Quiche Lorraine

4 to 6 servings

In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight sided), and with a thin, light crust.

ingredients

  • For the Crust:
  • 2 cups flour
  • 1/4 teaspoon salt
  • Pinch sugar
  • 8 tablespoons cold butter, cut into small pieces
  • 3 tablespoons cold vegetable shortening, cut into small pieces
  • 1 egg, lightly beaten
  • For the Filling:
  • 6 ounces slab bacon, diced
  • 2 eggs, lightly beaten
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon salt
  • Freshly grated nutmeg
  • Freshly ground black pepper

directions

FOR THE CRUST:
Sift together the flour, salt and sugar into a mixing bowl. Use a pastry blender or two knives to work the butter and shortening into the flour until it resembles coarse meal. Sprinkle in up to 6 tablespoon ice water, stirring the dough with a fork until it just begins to hold together. Using your hands, press the dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball, flatten slightly to make a round and dust with flour. Wrap the round in plastic and refrigerate for 2 hours.

Preheat the oven to 400 degrees F. Allow the dough to soften slightly at room temperature before rolling out on a lightly floured surface into a 14-inch round.

Fit the dough, without stretching it, into a buttered 10 inch bottomless metal flan ring, 1 1/2 inches deep, set on a parchment paper-lined cookie sheet with no rim. Press the overhanging dough down slightly into the sides of the ring to make the sides of the crust a little thicker and sturdier.

Run the rolling pin over the top of the ring to remove any overhanging dough. Using a fork, prick the bottom lightly, then make a decorative edge around the rim.

Line the dough with buttered aluminum foil, then add pie weights or dried beans. Bake until the crust is set and the edge just begins to color, about 25 minutes.

Remove the foil and weights, brush the bottom and sides with egg and continue baking until the crust is pale golden, another 2 to 5 minutes

FOR THE FILLING:

Reduce the heat to 375 degrees F. Put the bacon in a medium pan, cover with cold water and bring to a boil over medium high heat. Boil for 5 minutes, then drain. Return the bacon to the pan and cook over medium heat until lightly browned, about 3 minutes. Transfer the bacon with a slotted spoon to a paper towel to drain, then arrange on the bottom of the crust.

Beat the eggs, cream and salt together in a medium bowl and season to taste with nutmeg and pepper. Pour the mixture into the crust and bake until the custard is puffed and golden and just set in the center, 30 to 35 minutes. Slide the quiche off the parchment paper onto a serving platter and remove the ring. Serve the quiche warm or at room temperature, sliced into wedges.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.

RecID 6950

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