Quiche Lorraine

November 12, 2017

 

 

This delicious egg pie is so versatile. It can be eaten at any time of day and is a great dish for using up what’s in the fridge.

As long as you have some beautiful buttery pastry, eggs and cream, you’re good to go.

You can get creative with flavouring your quiche, but for this blog, I thought I’d start with a classic….

 

Her name is Lorraine and she’s legendary!

Named for the Lorraine region of France, this world renowned combination of custard, lardons and pastry has stood the test of time.

Julia Child would say this classic recipe should not contain cheese but I say bring it on!  My recipe includes a cup (or more) of grated gruyere to add a rich nutty taste.

This classic tart is so easy to make and so versatile. It can be served any time of day, and is elegant enough to serve to guests. Add a side green salad some crisp white wine and dig in!

 

Quiche Lorraine

 

1 package Perfect Pastry Shortcrust

6 large free run  eggs

2 cups heavy cream

Lardons –small cubes or strips of pork fat (bacon, pancetta, or guanciale) fried until crisp and drained on paper towel

1 cup grated Gruyere cheese

 

Defrost one package of Perfect pastry. Cut it in half. One package will make 2 quiches

Preheat oven to 400F

Roll out pastry on a lightly floured surface. Line a 9” tart or pie pan with the pastry. First step is to “blind bake” the crust. This is an essential step when filling a pastry shell with a wet liquid. It keeps the crust from getting soggy.

Place a piece of parchment paper on top of the uncooked pastry and fill with pie weights or dry beans (I use chick peas, and keep them in a jar or zip bag to use again for this purpose) The weights keep the pastry from shrinking so fill them to the rim.

Place piecrust in the oven and bake for 15 -20 minutes on lower rack.

While crust is cooking, prepare filling by whisking eggs and cream together and then adding the cheese and lardons or bacon

Once the blind baked shell has cooled enough to remove the beans and parchment, pour filling in to the shell.

Reduce heat to 375F and return the pie to the oven. Continue to bake until filling is set and golden brown – 35-45 minutes

 

Tips and ideas...

 

* Use this recipe make cocktail quiche by using regular or mini muffin tins

* I use heavy cream in my recipe but you can lighten it up with milk, or combine to make up some of the liquid with leftover crème fraiche or sour cream, if you have any

*A bunch of fresh and finely chopped parsley or other herbs wouldn’t hurt, and add gorgeous fresh colour

*Get creative with the fillings. Look for recipes and ideas on the internet or in your cookbooks.

*be sure to cook the vegetables that go in to your quiche or it will be watery

 

Here are some of my faves.

 

*sautéed leeks and apple with old white cheddar

*sauteed wild mushrooms, old cheddar and thyme

*oven roasted tomato, spinach and feta

*caramelized onion and gruyere

 

 

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