Authentic Quiche Lorraine
Quiche Lorraine is from the North East region of France which borders, Belgium, Germany and Luxembourg. This is a dish for all meals: breakfast, brunch, lunch or dinner. This has such a rich custard like texture with a salty cheese and bacon flavors what is not to love!
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Servings: 8 servings
Calories: 348kcal
Ingredients
Dough
- 1 cup flour plus 2 Tbsp.
- 5 Tbsp. unsalted butter cold, cut into pieces
- ¼ cup water cold
- ⅛ tsp. salt
Instructions
Prepare the crust:
- Preheat oven to 375°F
- Place flour, butter and salt in a food processor and pulse until the mixture becomes a coarse meal. Slowly add the water 1 tablespoon at a time until the mixture comes together like a ball.
- Place on a lightly floured surface and flatten out to form a 12" disc. Fit into a quiche pan. Freeze for 30 minutes.
- Put a piece of parchment paper on the top of the dough, and top with pie weights.
- Bake for 15 minutes.
- Remove from oven, and remove pie weights and parchment paper. Brush bottom and sides with one beaten egg while still hot.
Prepare the filling:
- While the dough is baking, cook bacon slices in a pan until almost crispy. Transfer to a plate lined with paper towels to drain. When cooled, chop into ½ inch pieces.
- In the bowl of a mixer beat 4 remaining eggs and add heavy cream, pepper, and nutmeg.
- Beat until it begins to thicken, and it is a light yellow color.
Assemble the quiche and bake:
- Sprinkle bacon and Gruyere onto the top of the dough. Pour egg mixture on top.
- Bake for about 20 minutes. the quiche should puff up. The quiche should also have a light golden color on the top.
Nutrition
Calories: 348kcal | Carbohydrates: 13g | Protein: 11g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 175mg | Sodium: 211mg | Potassium: 108mg | Vitamin A: 825IU | Vitamin C: 0.2mg | Calcium: 160mg | Iron: 1.3mg
