3-2-1 Pie Dough and Quiche Lorraine

It’s been a while since I’ve made quiche. I felt inspired and figured I’d take my culinary school knowledge to work.

I’ve made this pie dough in the past (posted here and here) and it still is one of my favorite recipes from Michael Ruhlman’s book, Ratio.

Pie Dough

The first step for the quiche was of course to make the pie dough. Scaled down for one tart pan (or pie pan) it is:

  • 6 oz flour
  • 4 oz butter (1 stick) cut into chunks
  • 2 to 3 oz of water
  • 1/4 teaspoon of salt


  1. Combine the flour, and salt in a bowl or food processor.
  2. Break the cold butter into the flour and salt either by rubbing it in or by pulsing in the food processor
  3. Slowly add water until the dough just comes together.
    *Note: It may be sandy or brittle. When resting in later steps, the water will be absorbed by the flour.
  4. Bring the dough together into the shape of a disk, wrap in plastic and chill for at least 30 minutes in the refrigerator.
  5. Roll out the dough into a disc that is slightly bigger than the tart pan or pie pan you’ve chosen. Wrap in plastic and chill again for 30 minutes.
  6. Place the dough into the tart pan or pie pan you’ve chosen. Ensure that the dough is pressed into the edges. You can use your fingers for this.
  7. Trim any excess dough
    1. If using a pie pan, trim the excess dough from the edges with a knife. Leave a little extra if you’ll be pinching the edge to make it more decorative
    2. If using a tart pan, you can easily trim the excess by rolling over it with a rolling pin. The tart pan will cut the dough and you can peel off the excess.
  8. Chill your tart pan or pie pan with dough
  9. Pre-heat your oven to 375 degrees
  10. Cover the pie dough with parchment paper and dried beans or pie weights and blind bake for 20 to 25 minutes. It’s ready when the sides take on some color and dry.

Quiche Filling

  • 4 eggs
  • 8 oz heavy cream
  • 4 oz cheddar cheese, shredded
    * while not traditional, it’s what I had!
  • pinch of salt
  • white pepper to taste
  • bacon
  1. Crack eggs into a bowl
  2. Add the heavy cream and cheese
  3. Add salt and pepper and whisk
  4. Break/crumble bacon or the addition of your choice into the liquid

Finishing it all up

  1. When the pie crust is ready from blind baking, take it out of the oven, remove the parchment paper and immediately pour the liquid into it. The liquid will create a seal as it hardens preventing any leaks.

    Quiche Lorraine After Blink Baking
    After Blink Baking
  2. Make sure the cheese and bacon are easily distributed
  3. Bake for 40 to 45 minutes until the center is just set
  4. Serve warm or at room temperature and enjoy!
Right out of the oven
Right out of the oven, Rising Life a Soufflé
Quiche Lorraine hot and cooling
Hot and cooling
Quiche Lorraine cooled off
Cooled off
A tasty little slice of Quiche Lorraine
A tasty little slice


  • For the pie dough, everything should be cold. Use ice water if you can.
  • Non-iodized salt is best for baking. It will distribute more evenly throughout
  • Chill your pie dough after working it each time. Chilling relaxes the gluten preventing a chewy crust. It should be chilled at least 3o minutes each time.
  • Think about the end product. For the filling I chose white pepper so as not to overpower the other flavors and so I wouldn’t have black specs in my quiche
  • Place the quiche tart pan or pie pan on a sheet pan. It will make the process of putting the tart into the oven and pulling it out much easier and safer.
  • Be careful and don’t place the quiche too close to the heating element if you’re using an electric stove. You might get more browning on the top than you intended.

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