Classic Deep-Dish Quiche Lorraine

This luxurious deep-dish Quiche Lorraine represents the pinnacle of French culinary tradition, featuring a buttery, flaky crust filled with a silky custard, crispy bacon, caramelized onions, and melted Gruyère cheese. Standing an impressive two inches tall, this deep-dish version elevates the classic recipe into a show-stopping dish perfect for brunches, special occasions, or an elegant dinner.

Ingredients

For the Pastry Dough:

  • Unbleached all-purpose flour: 1¾ cups (8¾ ounces/248g)
  • Table salt: ½ teaspoon
  • Unsalted butter: 12 tablespoons (170g), cold, cut into ½-inch cubes and frozen 10 minutes
  • Sour cream: 3 tablespoons (45g)
  • Ice water: ¼ – ⅓ cup (60-80ml)
  • Large egg white: 1, lightly beaten

For the Custard Filling:

  • Bacon: 8 ounces (227g), preferably thick-cut, cut crosswise into ¼-inch pieces
  • Medium onions: 2 (about 2 cups when chopped)
  • Cornstarch: 1½ tablespoons
  • Whole milk: 1½ cups (360ml)
  • Large eggs: 8
  • Heavy cream: 1½ cups (360ml)
  • Gruyère cheese: 8 ounces (227g), grated
  • Salt and pepper to taste
  • Pinch of nutmeg and cayenne (optional)

Step-by-Step Instructions

Prepare the Pastry Dough

  1. Process flour and salt in food processor for 3 seconds
  2. Add frozen butter; pulse about ten 1-second pulses until butter is pea-sized
  3. Combine sour cream and ¼ cup ice water
  4. Add sour cream mixture in two batches, pulsing briefly
  5. Test dough consistency; add more water if needed
  6. Form into 6-inch disk, wrap, and refrigerate 1-2 hours

Prepare the Pan and Crust

  1. Create foil sling with two 16-inch lengths
  2. Spray foil with nonstick cooking spray
  3. Roll dough to 15-inch circle
  4. Transfer to 9-inch cake pan
  5. Trim and patch as needed
  6. Refrigerate 30 minutes, then freeze 20 minutes

Blind Bake the Crust

  1. Preheat oven to 375°F (190°C)
  2. Line crust with parchment and fill with weights
  3. Bake 30-40 minutes until edges brown
  4. Remove weights and bake 15-20 minutes more
  5. Brush with egg white
  6. Reduce oven to 350°F (175°C)

Prepare the Filling

  1. Cook bacon until crisp (8-12 minutes)
  2. Cook onions in 2 tablespoons bacon fat until browned
  3. Whisk cornstarch with milk
  4. Add remaining custard ingredients
  5. Layer onions, bacon, and cheese in crust
  6. Pour custard mixture over top

Final Baking

  1. Bake at 350°F (175°C) for 1¼ to 1½ hours
  2. Check doneness with toothpick and thermometer (170°F/77°C)
  3. Cool for 2 hours before serving

Nutritional Information

Per Serving (8 servings):

  • Calories: 680
  • Protein: 25g
  • Carbohydrates: 32g
  • Fat: 52g
  • Fiber: 2g
  • Sodium: 780mg

Timing

  • Prep Time: 1 hour
  • Chill Time: 2 hours
  • Bake Time: 2 hours
  • Total Time: 5 hours
  • Servings: 8

Pro Tips and Tricks

  • Freeze butter pieces for optimal crust flakiness
  • Use a metal cake pan for better heat conductivity
  • Don’t skip the cornstarch – it prevents custard from curdling
  • Layer fillings before adding custard to ensure even distribution
  • Test doneness with both visual cues and temperature
  • Let cool completely for clean slices

Variations and Substitutions

  • Replace Gruyère with Swiss or Emmental cheese
  • Add sautéed mushrooms or spinach
  • Use pancetta or ham instead of bacon
  • Make it vegetarian by omitting meat and adding roasted vegetables
  • Substitute half-and-half for heavy cream (texture will be less rich)
  • Use gluten-free flour blend for the crust

Common FAQs

Can I make this quiche ahead of time?

Yes, it can be refrigerated for up to 3 days and reheated at 325°F (165°C) for 20 minutes.

Why is my quiche crust soggy?

Ensure proper blind baking and seal with egg white. The cornstarch in the filling also helps prevent a soggy bottom.

Can I freeze this quiche?

Yes, baked quiche freezes well for up to 2 months. Thaw overnight in refrigerator before reheating.

What’s the secret to a creamy custard?

The combination of whole milk, heavy cream, and cornstarch ensures a silky, stable custard.

Storage and Make-Ahead Tips

  • Store baked quiche in refrigerator for up to 3 days
  • Wrap tightly in foil and freeze for up to 2 months
  • Pastry dough can be made 24 hours ahead
  • Reheat whole quiche at 325°F (165°C) for 20 minutes
  • Reheat individual slices at 375°F (190°C) for 10 minutes
  • Let cool completely before wrapping for storage
  • For best results, bring to room temperature before reheating