That's a classic item. It's the dish I'm off to a French bistro right now.
Quiche Lorraine

It's quite a typical one. It is the kind of meal that brings me to a French bistro right away. Couple it with a radicchio salad or some salty vegetables with a bottle of the fresh white wine. I consume the leftover quiche in the toaster oven, too, cooked softly. You will save money with a store-purchased rim. My mother almost often adds a batter with a splash of hot Sauce to kick it a little. Say it. Tell it. Do it.

Ingredients :


  • 1 stick unsalted butter, cubed and chilled, plus more for greasing the pie plate
  • 1 1/2 cups all-purpose flour, plus more for dusting  
  • 1/2 teaspoon kosher salt  
  • 2 large Egg yolks  
  • 2 to 3 tablespoons ice water  

Quiche Custard:

  • 1/2 pound slab bacon, trimmed and cut into "lardons" (1/4-inch-thick by 1-inch-long matchsticks)
  • 4 large Eggs  
  • 1 1/2 cups half-and-half  
  • 1/2 cup whole milk  
  • 1/4 teaspoon ground nutmeg  
  • 2 dashes hot Sauce  
  • Dash Worcestershire Sauce  
  • 1 teaspoon kosher salt  
  • Freshly ground black pepper  
  • 2 cups grated Gruyere
  • 1/2 cup finely grated Parmesan
  • Minced fresh chives, for garnish  

Directions :

  • Preheat the oven to 350 degrees F for the flour. Butter and set aside a 9-inch pie plate.
  • In the food processor pulse the meal and salt to blend. Yolks and butter pulses in the shell. Add the ice water to the surface and pump before the dough gets together and forms a loose disk. (Do not overmix.) Transform the batter on a blurry sheet.
  • Place the dough between two parchment sheets of paper. Roll in a circle with a circumference of around 10 inches. Start to softly push the dough onto the bottom of the preparing pie plate and upwards. Ideally, the excess dough remaining on the bottom is around one inch.
  • To produce a crimped bottom, pinch the dough. Place the dough with a sheet of parchment and cover with tarts. Bake for 16 to 18 minutes until mildly orange. Remove the pie weights and pickle paper off and let it cool.
  • Cook the lardons in a bowl until crispy, 5 to 8 minutes for quiche custard. Giving up.
  • In a big tub, mix whites, butter, musk, spicy sauce, Worcestershire, salt and pepper. Cheeses in the blend.
  • On a rimmed baking sheet, put the pie cover. Disperse the shell three-quarters of the bacon, then spill over the custard. Bake for 25 to 30 minutes until set and crispy on top. Attach the remainder of the eggs, chives and garnish.


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