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
- Process flour and salt in food processor for 3 seconds
- Add frozen butter; pulse about ten 1-second pulses until butter is pea-sized
- Combine sour cream and ¼ cup ice water
- Add sour cream mixture in two batches, pulsing briefly
- Test dough consistency; add more water if needed
- Form into 6-inch disk, wrap, and refrigerate 1-2 hours
Prepare the Pan and Crust
- Create foil sling with two 16-inch lengths
- Spray foil with nonstick cooking spray
- Roll dough to 15-inch circle
- Transfer to 9-inch cake pan
- Trim and patch as needed
- Refrigerate 30 minutes, then freeze 20 minutes
Blind Bake the Crust
- Preheat oven to 375°F (190°C)
- Line crust with parchment and fill with weights
- Bake 30-40 minutes until edges brown
- Remove weights and bake 15-20 minutes more
- Brush with egg white
- Reduce oven to 350°F (175°C)
Prepare the Filling
- Cook bacon until crisp (8-12 minutes)
- Cook onions in 2 tablespoons bacon fat until browned
- Whisk cornstarch with milk
- Add remaining custard ingredients
- Layer onions, bacon, and cheese in crust
- Pour custard mixture over top
Final Baking
- Bake at 350°F (175°C) for 1¼ to 1½ hours
- Check doneness with toothpick and thermometer (170°F/77°C)
- 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