Prep 1 hr
Cook 30 mins
Delicious quiche with homemade crust (it's worth it). It's my understanding that the addition of cheese to quiche is not common in France, and the addition of onions to a Quiche Lorraine transforms it into Quiche Alsacienne (from the region of Alsace rather than the region of Lorraine). Regardless, "Classic French Cooking" by Luard, the source of this recipe, includes neither. Note that crust can be pre-made the night before, although it may dry a little.
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, chilled
- 1 egg yolk
- 2 tablespoons cold water
- 1 cup bacon, ends (or coarsely chopped bacon)
- 1 tablespoon butter
- 4 eggs, forked together but not beaten
- 1 cup heavy cream
- 1⁄2 teaspoon grated nutmeg
- salt and pepper
- Sift flour with 1/2 tsp salt. Cut in 1 stick chilled butter. Mix by hand (use your fingers) until it forms into little chunks about the size of large grains of rice.
- Fork 1 egg yolk with 2 tbsp cold water. Combine with dry ingredients and work by hand until it forms a large ball of dough. Add up to 1 more tbsp of cold water if needed.
- Wrap in plastic-wrap and let sit in a cool place 30 minutes.
- Heat oven to 400. Roll dough until big enough to place in a 10" tart pan.
- Grease tart pan before placing dough in it. Gently move dough to tart pan. Do not stretch it. Trim as needed and use trimmings to patch any tears that may have developed.
- Prick pastry with a fork. Line with foil, shiny-side down, and fill with a little dry rice or beans to ensure that the foil stays in place. Bake 10 minutes.
- Remove rice or beans. Remove foil. Bake 5 minutes more. Allow to cool.
- Reduce oven heat to 300.
- Fry bacon in 1 tbsp butter.
- In a large bowl mix 4 eggs with the cream. Mix thoroughly but do not beat or whip. Stir in bacon, nutmeg, and salt and pepper to taste.
- Ensure that oven temperature has dropped to 300. Bake 25-30 minutes. Best when served immediately, as it cools quickly.