classic quiche lorraine.

One of my favorite simple recipes is a classic Quiche Lorraine – a very simple list of ingredients is magically transformed into a delicious versatile dish that is perfect for breakfast, lunch, or even dinner!  A large slice of quiche with a side of rocket greens and a lovely vinaigrette makes a filling yet fairly healthy meal.  A quiche looks impressive and difficult, but it deceivingly easy.  There is no need for one to go out an purchase a supermarket quiche when you can make one at home in under an hour – and I guarantee, this recipe is better than any supermarket quiche I’ve ever had.
As with any recipe where the ingredients list is very small, buy the best quality ingredients you can afford.
Quiche Lorraine
You will need: a 9-inch fluted tart pan or 9-inch springform pan
Preheat oven to 350F
5T butter
1 t sugar
pinch of salt
1 1/2 C all-purpose flour
2 egg yolks
1-2 T cold water
one egg white
I put all the ingredients except for the water into my food processor, and pulse until ingredients look like sand.  Add cold water slowly (while continuing to pulse) until the dough forms larger chunks and you can then work the dough into a ball.  Cover in cling wrap and chill for at least 30 minutes.
After dough is chilled, remove from refrigerator and roll out to a large enough circle to press into your pan.  Coat with a wash of egg white to keep the crust from getting soggy with the filling.  Put crust into refrigerator to keep cold while you prepare the filling.
1/3 to 1/2 lb. lardons or bacon, cut into chunks
4 eggs + 2 yolks
1 1/2 C cream
salt & pepper
1/2 C grated Gruyere (optional)
Fry lardons until crispy, and drain on paper towels.  In a separate bowl, mix the eggs and cream together until well blended, season with salt and pepper.  Lay your crisp lardons into the prepared pastry crust, then pour egg mixture in.  If using cheese, sprinkle over the top before baking.  (Note: adding cheese means that it is not a traditional Quiche Lorraine, but it is still delicious!)  Bake at 350F for 40 minutes or until the crust begins to pull away from the sides of the pan and a skewer poked into the center of the quiche comes out clean.

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fiendishly fond of cooking, SoulCycle, Pilates, green smoothies, and Korean spas.

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