Quiche Lorraine
Quiche Lorraine is a great dish to serve for breakfast or lunch but it also makes a great appetizer for special occasions. Can be served warm or at room temperature and it keeps refrigerated for several days.
Ingredients
Crust
- 1 ¼ cups (160g) all-purpose flour
- 1/2 tsp (3g) salt
- 1/2 tsp (3g) sugar
- 1/2 cup (113g) unsalted butter , chilled
- 3-4 tbsp (45-60ml) ice water
Filling
- 8 oz (225g) bacon , cut in small pieces
- 3 eggs
- 1/2 tsp (3g) salt
- 2 tbsp chives , chopped
- 1/2 tsp black pepper
- Pinch of nutmeg
- 1/2 cup (120ml) milk
- 1/2 cup (120g) heavy cream
- 1 cup (100g) Gruyere cheese , grated
Instructions
Prepare the crust.
- In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated.
- Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
- On a lightly floured surface roll the dough to a 8×16 in (20x40cm) rectangle.
- Line a 5×14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
- Preheat oven to 350F (180C).
- Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
- Remove the parchment paper and weights and bake for 10 minutes more.
- Let it cool slightly on a cooling rack.
Prepare the quiche filling.
- Cook the bacon over medium-high heat until crisp. Remove and drain on paper towels.
- In a medium bowl whisk the eggs with salt, pepper, nutmeg and chives. Add cream and milk and whisk until well combined and air is incorporated.
- Spread the cooked bacon and grated cheese over the crust. Pour the egg mixture over the cheese.
- Bake for 30-40 minutes until set and golden. Transfer to a cooling rack to cool slightly before serving.
Video
Nutrition
Serving: 1 serving out of 8Calories: 588kcalCarbohydrates: 22.4gProtein: 25.9gFat: 43.6gSaturated Fat: 21.6gCholesterol: 199mgSugar: 1.6g