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Chef John's Quiche Lorraine
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
115 minutes
Indulge in Chef John's quiche Lorraine - a decadent dish ideal for brunch or a cozy weeknight meal, bursting with cheesy goodness and silky custard.
Ingredients:
  • 1 9-inch unbaked pie crust (see footnote for recipe link)
  • 8 slices bacon, cut into 1 inch pieces
  • 0.5 cup chopped leeks (white and pale green parts only)
  • 0.5 cup chopped onion
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or more to taste
  • 3 large eggs
  • 1 cup heavy cream
  • 0.75 cup milk
  • 1 teaspoon chopped fresh thyme
  • 6 ounces shredded Gruyere cheese
Instructions:
  • Fit a (9-inch) deep-dish pie plate with rolled pie dough, press gently, and refrigerate for at least 20 minutes before baking.
  • Preheat the oven to a piping hot 425 degrees F (220 degrees C).
  • Place a chilled pie crust in a preheated oven lined with foil and fill halfway with dried beans, rice, or baking weights. Bake for 7 minutes. Remove the foil and weights and bake until golden brown, about 5 minutes more.
  • While the pie crust bakes, crisp bacon in a skillet over medium heat for 8 to 10 minutes until browned. Remove to drain. Reserve 1 to 2 teaspoons of bacon drippings in the skillet. Sauté leeks, onion, salt, pepper, and cayenne pepper until golden and tender, about 5 to 7 minutes. Set aside.
  • Take out the pie crust from the oven and lower the oven temperature to 325 degrees F (165 degrees C).
  • In a spacious bowl, combine eggs, egg yolks, cream, and milk. Mix in thyme until well blended.
  • Spread 2/3 of the leek mixture evenly on the baked crust. Layer with 1/3 of the cooked bacon and 2/3 of the Gruyère cheese. Gently pour in the egg mixture, then top with the remaining leek mixture, bacon, and Gruyère.
  • Bake in the preheated oven for 40-45 minutes until golden brown, firm, and set in the center. Let it cool slightly before serving.

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