Quiche Lorraine
Quiche Lorraine is the original French quiche, delicious in its simplicity: pastry crust, eggs, crème fraiche and bacon. Or you could change it up by adding some brie or Gruyere cheese, maybe caramelized onions and fresh herbs as well.
Ingredients
Crust (see note):
1 1/4 cup all-purpose unbleached flour
Pinch of sea salt
1 stick (4 oz.) cold unsalted butter, cut into pieces
About 1/4 cup ice water
Quiche:
1/2 lb. bacon
5 eggs
3/4 cup crème fraiche
Pinch each of sea salt, black pepper and fresh ground nutmeg, or to taste
Directions
In a food processor, combine flour and sea salt. Pulse in cold butter until gravely. Slowly add ice water in a few pulses. Pour onto floured surface, shape into ball, and roll out. Gently move to a 9-inch pie pan by either folding into quarters or rolling over rolling pin. Press dough into all corners and up sides of pan. Pinch edges of dough to form a decorative crust if you wish.
Heat oven to 350 degrees. Cook bacon in a skillet over medium heat (or in oven) until just done, not crispy. Drain and cut into 1-inch pieces. Sprinkle evenly on pie crust.
Whisk together eggs, crème fraiche, salt, pepper and nutmeg. Pour over crust. Bake for 25 to 30 minutes, turning once, until golden and a knife or toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Suggestions
A note on the crust: You can also use a prepared pie crust, your own favorite recipe, or our Vodka Pie Crust recipe.
Make this recipe gluten-free by replacing the flour with a "1-to-1" gluten-free baking flour.
Make this recipe vegetarian by omitting the bacon and adding vegetables of choice, or try it with cheese and caramelized onions.
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