Appetizers•Dinner•Lunch

La Quiche

April 6, 2020 by karine Recipe rating:
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As a teenager living in Paris, I loved quiche. My grandmother would always buy me a slice of quiche from the bakery near our apartment-my favorite was the bacon and leek quiche. I never really made quiche till I was in my 20’s living in NYC. 

The wonderful thing about quiche is you really can make it your own by changing up the ingredients, as long as you stick to the main base ingredients- which is the dough, eggs and cream.  After that, you can change it up! Change the type of cheese, add a bunch of veggies, play around with different proteins. Quiche is such a satisfying meal, as well as a great party food. You can make mini bite size quiches for a party or make a big square pan of it and cut it like brownies for your spread. 

And the best thing about it, is that it freezes well and it’s easy to heat up. I take a portion out, still frozen and pop it in the oven to heat up. 

In the photo I made a bunch of different quiches to freeze for when my mom came to stay with us. This made it easy for the both of us, I didn’t have to cook and  she could just pop one in the toaster oven when she wanted a meal.

I hope you enjoy! 

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Quiche Lorraine

Course Main Course
Cuisine French
Servings 6

Ingredients

  • 1 batch pastry tart dough see recipe below
  • 2 tbsp butter
  • 10 oz bacon-diced
  • 1 cup heavy cream if no heavy cream-use sour cream and milk 1/2 cup each
  • 3 large eggs
  • grated nutmeg
  • salt and pepper
  • 1 cup grated emental/swiss or other mild cheese

For Pastry dough

  • 1 3/4 cup All purpose flour
  • pinch of salt
  • 2/3 cup unsalted butter-chilled and cubed
  • 1 large egg yolk

Instructions

For the quiche

  1. Preheat oven to 400 F. Line the pie tin with rolled out pastry dough- place parchment paper on top and set a heavy weight- blind bake the pastry for about 10 minutes. Let cool

  2. Melt the butter in a small frying pan and cook the bacon till golden-drain on paper towels and set aside

  3. Mix together the cream and eggs and season with salt, pepper and nutmeg.

  4. Scatter the bacon in to the pie shell then pour the mixture on top and then add the grated cheese.

  5. Bake for 30 minutes and let cool at least 10 mins before serving

  6. The base of this quiche is the egg and cream- you can play around with the fillings... change the cheese to goat cheese, add veggies... add ham, you can really add what you want. I love adding spinach and cherry tomatoes... I basically make the base and see what I can put in from the fridge.

For the pastry dough

  1. I like to triple this recipe so that I always have tart dough on hand- I freeze it already rolled out, so it's easy to use asap

  2. Sift the flour and salt into a large bowl

  3. Add the butter and rub it in with your fingers-until the dough looks like large bread crumbs. I like to do this in my food processor so the butter stays cold.

  4. Add the egg yolk and about 2 teaspoons of very cold water.

  5. Shape the dough into a ball and let rest in the refrigerator for at least 30 minutes

  6. Roll ou the pastry into a circle on a lightly floured surface. I use my rolling pin and make one x on the dough, flip it make an x motion on the other side, flip and flip continuing to make x movements. This allows for a more even dough and a more circular shape. Place dough in the pie tin and refrigerate again, for 10 minutes. Then follow the baking instructions.

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