Chef's Tip
Blind baking the crust (pre-baking without filling) ensures a crisp bottom that won't get soggy from the custard. For best results, chill the crust before blind baking and use pie weights or dried beans to prevent the dough from puffing up.
Instructions
- Make the pastry: In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse meal with some pea-sized pieces.
- Drizzle in ice water, 1 tablespoon at a time, pulsing until dough just begins to hold together when pinched.
- Form dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Roll dough on a floured surface into a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom. Press into bottom and sides, trim excess. Refrigerate 30 minutes.
- Preheat oven to 375°F (190°C). Line chilled tart shell with parchment paper and fill with pie weights or dried beans.
- Blind bake for 20 minutes, then remove weights and parchment. Return to oven for 5-10 minutes until light golden. Reduce oven to 350°F (175°C).
- Meanwhile, cook bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, reserving 1 tablespoon fat.
- In the same skillet with reserved fat, sauté shallot until soft, about 2 minutes.
- In a bowl, whisk eggs, cream, milk, nutmeg, and pepper until combined.
- Scatter bacon, shallots, and 2/3 of the cheese over the bottom of the partially baked tart shell.
- Pour egg mixture over the filling, then sprinkle with remaining cheese and thyme if using.
- Bake until custard is just set but still slightly wobbly in center, 25-30 minutes. Let cool slightly on a wire rack.
- For the salad: Whisk together Dijon mustard and red wine vinegar. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
- Toss mixed greens with vinaigrette just before serving.
Plating
Serve the quiche warm or at room temperature, cut into wedges. Accompany each slice with a small portion of lightly dressed mixed greens on the side of the plate. If desired, garnish the quiche with a sprinkle of fresh thyme leaves.
Storage & Reheating
Quiche can be refrigerated for up to 3 days. Reheat in a 325°F (165°C) oven until warmed through, about 15 minutes. Alternatively, serve at room temperature. The dressed salad should be prepared just before serving and cannot be stored.
About This Recipe
This Quiche Lorraine recipe is inspired by the version once served at The Hungry I in Boston's Beacon Hill neighborhood. The combination of a buttery crust with savory custard filling, enriched with crispy bacon and nutty Gruyère cheese, showcases the simple elegance of traditional French cuisine, adapted for the home kitchen.