Joe Roshkovsky
Quiche Lorraine: A Classic French Delight That’s Perfect for Any Time of Day
Quiche Lorraine is a savory pie originating from the Lorraine region of France. It’s known for its rich, creamy custard filling, crispy pastry crust, and delectable combination of bacon and cheese. This versatile dish makes a delightful breakfast, brunch, lunch, or dinner option, and can be served either hot or cold.
Ingredients:
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup unsalted butter, chilled and cut into small cubes
– 3-4 tablespoons ice water
For the filling:
– 6-8 slices of bacon, chopped
– 1 cup grated Gruyère cheese
– 4 large eggs
– 1 1/2 cups heavy cream
– Salt and pepper, to taste
– Pinch of ground nutmeg
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Prepare the crust: In a large mixing bowl, whisk together the flour, salt, and sugar. Add the chilled butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a circle that’s about 1/8 inch thick and large enough to fit a 9-inch tart pan. Gently transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough and prick the bottom with a fork.
4. Blind bake the crust: Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and parchment paper and bake for an additional 5-10 minutes, or until the crust is lightly golden. Remove from the oven and let cool slightly.
5. Prepare the filling: In a large skillet, cook the chopped bacon over medium heat until it’s crispy. Remove the bacon with a slotted spoon and drain on paper towels. Sprinkle the grated Gruyère cheese and cooked bacon evenly over the partially baked crust.
6. Make the custard: In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and ground nutmeg. Pour the custard mixture over the cheese and bacon in the crust, ensuring an even distribution.
7. Bake the quiche: Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown. Allow the quiche to cool for a few minutes before slicing and serving.
Enjoy your homemade Quiche Lorraine, a timeless dish that’s bursting with rich flavors and a satisfying texture!
