Quiche Lorraine is a traditional French savory tart from the Lorraine region, made with a buttery, flaky pastry crust, filled with a rich egg custard, smoky bacon, and Gruyère cheese. This homemade version of the pastry crust makes the dish extra special, with a melt-in-your-mouth texture.
Perfect for brunch or a light dinner, this quiche can be served warm or at room temperature with a side salad for a well-rounded meal.
Combine flour and salt in a bowl. Add cold butter and rub it into the flour until the mixture resembles coarse crumbs.
Stir in the egg yolk and add cold water, 1 tablespoon at a time, until the dough comes together.
Wrap the dough in plastic wrap and chill for 30 minutes.
Roll out the dough and fit it into a tart pan. Prick the base with a fork and bake at 190°C (375°F) for 15 minutes with pie weights. Remove weights and bake for another 5–7 minutes until golden. Let cool.
In a skillet, cook the bacon until crispy. Remove and set aside on paper towels.
Optional: Sauté the onion in the bacon fat until golden.
Whisk together the eggs, cream, milk, salt, pepper, and nutmeg in a bowl.
Scatter the cooked bacon (and onions) evenly in the cooled pastry shell. Top with grated Gruyère cheese.
Pour the egg mixture over the top and bake at 190°C (375°F) for 30–35 minutes, or until the quiche is set and lightly golden.