Quiche Lorraine

Quiche. I know, I know - not new, not exciting, not glamorous. Tasty, however. This consideration alone should trump everything else, in my opinion.

A good ratio of eggs to milk/cream is 2 eggs per 1 cup of liquid. In this particular recipe I use the classic ingredients for Quiche Lorraine: bacon and Gruyere cheese. But, of course, the beauty of quiche is that it is a vessel for all things delicious that you can find in your fridge: ham, spinach or, for example, grilled asparagus or other vegetables left over from last night's dinner.

As always, my favorite crust is the one developed by Rose Levy Beranbaum: it works great in both sweet and savory recipes. But if you think you can take a shortcut and use a store bought crust - who am I to tell you no? :)

Oh, and before I move on to the recipe, check out another breakfast favorite of mine, Farmer Cheese Pancakes with Berry Sauce.


Quiche Lorraine


Quiche Lorraine

Serves 4-6

For the crust:

1 stick butter, cold

1 1/3 cups flour

1/4 teaspoon salt

1/8 teaspoon baking powder

5 tablespoons heavy cream

For the  filling:

8 strips (approx. 200 grams) bacon, diced and sauteed until browned
4 eggs
1 cup milk

1 cup cream
1/2 teaspoon salt
freshly ground black pepper
1/8 teaspoon ground nutmeg
3-4 oz (approx. 100 grams) grated Gruyere

9-in (23 cm) tart pan with removable bottom

Make the crust:

Divide butter into 5 and 3 tablespoons. Cut into 1/2 in cubes. Freeze the smaller portion; refrigerate the rest for half an hour. Put flour, salt and baking powder in a large Ziploc bag and also freeze for half an hour.

Pulse the flour mixture in the processor to mix (do not discard the bag). Add the refrigerated butter and process for about 20 seconds, until crumbly. Add frozen butter and pulse, until pea-size pieces form. Add cream and pulse about 6 times, until dough holds shape if pressed between fingers.

Place the dough in the bag and knead a few times, until it holds shape. Shape into a disk and refrigerate for at least one hour and up to 24 hours.

Roll the dough out into a disc large enough to line the tart pan. Fold dough into quarters or draper over a rolling pin to transfer to pan. Cover with plastic and refrigerate for an hour.

Preheat oven to 425F (220C). Line the pan with parchment paper and fill with pie weights (I just use a mix of dry lentils, beans and rice) to keep the sides from falling. Bake 20 minutes.

In the meantime, make filling: whisk eggs with milk, cream, salt, pepper and nutmeg.

Remove partially baked crust from oven. Remove parchment paper and weights. Decrease oven temperature to 350F (180C).

Sprinkle bacon over crust, then grated cheese, reserving a handful of cheese. Pour in the egg mixture, then sprinkle with remaining cheese.

Bake until browned on top and set, about 35 minutes (mine came out pretty brown). Serve warm or at room temperature. Quiche goes will with simple green salad.