French · Breakfast & brunch

Quiche Lorraine

Name: Quiche Lorraine
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 3 h 5 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon kosher salt, divided; 8 tablespoons cold unsalted butter, cubed; 3 to 4 tablespoons ice water; 8 ounces thick-cut bacon, diced; 4 large eggs; 1 1/4 cups heavy cream; 1/4 teaspoon black pepper; Pinch of freshly grated nutmeg

Crisp pâte brisée filled with smoky bacon and a softly set cream-and-egg custard.

About 3 hr 5 minTotal

About 1 hr 35 minActive

$$Cost

AdvancedDifficulty

Makes 8 slices

Equipment

Chop by hand and stop at a coarse texture; keep all flavorful pan juices.
Best durable full-size pick
Cuisinart Custom 14-Cup Food Processor · DFP-14BCNY
View at Amazon
Another workable path: Chop by hand and stop at a coarse texture; keep all flavorful pan juices.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched bowl capacity and pulse control to the recipe, then checked exact model identity, included blades, motor specifications, warranty, cleanup, and storage burden. Kwilt has not cooked with this processor.
Cuisinart Custom 14-Cup Food Processor · DFP-14BCNY: The large work bowl and straightforward pulse control handle salsa and other household prep without forcing food into a small chopper in repeated batches. Trade-off: It is heavy, expensive, and needs meaningful cabinet or counter space; the fixed slicing disc is less flexible than newer systems.
Another workable path: Chop the ingredients by hand with a chef’s knife, keeping the pan juices and stopping at the recipe’s intended coarse texture.
Sources
Cuisinart DFP-14BCNY specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 slices

1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt, divided
8 tablespoons cold unsalted butter, cubed
3 to 4 tablespoons ice water
8 ounces thick-cut bacon, diced
4 large eggs
1 1/4 cups heavy cream
1/4 teaspoon black pepper
Pinch of freshly grated nutmeg

Instructions

with half the salt and cold butter until pea-size pieces remain. Add ice water just until dough holds, flatten into a disk, and chill 1 hour.
Roll dough to fit a 9-inch tart pan, dock, line with parchment and weights, and chill 20 minutes. Bake at 375°F for 18 minutes; remove weights and bake 7 minutes more until dry.
Cook bacon until rendered and crisp; drain thoroughly. Scatter over the warm crust.
Whisk eggs, cream, remaining salt, pepper, and nutmeg without incorporating excessive air. Pour over bacon.
Bake at 325°F until edges are set and the center still trembles slightly, 30 to 35 minutes. Rest at least 20 minutes before slicing.