Quiche Lorraine: A Classic French Tart with Rich Bacon and Egg Custard
Quiche Lorraine is a delectable dish that hails from the Lorraine region of France. This savory tart combines crispy bacon, creamy custard made from eggs and cream, and a flaky pastry crust. It’s perfect for brunches, luncheons, or a light dinner and is sure to impress with its delightful balance of flavors and textures.
Ingredients:
For the Pastry:
– 1 1/4 cups all-purpose flour
– 1/4 teaspoon salt
– 7 tablespoons cold unsalted butter, cut into small pieces
– 3-4 tablespoons ice water
For the Filling:
– 6 slices of bacon
– 1 small onion, finely chopped
– 3 large eggs
– 1 1/2 cups half-and-half cream
– 1/4 teaspoon salt
– 1/4 teaspoon ground white pepper
– 1/4 teaspoon ground nutmeg
– 1 cup grated Gruyère cheese
Instructions:
1. Prepare the Pastry Crust:
1.1 In a large bowl, combine the flour and salt.
1.2 Add the cold butter pieces and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
1.3 Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix.
1.4 Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
2. Prepare the Filling:
2.1 Preheat your oven to 375°F (190°C).
2.2 In a skillet, cook the bacon over medium heat until it is crispy. Remove the bacon, drain on paper towels, and crumble once cooled.
2.3 In the same skillet, cook the chopped onion until it is soft and translucent. Remove from heat and set aside.
3. Assemble the Quiche:
3.1 On a lightly floured surface, roll out the chilled pastry dough to fit a 9-inch tart pan. Press the dough evenly into the pan and trim any excess.
3.2 Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake in the preheated oven for 15 minutes.
3.3 Remove the parchment paper and weights, and bake for another 5-7 minutes until the crust is light golden.
3.4 In a medium bowl, whisk together the eggs, half-and-half, salt, white pepper, and nutmeg until well combined.
3.5 Sprinkle the cooked onion, crumbled bacon, and grated Gruyère cheese evenly over the baked crust.
3.6 Pour the egg mixture over the fillings, ensuring everything is evenly distributed.
4. Bake and Serve:
4.1 Bake the quiche in the preheated oven for 30-35 minutes, or until the custard is set and the top is golden brown.
4.2 Allow the quiche to cool slightly before slicing and serving.
Enjoy your classic Quiche Lorraine, a dish that captures the essence of French cuisine with its rich and savory flavors.
The source of the article is from the blog anexartiti.gr