Kate's Quiche Lorraine Souffle Style Extreme Variations

Recipe by KateL
READY IN: 1hr 20mins
SERVES: 8-12
YIELD: 1 quiche
UNITS: US

INGREDIENTS

Nutrition
  • PASTRY DOUGH
  • 9
    ounces plain flour
  • 116
    teaspoon salt (1 pinch)
  • 4 12
    ounces cold unsalted butter (1 stick plus 1 tablespoon)
  • 1
    egg yolk
  • 38
    cup ice water
  • FILLING (see recipe description)
  • 5 -6
    ounces bacon, cut in small pieces
  • 1
    tablespoon white truffle oil
  • 34 - 1
    cup shallot, finely chopped (2-3 large shallots)
  • 1 12
    cups heavy cream (half may be fat-free half-and-half if you must)
  • 3
    egg yolks
  • 14
    teaspoon freshly grated nutmeg
  • 14
    teaspoon white pepper
  • 3
    egg whites, beaten to soft peaks
  • TOPPING VARIATION A GRUYERE
  • 6
    ounces gruyere, shredded (may be put on top of shallots and cream reduced)
  • TOPPING VARIATION B CHEVRE
  • 4
    ounces chevre cheese (Rolled in Herbs ( Sun-dried tomatoes, fresh dill, green onion, Italian parsley, provincial herbs ( ) or 4 ounces goat cheese (Rolled in Herbs, Sun-dried tomatoes, fresh dill, green onion, Italian parsley, provincial herbs ( )
  • TOPPING VARIATION C BOURSIN
  • 4
    ounces boursin with garlic and fines herbes, crumbled (may be substituted for 1/4 cup heavy cream in filling)
  • TOPPING VARIATION D CHIVES
  • 1
    tablespoon fresh chives, chopped (as garnish)
  • TOPPING VARIATION E PIPERADE
  • 4
    teaspoons olive oil
  • 12
    cup onion, thinly sliced
  • 12
    cup green pepper, thinly sliced
  • 14
    teaspoon salt
  • 14
    teaspoon black pepper
  • 14 12
    ounces plum tomatoes, drained and chopped
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DIRECTIONS

  • Preheat oven to 400 degrees F (200 C, or Gas Mark 6). Butter glass deep-dish pie plate or 9-inch loose-bottomed flan tin.
  • PASTRY (if not using Pillsbury refrigerated pie crust):
  • Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs. (Some people use a food processor.).
  • Mix in the egg-yolk and sufficient iced water to bind the ingredients.
  • Knead the dough lightly, and then chill in the refrigerator for 30 minutes. (Cover the pastry with clingwrap).
  • STAGE 1 FILLING:
  • Let eggs come to room temperature for 30 minutes.
  • Meanwhile, chop bacon into small pieces and cook over medium-low heat in 10-inch skillet until lightly browned. Drain fat off.
  • Meanwhile, chop shallots. Heat white truffle oil in 8-inch saute pan for 1 minute at medium heat, then saute shallots until lightly browned. Do not drain.
  • OPTIONAL PIPERADE SAUCE:
  • In a 9-inch skillet, heat 2 teaspoons of the oil over moderate heat for 1 minute.
  • Add the onion, green pepper, and 1/8 teaspoon of the salt and pepper. Saute for 3 minutes until softened.
  • Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
  • STAGE 2 FILLING:
  • Separate eggs into 2 medium bowls.
  • In egg yolk bowl, add heavy cream (if choosing to add Gruyere or Boursin in filling, reduce heavy cream to 1 1/4 cups), nutmeg and white pepper. (If choosing to add Boursin in filling, add to cream mixture.) Whisk until smooth.
  • In egg white bowl, beat with electric beater until soft peaks form.
  • ASSEMBLE QUICHE:
  • If you made your own pie crust, roll out the pastry on a lightly floured surface and line a buttered 23cm/9 inch deep-dish glass pie plate or loose-bottomed flan tin. Prick the base of the flan with a fork.
  • If using Pillsbury pie crust that has come to room temperature, roll out carefully and line pie plate or flan tin. Do NOT prick base of flan with fork.
  • Sprinkle the cooked bacon pieces over the base of the pastry case.
  • Spread the sauteed shallots evenly across the top of the bacon.
  • If including Gruyere in filling, distribute it evenly across the top of the shallots.
  • Carefully fold egg whites into egg yolk-cream mixture, then pour over solid ingredients already in pie plate.
  • Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.
  • GARNISH QUICHE:
  • Garnish the quiche with the toppings of your choice; I recommend keeping each garnish distinct. Let stand for 10 minutes.
  • Use sharp knife to slice into small wedges, this is very rich.
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