Chef Ed’s Classic Quiche Lorraine Recipe

Chef Ed’s Classic Quiche Lorraine (ham, spinach and cheese)

A French brunch icon, Quiche Lorraine blends smoky bacon, creamy custard, and buttery crust into a savory, indulgent dish. Perfect hot or cold, it’s a winner at any meal.

🥘 Ingredients

For the crust (or use pre-made pie shell):

1 ¼ cups all-purpose flour
½ tsp salt
½ cup cold unsalted butter, cubed
3–4 tbsp ice water

For the filling:

6 slices thick-cut bacon, chopped
1 small yellow onion, finely diced
1 ¼ cups shredded Gruyère cheese
1/2 cup raw spinach
4 large eggs
1 ¼ cups heavy cream
¼ tsp ground nutmeg
½ tsp salt
¼ tsp freshly ground black pepper

🔧 Prep Time: 25 minutes

🔥 Cook Time: 45 minutes

💧 Soak Time: None

⏱️ Total Time: 1 hour 10 minutes

🍽️ Servings: 6

👨‍🍳 Instructions

1. Make the crust (skip if using pre-made):
In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in ice water gradually until dough holds together. Flatten into a disc, wrap in plastic, and chill for 30 minutes.

2. Blind bake the crust:
Roll dough and press into a 9-inch tart pan or pie dish. Prick the base with a fork. Line with parchment and fill with pie weights or beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5 more minutes until lightly golden. Let cool slightly.

3. Cook the bacon and onion:
In a skillet over medium heat, cook chopped bacon until crisp. Transfer to a paper towel. In the same skillet, sauté diced onion in a bit of the bacon fat until soft, about 5 minutes.

4. Assemble the quiche:
Spread bacon, onion, and shredded Gruyère evenly in the crust. In a bowl, whisk eggs, cream, nutmeg, salt, and pepper. Pour over the filling.