Quiche Lorraine with a blind-baked crust, bacon, onion and Gruyere
French cuisine · Preppy Kitchen · ♥ 7.4K likes · 312.4K views · 13 min video
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Ingredients
Method
Techniques
- chilled pie dough
Let the chilled pie dough rest on the counter about seven minutes so it does not crack when rolled.
- flour
Roll into a 13-inch circle on a pastry mat, keeping it moving and flouring as needed.
Rolling a 13-inch circle
Transfer on the rolling pin into a standard 9-inch pie dish; ease it in without stretching.
Easing the dough into the pie dish
Fold the excess underneath for a thick border and crimp with thumb and index finger.
Freeze the crust about half an hour until rock hard.
Line the frozen crust with frilled parchment and pie weights or beans, or a tripled layer of aluminum foil.
Blind bake at 425 for about 20 minutes, then remove the weights.
- 8 strips bacon
Chop the bacon into bite-sized pieces.
Put the bacon in a cold pan over medium heat and cook, stirring occasionally, until crispy, about eight minutes.
Quiche, Kuchen and Lorraine
- 1 tbsp bacon drippings
When the crust comes out, turn the oven down to 325; remove the paper and foil and let the crust cool.
Cook the onion in the bacon drippings over medium heat about three minutes, until soft and just starting to caramelize.
- 4 whole eggs
- 1 cup cream
- nutmeg
- 0.125 tsp cayenne
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
Whisk the eggs; whisk in the cream, nutmeg, cayenne, salt and black pepper.
Layer the onion in the crust, then half the bacon, all the Gruyere and the remaining bacon; pour the egg mixture over.