This Quiche Lorraine is a rich and flavorful quiche recipe, made with bacon, sauteed onions, cheese and a creamy egg base. It's make ahead and freezer friendly!
– 1 ¼ cup all-purpose flour (163 grams) – 1 tsp sugar – ½ tsp salt – ½ cup cold unsalted butter, cubed (112 grams) – 3-4 tablespoons cold water – 4 slices thick cut bacon – ½ medium red onion finely diced – 1 cup shredded Gruyere cheese (Havarti, Mozzarella, White Cheddar also work) – 5 large eggs – ½ cup whole milk – ½ cup heavy cream – ¼ teaspoon salt – ⅛ teaspoon black pepper
--Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly — the butter should be in roughly pea-sized chunks. --Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary.
– Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
– Preheat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
--Place the pie crust in pie plate, press down and up the edges. Trim only the edges that are very long.
-- Fold the overhang under and pinch to form a very thick edge (see video for visual). Crimp as desired. -- Poke holes in crust. Blind bake.
-- Cook bacon. Remove bacon. Cook onion in bacon fat. Remove and add to pie crust. -- Add bacon and cheese.
– Whisk together eggs, milk, cream, salt and pepper. – Pour into crust. Bake at 350 degrees F, uncovered, for 30-40 minutes until crust is golden brown. Cover crust with foil and continue baking for 10-20 minutes. – Let cool for 10 minutes before slicing and serving.