Quiche Lorraine
Ingredients
The crust
-
1½
tsp
kosher salt
-
1
tsp
sugar
-
2
cups
all-purpose flour
-
5
Tbsp
chilled unsalted butter
-
3
Tbsp
chilled lard or vegetable shortening
The filling
-
8
oz
thick-cut smoked bacon
-
3
large
shallots
-
3
Tbsp
lard or unsalted butter
-
2
sprigs
thyme
-
1
bay leaf
-
3½
cups
half-and-half
-
8
large
eggs
-
2
tsp
kosher salt
-
¼
tsp
cayenne pepper
-
1
pinch
freshly ground nutmeg
-
2
oz
Gruyère cheese
Instructions
- Prepare the crust by combining salt, sugar, and flour in a food processor, then add butter and lard until the mixture resembles coarse meal.
- Add ice water and pulse until the dough holds together, then chill for at least 1 hour.
- Roll out the dough and fit it into a deep-dish pie plate, then chill again for 30 minutes.
- Blind-bake the crust with weights until dry and lightly browned, then let it cool.
- Cook bacon, shallots, lard, thyme, and bay leaf in a saucepan until soft, then strain and cool the mixture.
- Heat half-and-half in a saucepan until bubbling, then let it cool.
- Blend eggs until foamy, then mix in the cooled half-and-half and seasonings until smooth.
- Layer the Gruyère and bacon mixture in the crust, then pour in the egg mixture and bake until set but slightly wobbly in the center.
- Let the quiche cool for at least 3 hours before slicing.
Nutrition Facts (estimated)
Servings
8-10
Calories
350
Total fat
25g
Total carbohydrates
20g
Total protein
15g
Sodium
600mg
Cholesterol
200mg
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