Quiche Lorraine

Emeril lagasse

Quiche Lorraine

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  • Prep Time


  • Total Time


  • Servings



  • Pie Crust:

  • cups all-purpose flour

  • 2

    tsp salt, divided

  • 1

    stick cold unsalted butter, cut into pieces, plus 1 Tbsp

  • 3 to 4

    Tbsp ice water

  • 1

    egg white

  • Filling:

  • 6

    ounces ham or lean bacon, diced

  • 2

    lg. onions, thinly sliced

  • 1

    tsp chopped fresh thyme

  • ½

    cup grated Gruyere cheese

  • 3


  • cups heavy whipping cream

  • ¼

    tsp freshly ground pepper

  • tsp freshly grated nutmeg


Pie Crust: In bowl or food processor combine the flour, 1 tsp salt, and 1 stick of butter and process until mixture resembles coarse crumbs. Then add water until the dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Cover with plastic wrap and refrigerate overnight or at least an hour. Remove pie crust from refrigerator and preheat oven to 400 degrees. Roll out the pie crust on a lightly floured surface to fit a 9 or 10-inch pie pan. Place the dough in the pie pan and crimp the edges. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove the foil and pie weights and return to oven for 3 to 5 minutes. Remove form the oven and brush the surface of pie crust with a light coating of egg white and allow to cool. Filling: In a sauce pan melt the remaining tbsp. of butter over medium-high heat. Add ham or bacon, and cook until browned. Using a slotted spoon, remove the ham from the pan and drain briefly on paper towels, them scatter ham over bottom of the pie crust. To the fat remaining in the pan, add the sliced onions, thyme and cook, stirring occasionally, until onions are soft and lightly caramelized, about 6 minutes. Scatter the onions over the bacon/ham mixture and top with grated cheese. In a large bowl whisk together the eggs, heavy cream, remaining 1 tsp salt, pepper, and nutmeg. Pour the egg mixture over the ham/bacon, onions and cheese in the pie shell, adding just enough egg mixture to come within 1/4-inch of the top of the shell. Bake on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool before serving.


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