QUICHE LORRAINE
4 generous servings
for the pastry:
1 cup flour
1/2 t salt
1/3 cup very cold butter, cut into 6 pieces
4 T ice water
Put the flour,salt and butter into the work bowl of a food processor fitted with the metal blade. Pulse 6-7 times. Slowly pour the water through the feed tube and continue to pulse, just until the dough starts to hold together. Flatten into a disc and refrigerate for an hour (or freezer for 10 minutes) Roll out the usual way and and fit into a 9” pie or tart dish that is at least 1 1/2 “ deep. Chill crust while making filling.
Preheat oven to 375 degrees. After the shell has chilled for at least a half hour, prick the bottom and sides with a fork and pre-bake in the pre-heated oven for 7- 8 minutes until it’s just starting to take on some golden color. Remove.
for the filling:
4 large eggs
6 slices thick sliced bacon cooked and torn into bite size pieces
4 oz gruyere cheese, shredded
1 1/2 cups half and half
1/4 cup small diced onion, sauteed in butter until limp
pinch salt and pepper
1/ 4 t fresh grated nutmeg
fresh herbs (optional)
Sprinkle the bottom of the pre-baked crust with the cheese. Next, layer on the bacon and onion.
In a large bowl, beat the eggs very well- until light and frothy. Add the half and half and seasonings and herbs .Whisk vigorously.
Carefully pour into pie shell. Bake in the upper third of a 375 degree oven until brown and firm, about 35-45 minutes . It might puff up some but will fall when cooling.
Cool for at least 30 minutes before cutting and serving.
While using the basic batter recipe you can make many variations to this classic quiche: diced ham or canadian bacon, fine chopped spinach, asparagus,artichoke hearts to mention a few.
I rarely make my own pie crusts anymore. I use “Pillsbury Crusts” they are all ready to fit into the pie pan- no rolling out- they are in the dairy section of the market.
