How-To Make Quiche Lorraine From Scratch

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gruyère cheese

🥗Healthier: Emmental cheese

💰Cheaper: cheddar cheese

Emmental offers a similar flavor profile at a lower cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is leaner, while smoked ham is often more affordable.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Start by making the quiche crust with all purpose flour and a little bit of salt.

Use a pastry cutter to cut in two types of fat: shortening and cubed unsalted butter until the mixture resembles sandy pebbles.

Add ice cold water, starting with 4 tablespoons, and mix until the dough starts to form. If necessary, add more water up to 6 tablespoons.

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes up to 24 hours.

Cook the bacon in a cold pan to render fat, then drain it onto a paper towel-lined plate.

Use about a tablespoon of the bacon fat to sauté chopped onion until translucent, then strain the onions onto the same paper towel-lined plate with the bacon.

In a mixing bowl, whisk together eggs, heavy cream, and whole milk to create the quiche filling.

Add the crumbled bacon, sautéed onions, grated swiss cheese, salt (about half a teaspoon), and black pepper to the egg mixture and stir to combine.

Flour the work surface and the top of the dough, then roll it out to about a quarter of an inch thick.

Transfer the rolled dough to a deep dish pie plate by rolling it around the rolling pin and unrolling it over the plate.

Trim the dough to about 1-2 inches from the edge of the pie plate using kitchen shears.

Tuck the dough under itself to create a smooth edge, then pinch the edges to form a decorative crust.

Prick the dough with a fork to prevent it from rising during pre-baking.

Pre-bake the crust before adding the filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens