2 years ago
AlloBaber
in English · 3,953 Views
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Quiche Lorraine: Savory, Crumbly Brunch Perfection
I'm back with another French recipe today! This time, it's unquestionably one of the most popular French foods around the world (besides cheese, croissants, crème brûlée, crêpes... okay, so I'm realizing we have a lot of reasons to thank the French. Hug a French person today!!). That's right – Quiche Lorraine! It's a classic, silky-smooth, egg-based quiche with a buttery crust, little bits of bacon or ham, and a sprinkling of swiss-like Gruyère cheese. Some people add a pinch of nutmeg to create a more complex flavor. Any way you slice it, Quiche Lorraine is a surefire crowd-pleaser and a true brunch staple (and, most importantly of all, delicious)!

Ingredients

1 3/4 cups all-purpose flour
8 tbsp. unsalted butter, cubed and chilled
1 tsp. salt
3 eggs
3/4 cup grated Gruyère (or Swiss)
1/2 cup heavy cream
1/2 cup milk
3 slices bacon, finely chopped (I prefer diced ham!)
Optional:
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
Chopped chives, for garnish
1.) Place flour, butter, and salt in a bowl; using your fingers, rub together until pea-size crumbles form. Add 1 egg and 1 tbsp. ice-cold water; stir until dough forms. Briefly knead until smooth; form into a disk. Wrap and chill for 1 hour.
2.) Whisk together remaining eggs, cheese, cream, milk, salt, pepper, cayenne, and nutmeg in a bowl. Cook bacon in a small skillet over low-to-medium heat to render its fat, about 12 minutes; cool. Add to egg mixture; set filling aside.
3.) Preheat oven to 375°. Roll dough into a 13" circle; transfer to a 11" pie dish, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom with a fork; cover with parchment paper, fill with dried beans, and bake until set, about 20 minutes. Remove paper and beans; bake until light brown, about 15 minutes.
4.) Reduce oven temperature to 325°; pour filling into crust. Bake until just set, about 20 minutes; garnish with chives. Allow to sit for at least 5 minutes before cutting. Serve hot or chilled.
Thank you to Saveur for the wonderful recipe! Bon appétit, Vinglers!!
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1 comment
I LOVE quiche lorraines. I remember when I was in school, I used to go to this French cafe for breakfast and do my homework while eating a slice of quiche lorraine. (I was an art history major, so for some reason it felt incredibly fitting lol.)