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» » » Classic Quiche Lorraine Recipe
Quiche Lorraine Recipes

Classic Quiche Lorraine Recipe

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A French classic that's just perfect for the American table! A simple savory tart filled with gooey cheese and salty pancetta, the Quiche Lorraine is a great, all-season lunchtime option when paired with baby greens, or served as an appetizer to lead into a hearty meal.

Prep Time:
Cook Time:
Total Time:
Yield: Serves 4

Classic Quiche Lorraine Recipe Instructions

Ingredients

Pastry
  • 2 cups all-purpose flour
  • ¾ cups butter
  • ¼ tsp. salt
  • 1 large egg yolk
  • 2 – 3 tbsp. cold water
Filling
  • 6 oz. of smoked bacon or smoked pancetta, cut into thin strips
  • ½ tbsp. extra virgin olive oil
  • 4 eggs
  • ½ cup cream
  • ½ cup 2% milk
  • ½ tsp. Porcini Powder
  • ½ tsp. Freshly ground pepper
  • 1 cup grated Gruyere
  • Special equipment
  • 11” French tart pan (with removable base)


Directions

Crust
  1. Place the flour in a large bowl and add the diced butter and the salt. Break the butter with a fork until you get a coarse meal-like (or breadcrumb-like) texture.
  2. Make an indentation in the center of the mix and add the egg yolk and water. Start forming the dough from the outside in, adding more water as needed until you get an even dough ball that doesn’t stick to the walls of the bowl. You want the dough to be soft. Add more flour and water as you go, if necessary
  3. Don’t knead the dough, but press it firmly and wrap it in film. Take to the fridge for at last 20 minutes.
  4. Roll out the dough over a lightly floured surface into a circle. As you roll out the dough, rotate it to ensure uniformity, and sprinkle more flour so it won't stick.The diameter of the crust should be about 1 or 2 inches larger than your pan.
  5. Roll the dough into the rolling pin (see picture), lift and unroll right onto your pan.
  6. With your thumbs, carefully press the bottom and sides of the dough, and make sure the rim of the pan is covered as well. Cut off any excess with a knife.
  7. Pinch the base with a fork.
  8. Blind baking: top with a sheet of foil topped with pastry weights or beans to blind bake the tart shells.
  9. Bake for about 10 minutes, then remove the foil and beans/weights, and bake for another 5 minutes until lightly golden. Set aside to cool.

Filling
  1. Preheat oven to 350 F.
  2. Heat up a large pan with the olive oil, and cook the bacon until golden and soft. Drain and set aside to cool.
  3. In a bowl, with a whisk or a fork, whisk lightly the eggs, cream, milk, pepper, salt and Gruyere.
  4. Spread the mix evenly over the tart.
  5. Bake at 350 F for about 20 to 30 minutes, until the quiche is golden and the filling is firm and has set completely. Tip: to check for doneness, insert a toothpick and remove, it should come out clean.
  6. Serve warm with a fresh green salad.
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