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Quiche · Lorraine

Quiche Lorraine with Bacon and Gruyère

8

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for shallot

    Instead of shallots

    • Yellow or red onion: The same amount, chopped fine. Sharper and less delicate.
    • Green onion whites: The same amount. Milder and fresher.

    More for shallots

  • Swaps for whole milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for heavy cream

    Instead of heavy cream

    • Half-and-half: The same amount. Thinner and less rich.
    • Milk + melted butter: ¾ cup whole milk + ¼ cup melted butter for each cup. Close in richness for cooking and baking, but it won't whip.
    • Full-fat coconut milk: The same amount. Rich and silky with a coconut taste.

    All 4 swaps for heavy cream

    Cooking for an allergy? Check every label.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for ground nutmeg

    Instead of nutmeg

    • Ground mace: A little less. Made from the same fruit; slightly sharper.
    • Pumpkin pie spice or allspice: The same amount. Warmer and more cinnamon-forward.

    More for nutmeg

Step 1 of 10

Heat the oven to 400°F. Fit the crust into a 9-inch pie dish, fold the edge under and
crimp (how to crimp) Crimp Press the edge of a pie crust or pastry into a pattern that seals it and looks finished. 1. Trim the dough to about a 1 inch overhang and fold it under so it sits on the rim.2. For a fork crimp, press the tines into the edge all the way around.3. For a fluted edge, push the dough between the thumb and finger of one hand with a finger of the other.4. Chill the crust for 20 minutes so the edge holds its shape in the oven. Done when: The edge is sealed all the way around and stands up a little above the rim. How to crimp a pie crust: mistakes to avoid
it, then refrigerate.

400°F

Step 2 of 10

Prick the bottom of the crust all over with a fork,
line (how to line a pan) Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid
it with parchment and fill it with
pie weights (how to blind bake) Blind bake Bake a pie crust empty, weighted down, before it gets its filling, so it stays crisp. 1. Chill the shaped crust for at least 30 minutes.2. Prick the bottom with a fork.3. Line it with parchment or foil and fill to the top with pie weights or dried beans.4. Bake until the edges are set and pale gold, then lift out the weights.5. Bake a few minutes more until the bottom looks dry. Done when: The bottom is dry and lightly golden with no shiny raw spots. Safety: Weights and beans come out of the oven very hot: lift the paper by its corners and let them cool on a plate.How to blind bake a pie crust: mistakes to avoid
or dried beans. Bake until the edges look set.

400°F

Step 3 of 10

Lift out the parchment and weights and bake until the bottom looks dry and pale golden.

400°F

Step 4 of 10

Lower the oven to 350°F and set the pie dish on a sheet pan.

350°F

Step 5 of 10

Cook the bacon in a skillet over medium heat, stirring now and then, until crisp. Lift it onto a paper towel and pour off all but 1 tablespoon of the fat.

Step 6 of 10

Cook the shallot in the bacon fat over medium heat until soft.

Step 7 of 10

Whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
the eggs, milk, cream, salt, pepper and nutmeg in a bowl until no streaks of white remain.

Step 8 of 10

Scatter the bacon, shallot and cheese over the crust, then slowly pour in the custard.

Step 9 of 10

Bake until the edges are set, the center jiggles only a little and a thermometer in the center reads 160°F (71°C).

350°F

Step 10 of 10

Let the quiche
rest (how to rest) Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid
on a cooling rack before slicing so the custard firms up.

All done

Enjoy!

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Ingredients

  • Swaps for shallot

    Instead of shallots

    • Yellow or red onion: The same amount, chopped fine. Sharper and less delicate.
    • Green onion whites: The same amount. Milder and fresher.

    More for shallots

  • Swaps for whole milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for heavy cream

    Instead of heavy cream

    • Half-and-half: The same amount. Thinner and less rich.
    • Milk + melted butter: ¾ cup whole milk + ¼ cup melted butter for each cup. Close in richness for cooking and baking, but it won't whip.
    • Full-fat coconut milk: The same amount. Rich and silky with a coconut taste.

    All 4 swaps for heavy cream

    Cooking for an allergy? Check every label.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for ground nutmeg

    Instead of nutmeg

    • Ground mace: A little less. Made from the same fruit; slightly sharper.
    • Pumpkin pie spice or allspice: The same amount. Warmer and more cinnamon-forward.

    More for nutmeg