Flavored with bacon and Gruyère cheese, this flavorful quiche is a French classic.
Chef's notes
Quiche is often mistaken for a frittata. Frittatas are Italian-style omelets that do not contain a crust. Quiche is a type of custard which is baked in a crust.
Steps
1
Preparing the Crust
Ingredients
1 recipe Savory Pastry Dough (on Rouxbe)
Preheat your oven to 400°F (200°C).
Line a 9" -inch tart pan (with removable bottom) with the Savory Pastry Dough.
Any excess dough can be pressed together and frozen for another use.
Place the tart pan into the freezer and let chill for at least 15-30 minutes.
Once chilled, line the pan with parchment and fill with beans. Place onto a small tray and blind bake the crust until the bottom is fully set, approximately 30 to 40 minutes.
Remove the beans and continue to bake until the bottom is fully baked through and light golden, about 5 to 10 minutes.
Once done, remove from the oven and let cool.
Turn the oven down to 350°F (180°C).
2
Preparing Your Mise en Place
Ingredients
8 oz thick-cut bacon
2 oz Gruyère cheese (optional)
To prepare your mise en place, cut the bacon into lardons. In a medium fry pan, cook the bacon over medium heat until just golden. Drain on paper towels and set aside.
Grate the cheese and set aside.
3
Making the Custard & Baking the Quiche
Ingredients
3 large eggs
1 cup heavy cream
1/8 tsp freshly grated nutmeg (or to taste)
To make the custard, whisk the eggs. Add the cream and nutmeg and whisk until smooth.
Sprinkle the bacon over the bottom of the tart shell, followed by the cheese. Pour the custard over top.
Transfer to the oven and bake for approximately 30 minutes or until the center is just set.
Let cool for at least 5 to 10 minutes.
4
Serving the Quiche Lorraine
Once cool, remove the tart from the ring and slide it off the base. Cut into wedges and serve with a nice side salad, if desired.
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Not sure if you "docked" the dough (poked holes in it before baking). This is not recommended when you are filling a pastry shell with a liquidy ingredient. Also, if there are cracks in the pastry, this, of course, will cause it to leak. You could also be overfilling the shell. Hard to answer without more details. Cheers!
The dough was difficult to roll out - too sticky. Added flour and finished - still broke up.
Recipe calls for parchment paper liner on dough and beans for the first bake - then said to remove beans - I did not notice the paper so ended up with it in between the filling and shell.....
Filling recipe was short so I added and egg yolk, 2 oz more of cheese, and 1/2 cup of milk to extend the amount. Even at that, it only fed 3.
Sorry to hear that you did not have good results Ivan. It sounds like perhaps some of your measurements may have been off a bit. Although, due to the richness of quiche, it is not meant to be super thick/full. I know that we have made this quiche several times and it has went over well.
As for forgetting the parchment paper, I can only say that the parchment paper is necessary when blind baking the crust. At least it's not likely a mistake that yo will make again :-)
The thing about recipes and cooking, especially baking related things, is that ones needs to practice. Practicing is an essential part of cooking. No chef or pastry chef became a chef overnight.
Again, sorry that things didn't work out so well for you this time, but don't give up. Cheers!
I'm having a picnic brunch on this Sunday, but I was thinking of making in advance on Friday and Saturday then bring it on Sunday. I checked the web and seems like people suggest to wrap the quiche in foil and bake it again. Does it mean to wrap the whole thing (pie plate included)? What would be a good way to reheat it? Thanks!
John, there's certainly a wide range to work with depending on one's preference. If cheese is the only internal ingredient, then consider 1-2 cups of cheese. This can vary depending on the flavor and intensity of the cheese. Take notes along the way, so you can fine-tune the results to best suit you.
Kimberley S • Rouxbe Staff •Not sure if you "docked" the dough (poked holes in it before baking). This is not recommended when you are filling a pastry shell with a liquidy ingredient. Also, if there are cracks in the pastry, this, of course, will cause it to leak. You could also be overfilling the shell. Hard to answer without more details. Cheers!
Ivan M •The dough was difficult to roll out - too sticky. Added flour and finished - still broke up. Recipe calls for parchment paper liner on dough and beans for the first bake - then said to remove beans - I did not notice the paper so ended up with it in between the filling and shell..... Filling recipe was short so I added and egg yolk, 2 oz more of cheese, and 1/2 cup of milk to extend the amount. Even at that, it only fed 3.
Dawn T •Sorry to hear that you did not have good results Ivan. It sounds like perhaps some of your measurements may have been off a bit. Although, due to the richness of quiche, it is not meant to be super thick/full. I know that we have made this quiche several times and it has went over well. As for forgetting the parchment paper, I can only say that the parchment paper is necessary when blind baking the crust. At least it's not likely a mistake that yo will make again :-) The thing about recipes and cooking, especially baking related things, is that ones needs to practice. Practicing is an essential part of cooking. No chef or pastry chef became a chef overnight. Again, sorry that things didn't work out so well for you this time, but don't give up. Cheers!
Echo S •I'm having a picnic brunch on this Sunday, but I was thinking of making in advance on Friday and Saturday then bring it on Sunday. I checked the web and seems like people suggest to wrap the quiche in foil and bake it again. Does it mean to wrap the whole thing (pie plate included)? What would be a good way to reheat it? Thanks!
Eric W • Rouxbe Staff •John, there's certainly a wide range to work with depending on one's preference. If cheese is the only internal ingredient, then consider 1-2 cups of cheese. This can vary depending on the flavor and intensity of the cheese. Take notes along the way, so you can fine-tune the results to best suit you.