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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.