Quiche Lorraine

Quiche Lorraine is a classic French dish that features a rich, creamy custard filled with bacon and cheese in a flaky pastry crust. Here’s recipe to make it at home:

Ingredients

For the Pastry Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 3-4 tablespoons ice water

For the Filling:

• 6 slices bacon, chopped
• 1 small onion, finely chopped
• 1 1/2 cups shredded Gruyère cheese (or Swiss cheese)
• 4 large eggs
• 1 1/2 cups heavy cream (or half-and-half)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg

Instructions

1. Prepare the Pastry Crust:

1. Mix Dry Ingredients: In a large bowl, combine the flour and salt.
2. Cut in Butter: Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add Water: Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Be careful not to overwork the dough.
4. Form Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

1. Preheat: Preheat your oven to 375°F (190°C).

3. Roll Out and Bake the Crust:

1. Roll Out Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it gently into the bottom and sides.
2. Trim and Crimp: Trim the excess dough, leaving about 1 inch overhang. Fold the overhang under and crimp the edges.
3. Blind Bake: Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment/foil. Bake for another 10 minutes, or until the crust is lightly golden. Remove from the oven and set aside.

4. Prepare the Filling:

1. Cook Bacon: In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels.
2. Cook Onion: In the same skillet, cook the chopped onion until soft and translucent. Remove from heat.

5. Assemble the Quiche:

1. Layer Cheese and Bacon: Sprinkle the shredded cheese evenly over the bottom of the pre-baked crust. Add the cooked bacon and onions on top of the cheese.
2. Make Custard: In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
3. Pour Custard: Pour the custard mixture over the bacon, onions, and cheese in the crust.

6. Bake the Quiche:

1. Bake: 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. A knife inserted into the center should come out clean.
2. Cool: Allow the quiche to cool for at least 10 minutes before slicing and serving.

Tips:

• Make Ahead: You can prepare the dough and filling ingredients ahead of time. Assemble and bake the quiche just before serving.
• Variations: Feel free to add other ingredients like sautéed spinach, mushrooms, or different cheeses to customize your quiche.
• Serving: Quiche Lorraine can be served warm, at room temperature, or cold, making it a versatile dish for breakfast, brunch, or dinner.

Enjoy your homemade Quiche Lorraine!