Classic Quiche Lorraine
shared by Jennifer
Classic Quiche Lorraine
shared by Jennifer
Details:
-
PT30M
- Prep Time: 30 Minutes PT45M
- Cook Time: 45 Minutes PT1H15M
- Total Time: 1 Hour 15 Minutes
- Difficulty: Novice
- Serves: 12 people
- Cuisine: American
Mix the flour, salt and shortening until it resembles coarse meal. Using a fork, mix in water, one Tablespoon at a time, until dough clings together and cl
For The Pastry
Ingredients:
- 1 3/4 cup all-purpose flour
- 3/4 tsp salt
- 3/4 cup shortening
- 4-5 Tbsp ice water
Directions:
- Mix the flour, salt and shortening until it resembles coarse meal.
- Using a fork, mix in water, one Tablespoon at a time, until dough clings together and cleans easily from the bowl.
- You do not need to use all the water. Use just enough to make a dough.
- Gather it into a ball, wrap with plastic wrap and pop it in the fridge for 30 minutes.
- Divide dough in two if making two quiches, or leave as one ball if making a 12-inch tart.
- Flour a work surface and roll dough into circle about 2-inches larger than your pie or tart pan.
- Dough should be about 1/8" thick. Lightly grease the pie plate, then flip the dough onto rolling pin and transfer to pie plate(s).
- Refrigerate while you make the filling.
For The Filling
Ingredients:
- 6 slices bacon diced
- 1 1/2 cups onion diced
- 1 1/2 cups Gruyere cheese shredded (about 4oz/110g)
- 2 cups whipping cream
- 6 large eggs
- Salt and pepper to taste
Directions:
- In a skillet over medium heat, cook bacon for 3-4 minutes or until the point where the fat has cooked off, but before it is starting to brown.
- Add the diced onion and cook together with the bacon, stirring regularly, until bacon is just crisp and onions are browned. Remove from heat.
- Spoon of the fat and discard (Just tilt the pan and the fat will run to the low point, where you can easily spoon it off). Put the bacon/onion mixture into a bowl to cooled to room temperature.
- Preheat oven to 375F.
- Prepare custard by combining cream and eggs together in a large measuring cup or similar with a spout for pouring. Whisk together well with a whisk or fork.
- Season with salt and pepper, keeping in mind that there will be some salt from the bacon already in the mix, so you don't want to add too much salt.
- When bacon/onion mixture is cooled, scatter over bottom of pie/tart shell (dividing between the two if making two regular pies).
- Top with shredded cheese (again, dividing between two, if making two). Pour custard over-top (dividing, if necessary). Custard may only come about 1/2-2/3 up the pastry side. Don't worry, it will puff up as it bakes.
- Bake in preheated oven for about 40-45 minutes, or until set and quite golden in spots. Remove from oven and let stand 5-10 minutes, before slicing and serving.