Prep 5 mins
Cook 1 hr
Searching for a good quiche recipe, I came across this recipe. I haven't tried it yet. Let me know what you think.
For Flaky Butter Crust
- 1 1⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 7 tablespoons unsalted butter, chilled and cut into pieces
- 1 -2 tablespoon ice water (or more)
- 6 ounces thick cut bacon, cut into narrow strips (or lardons )
- 2 large eggs
- 2 large egg yolks
- 1 1⁄4 cups half-and-half
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 pinch freshly grated nutmeg
- 1 cup grated gruyere or 1 cup swiss cheese
For Simple Salad
- 1⁄4 cup balsamic vinegar
- 2 teaspoons dark brown sugar (optional)
- 1 tablespoon chopped garlic
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 3⁄4 cup olive oil
- mesclun or favorite greens, for accompaniment
- To make the dough in a food processor:.
- In a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds.
- With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container.
- Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap.
- Refrigerate for at least 1 hour.
- To make the dough by hand:.
- Combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix.
- Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.
- On a lightly floured surface, roll out the dough to an 11-inch circle.
- Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.)
- Refrigerate for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Line the pastry with parchment paper and fill with pie weights or dried beans.
- Bake until the crust is set, 12 to 14 minutes.
- Remove the paper and weights and bake until golden brown, 8 to 10 minutes.
- Remove from the oven and cool on a wire rack.
- Leave the oven on.
- In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Discard the fat or reserve for another use.
- Arrange the bacon evenly over the bottom of the baked crust.
- In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine.
- Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
- For Simple Salad:.
- Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves.
- Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.)
- Taste and adjust the seasonings.
- Toss a few tablespoons of the dressing with the salad mix and serve immediately.
- If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
This is for the most part the recipe I follow for Classic French Bistro Quiche Lorraine. The pastry and method for blind baking is what I follow with the addition of adding either vinegar or lemon juice to the ice water for the prep of the pastry. As for the filling, a few changes, fine toasted bread crumbs, 2 TBSPS along with 2 TBSPs freshly grated Parmesan cheese and half the bacon are sprinkled on the bottom first. Then the eggs, egg yolks, a tsp of Dijon mustard and a 1/2 tsp of dry mustard, a pinch of cayenne pepper, gruyere and Parmesan cheese, 1/3 cup strained bacon fat and a combo of heavy cream and goats milk to equal 2 1/4 cups scalded milk complete the custard. My recipe calls for a pound of bacon, with 1/2 on the bottom and 1/2 sprinkled over the top when done along with some Parmesan cheese and chopped parsley. The cook times are the same for both pastry and setting the custard. I was going to post mine, but in researching found yours, so close, so why bother? With a simple green salad as you posted, a great bistro meal that I highly recommend. Thank you so much for posting. Leslie Next time I make this, I will post a picture for you. It was beautiful, and tasted as good as it looked.