Impossibly Creamy Deep Dish Quiche Lorraine with Flaky Crust
This Deep Dish Quiche Lorraine combines a buttery, flaky pâte brisée crust with a luxuriously creamy egg and cream custard, smoky bacon lardons, and nutty Gruyère cheese. It’s the ultimate French-inspired brunch or lunch centerpiece—tall, elegant, and packed with flavor in every bite. Perfect for holidays, weekend entertaining, or meal prep, this quiche is a restaurant-quality dish you can easily master at home.
Servings: 8 -10 servings
Calories: 654kcal
Equipment
Plastic wrap
Pie weights *note, you’ll need enough to fill the deep crust, so use two sets of weights or dried beans!
Aluminum foil
Ingredients
For the Pâte Brisée
- 2 cups (260g) all-purpose flour, plus more for dusting
- ½ tsp kosher salt
- ¾ cup (168g; 12 Tbsp) unsalted butter, very cold, cubed
- 5 Tbsp ice water
For the Custard Base
- 8 large eggs
- 3 cups (750ml) heavy cream
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ tsp ground nutmeg
For the filling
- 6 slices (175g) of high-quality bacon, cut into lardons (thin strips)
- 1¼-½ cups (125-150g) of Gruyere, Comte, or Emmental cheese, freshly shredded
For Serving
- Lightly dressed mixed greens salad
Instructions
- Make the pâte brisée. Combine 2 cups (260g) all-purpose flour, ¾ cup (168g) cold, cubed butter, and ½ tsp kosher salt in the bowl of a food processor fitted with blade attachment. Pulse until the butter is broken into small pea-size pieces, about 10x. Add 5 Tbsp ice water, then pulse until the mixture just holds together, about 15-20 short pulses. If needed, add 1 more tablespoon of water, then pulse again. Do not let the mixture form into a ball.
- Chill the dough. Turn the dough out onto a sheet of plastic wrap, then bring the dough together, forming into a disc, and wrap tightly. Refrigerate for at least 1 hour, or up to 2 days before using.
- Make the custard base. In a large bowl, whisk together 8 large eggs, 3 cups (750ml) heavy cream, 1 tsp kosher salt, ½ tsp black pepper, and ¼ tsp ground nutmeg. Set aside.
- Prepare the crust. Roll out the chilled dough on a lightly floured surface (roughly 14 inches round), then transfer to the quiche pan. Use your hands to gently press the dough into and up the sides of the mold, then use the rolling pin to help trim any excess dough off the top by pressing down over the edges. Use a fork to prick holes all along the bottom of the dough. Transfer to the fridge to chill for about 15 minutes after rolling out. Preheat the oven to 375°F (190°C).
- Blind bake the crust. Place the pan on a parchment-lined rimmed baking sheet, cover the dough with heavy duty aluminum foil, then fill with pie weights (or dried beans) right up to the top–this prevents the sides from shrinking. Bake for 40 minutes, then check on the progress. It will likely need an additional 30 minutes (so 1 hour 10 minutes total), but check every 15 minutes from here, or until the edges are golden brown and the center of the dough is dry. Allow to cool slightly, then carefully remove the foil and weights or beans.
- Meanwhile, make the filling. Heat a large skillet over medium to medium-high heat. When hot, add bacon lardons then cook, stirring occasionally, until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined bowl to drain excess grease.
- Assemble. Sprinkle the bacon and shredded cheese all over the pre-baked crust, reserving just a tiny bit of each, then pour the custard mixture on top. Sprinkle remaining cheese and bacon over the top.
- Bake the quiche. Transfer to the preheated oven, then bake for 45 minutes. Reduce the temperature to 325°F (163°C), cover the quiche loosely with foil, then bake for an additional 30 minutes, or until the quiche has puffed up and the center has only a slight jiggle. Cool slightly, then enjoy warm or at room temperature with a side salad.
Notes
- Nutrition facts assume 10 servings.
- Make-ahead: You can blind bake the crust and cook the bacon up to 2 days in advance, storing them separately in the fridge. The custard can be whisked together a day ahead. Assemble and bake when ready to serve.
- Storing leftovers: Wrap cooled slices tightly in foil or plastic wrap and refrigerate for up to 3 days.
- Reheating: Warm in a 325°F (163°C) oven for about 15 minutes, uncovered, to restore crispness.
- Freezing: Quiche freezes beautifully. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- This would be fantastic with caramelized onions or shallots. Feel free to use this as a base recipe and add to it as you like.
Nutrition
Serving: 1slice | Calories: 654kcal | Carbohydrates: 23g | Protein: 16g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 634mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1870IU | Vitamin C: 0.5mg | Calcium: 208mg | Iron: 2mg
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