Quiche Lorraine
Servings: 4 | Time: 85 minutes
Quiche is one of those foods I didn’t like as a kid. The idea of an egg pie wasn’t exactly exciting. Now, I love quiche more than anything. A simple quiche with a tangy salad feels like the perfect way to ease into a late morning.
While you’re making the crust, take a moment to slow down and settle into the process. Step away from your phone and let it be a small break from the usual distractions. Pay attention to the feel of the dough as it comes together, the rhythm of rolling it out. It is a simple task, but there is something deeply satisfying about being fully present while you cook.
I love this recipe. When we made and photographed it, I found myself wishing I had tripled the bacon and onions for the sake of how it looked. For taste, though, it is perfectly balanced as written. When you make it, think about what you want from it. Doubling or even tripling the bacon and onions will give you a richer, more indulgent quiche and that full, bakery style look, but as is, it delivers exactly what it should.
Directions
Filling Directions
In a sauté pan add the bacon and cook until brown.
Remove them from the pan and add the onions to the bacon fat and sauté until soft and aromatic.
Add the onions to the bacon pieces and let cool.
Mix eggs, egg yolks and cream together well. Set aside.
Crust Directions
Add flour and salt to a large bowl and mix.
Cut the butter into very small cubes, drop the butter into the flour.
Use your fingers to work the butter into the flour, the mixture should look like wet sand.
When the flour looks like wet sand, slowly add water into the dough until it forms a ball.
Then press the dough into a circular disc and roll it to a 1/4-1/2-inch-thick disc.
Next, lay the disc into a greased pie pan.
Directions for Quiche
Refrigerate pie crust for an hour and then remove from the refrigerator.
Add pie weights to the pan and bake for 10 minutes on 400 degrees.
Remove from the oven allow it to cool.
Fill the pan with egg mixture and top with onion, bacon, grated gruyere cheese, salt and pepper.
Bake at 325 for 45 minutes or until cooked through.
Ingredients
Filling Ingredients
½ cup small, diced bacon
¼ cup small diced yellow onions
2 eggs
4 yolks
2 cups heavy cream
¼ cup gruyere cheese
salt and pepper
Crust Ingredients
1 ½ cups AP flour
1 ½ teaspoons salt
6 tablespoons butter
¼ cup cold water
1 egg, beaten
