Quiche Lorraine

JoyOuceKitchen
Quiche Lorraine

No matter the season, the classic quiche is always a hit! The crispy crust is filled with delicious savory egg custard. The bacon, caramelized onion, and Gruyere cheese topping takes the quiche to the next level!

Ingredients

Crust

  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 tsp salt
  • 1 stick cold unsalted butter, cut into small cubes
  • 3 tbsp ice water

Filling

  • 1 tbsp unsalted butter
  • kosher salt
  • 1 sweet onion, thinly sliced
  • 4 slices thick-cut bacon, cut into 1/2-inch strips
  • 3 large eggs
  • 1 1/2 cups heavy cream
  • 1 cup shredded Gruyere cheese (about 4 oz)
  • ¼ tsp nutmeg
  • pinch of cayenne pepper
  • chopped chives, for garnish

    Practice

    Make the Crust:
    step 1

    Place flour, butter, salt in a food processor and pulse 10 times or until fine crumbs form.

    step 2

    Add 3 tablespoons of ice water and pulse until it forms a dough ball.

    step 3

    Shape the dough into a disc, wrap in cling wrap and refrigerate for at least 1 hour or overnight.

    step 4

    Preheat oven to 390°F.

    step 5

    Unwrap the dough on a floured work surface. Sprinkle top with flour, then roll out into an 11-inch round.

    step 6

    Transfer the pastry to a 9-inch quiche pan or pie dish and press the pastry into the edges of the quiche pan. Patch the edges if needed. Then prick the bottom of the pastry all over with a fork and refrigerate for 20-30 mins until firm.

    step 7

    Place a piece of parchment paper over the pastry, then fill with dried beans or lots of rice to weigh it down. Blind baking on a baking sheet for 20-25 mins until light golden brown around the edges. Remove parchment and dried beans, then continue to bake for 20-25 mins, until golden brown in the center. Transfer to a rack to cool.

    Make the Filling(you can make the filling at the same time as you make the crust):
    step 1

    Put the butter, onion, and a pinch of salt in a saucepan over low heat for 20-25 mins, stirring occasionally, until the onion is soft and golden brown. Transfer to a plate lined with paper towels.

    step 2

    Place the bacon in a small nonstick skillet and cook over medium heat for 7-10 mins, stirring occasionally, until golden brown and crisp. Transfer to a plate lined with paper towels.

    step 3

    Spread the Gruyere and onion bacon mixture in the cooled pie crust. Place eggs, heavy cream, nutmeg, cayenne pepper, and 3/4 teaspoon salt in a large bowl and whisk until combined. Pour into pie crust.

    step 4

    Bake for 40 to 45 mins until the quiche is just set and light golden brown.

    step 5

    Let it cool, spread chives then serving.

    Note:

    1. Add ice water when making the crust to prevent the butter from melting.

    2. Extra refrigeration (optional). Before baking, put the rolled dough in the refrigerator again for about 15 mins to ensure a crispy crust after baking.

    3.Blind Bake - Fill with pie weights and bake, the weight of the filling prevents the bottom of the pastry from expanding and shrinking as it bakes.

    4.To prevent overcooking or to achieve the desired internal temperature of the quiche, it is recommended to measure with an instant read thermometer.

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