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Pioneer Woman Quiche Lorraine - featured image

Pioneer Woman Quiche Lorraine Recipe Easy Homemade Flaky Crust and Tender Filling

  • Author: Nora Winslow
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x

Description

A cozy and elegant quiche with a buttery flaky crust and a rich, tender filling featuring smoky bacon and Swiss cheese. Perfect for brunch or a light dinner.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150g)
  • 8 tablespoons cold unsalted butter (115g), cut into small cubes
  • 3–4 tablespoons ice-cold water (45-60ml)
  • 6 slices bacon, cooked until crisp and chopped
  • 1 cup shredded Swiss cheese (100g)
  • 4 large eggs, room temperature
  • 1 1/4 cups half-and-half (300ml)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. In a large bowl, combine the flour and salt. Add the cold, cubed butter.
  2. Use a pastry cutter or fork to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter still visible.
  3. Slowly add ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough starts to come together. Do not overwork.
  4. Form the dough into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes (or overnight).
  5. While the dough chills, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into bite-sized pieces.
  6. Preheat the oven to 375°F (190°C).
  7. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently to fit. Trim excess dough and crimp edges.
  8. Line the crust with parchment paper and fill with pie weights or dried beans.
  9. Bake for 15 minutes to set the crust. Remove the weights and parchment, then bake for an additional 5 minutes until the crust is lightly golden.
  10. In a medium bowl, whisk together the eggs, half-and-half, salt, pepper, and a pinch of nutmeg.
  11. Stir in the chopped bacon and shredded Swiss cheese.
  12. Pour the filling into the pre-baked crust. Place the quiche on a baking sheet to catch any drips.
  13. Bake for 35-40 minutes, until the filling is set but still slightly jiggly in the center. A knife inserted should come out clean.
  14. Let the quiche cool for 10-15 minutes before slicing to allow the custard to finish setting.

Notes

Keep butter and water cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Blind bake the crust to prevent sogginess. Use room temperature eggs and dairy for a smooth custard. Let quiche rest before slicing for best texture. Sauté and drain any added vegetables to keep custard silky.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/6 of quic
  • Calories: 410
  • Sodium: 600
  • Fat: 30
  • Saturated Fat: 16
  • Carbohydrates: 22
  • Protein: 18

Keywords: quiche, quiche lorraine, bacon quiche, flaky crust, brunch recipe, Pioneer Woman, easy quiche, homemade crust

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Find it online: https://gentlerecipes.com/pioneer-woman-quiche-lorraine-recipe-easy-homemade-flaky-crust-and-tender-filling/