Quiche Lorraine
A quiche Lorraine is a lesson in the power of simplicity and the importance of texture in great food. Restrained yet exuberantly luxe at the same time, (how do the French do it?) you can't beat this classic quiche.
Servings: 8 servings
Equipment
- 9 inch deep dish pie plate
Ingredients
crust
- 1 1/2 cups all purpose flour
- 10 Tbsp cold unsalted butter, cut into pieces
- 1 tsp salt
- 1/4 cup plus 1 Tbsp cold water
filling
- 6 slices bacon, cooked until crisp
- 1 shallot, peeled and minced
- 1 cup heavy cream
- 1 cup whole milk
- 4 large eggs, lightly beaten
- 1 1/4 cup shredded Gruyere cheese
- 1/4 cup shredded Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1/4 tsp fresh grated nutmeg
Instructions
to make the crust
- Preheat oven to 400F
- Add the flour, butter, and salt to the bowl of a food processor and pulse until there are no large chunks of butter remaining (small pieces are fine)
- Slowly add the cold water, continuing to pulse, until the dough comes together.
- On a lightly floured surface, roll the dough out into a circle large enough to fit into your pie plate with a little bit hanging over the sides. Gently place the dough into your pie plate.
- Trim off any excess dough, and pinch the top all the way around.
- Place a piece of parchment paper at the bottom of the pie plate, over the pie crust, and fill with dried beans, rice, or pie weights. Blind bake for 10 minutes, and set the crust aside while you prepare the quiche filling. Remove the beans or pie weights.
to make the filling
- Turn down the oven to 375F
- Blend together the cream, milk, and eggs. Whisk gently, you're not looking to beat in air. Season with salt, pepper, and nutmeg. Set aside.
- Crumble the bacon and scatter it over the bottom of the blind baked crust, along with the shallots.
- Combine the two cheeses and sprinkle evenly over the bacon and shallots.
- Set the pie plate on a baking sheet and pour the custard mixture into the crust. You will likley fill your crust completely. Don't overflow your crust, but fill it to the top.
- Carefully slide your baking sheet into the oven and bake for about 50 minutes. The quiche will be golden on top, and set around the sides. It may still wobble a bit in the center, that's ok. Note: this timing is assuming your oven is accurate and you used a deep dish 9 inch pie plate. Any variations will alter the baking time.
- Let the quiche cool down before slicing. This will allow the filling to set up.
Notes
- Expect the texture of this quiche to be silky like a loose custard, especially in the center. It will be softer than typical American quiches.
- Don't let the homemade crust scare you away from this recipe. By all means use a readymade refrigerated or frozen crust for convenience.
- You can substitute half and half for the milk and cream mixture.
- To make the quiche ahead, bake and let cool completely. Then wrap in plastic and refrigerated until needed. It will last a couple of days.
- To freeze the quiche, bake and let cool completely. Wrap in plastic, and then in foil. It's best when eaten within a couple of months.
- To thaw and reheat: put the quiche in the refrigerator overnight. To re-warm, put in a low 325F oven until heated through. This might take 30 minutes or so.
Nutrition
Calories: 538 kcal · Carbohydrates: 21 g · Protein: 17 g · Fat: 43 g · Saturated Fat: 24 g · Trans Fat: 1 g · Cholesterol: 211 mg · Sodium: 725 mg · Potassium: 192 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 1289 IU · Vitamin C: 1 mg · Calcium: 321 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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