute bacon with sautéed mushrooms, leeks, or sun-dried tomatoes. Dairy-free options include coconut cream, plant-based milk, and vegan cheese. Blind baking the crust prevents sogginess. Whisk eggs and dairy until frothy for the fluffiest texture. Let quiche cool before slicing for neat pieces. Store leftovers in the fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: quiche lorraine, brunch, Easter, bacon quiche, French quiche, easy quiche, make-ahead brunch, savory pie, Gruyère, creamy quiche

Find it online: https://prismtaste.com/quiche-lorraine-recipe-fluffy-easy-easter-brunch-idea/