Quiche Lorraine
Food Wishes · ♥ 5.8K likes · 268.9K views · 42 min video
Read about bacon in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- thickly sliced bacon
Cook thickly sliced bacon in a saute pan on medium until browned but not super crispy; remove with tongs to a plate to drain.
- 2 tsp bacon fat
- onions and leeks
- salt
- cayenne
- freshly ground black pepper
- pie dough
Blot out most of the fat with paper towel, leaving a couple of teaspoons; add onions and leeks with a big pinch of salt and sweat on medium until translucent, sweet and almost tender, adding a little cayenne and black pepper. Turn off the heat.
Heat the oven to 425F. Line the pie dough with foil pressed flat and weight it with dried beans; blind bake 7 minutes.
- 3 whole whole eggs
- 2 whole egg yolks
- cream
- milk
Lower the oven to 325F. Beat three eggs and two yolks with cream and milk; whisk in a big pinch of chopped thyme.
Custard and layering the quiche
- freshly chopped thyme
- gruyere
Layer in the crust two-thirds of the onion and leek, one-third of the bacon and two-thirds of the gruyere; ladle in the custard carefully.
Bake at 325F about 40 minutes, until just set: the centre still moves a hair but is not liquid.