Description
Classic Quiche Lorraine is a rich, buttery French dish featuring a savory custard filling with sautéed mushrooms and caramelized onions. Served with a flaky crust, it’s perfect for brunch, lunch, or dinner and can be enjoyed warm or at room temperature.
Ingredients
1 ¼ cups all-purpose flour
½ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cubed
3–4 tablespoons ice water
6 large eggs
1 ½ cups heavy cream (or half-and-half for a lighter option)
1 cup grated Gruyère cheese (or Swiss cheese)
1 cup mushrooms, sliced and sautéed
½ cup caramelized onions (optional but recommended)
Salt and freshly ground black pepper, to taste
A pinch of freshly grated nutmeg (optional)
Fresh herbs like chives or thyme (about 2 tablespoons), chopped
Instructions
- Prepare the crust: In a bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- Preheat oven and blind bake: Roll out the chilled dough to fit a 9-inch tart pan. Press it into the pan, trim the edges, and line with parchment paper. Fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and bake for an additional 5 minutes until the crust is lightly golden.
- Sauté mushrooms and caramelize onions: Heat a little oil in a pan over medium heat. Sauté the mushrooms until browned and tender, about 5–7 minutes. For the caramelized onions, cook thinly sliced onions slowly in a bit of oil or butter over low heat until golden and sweet, about 15–20 minutes.
- Prepare the filling: In a bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until smooth. Stir in the sautéed mushrooms, caramelized onions, fresh herbs, and grated Gruyère cheese.
- Assemble and bake: Spread the mushroom and onion mixture evenly in the baked crust. Pour the egg and cream mixture over the top. Bake for 35–40 minutes until the custard is set and the top is lightly golden. A knife inserted near the center should come out clean.
- Cool and serve: Allow the quiche to cool for at least 10 minutes before slicing for clean, neat pieces.
Notes
For a lighter version, use half-and-half or milk instead of heavy cream.
Feel free to customize with other veggies or cheeses like Emmental, spinach, or zucchini.
Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months.
If you want a gluten-free or lower-carb option, try making a crustless quiche.
- Prep Time: 35 minutes
- Cook Time: undefined
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (out of 8)
- Calories: 340
- Sugar: 3g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg
