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Quiche-Lorraine-6. overhead shot

Quiche Lorraine

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    Ingredients

    Scale
    • Shortcrust Pastry
    • 1 ½ cups flour
    • 6 Tablespoons butter, chilled
    • pinch salt
    • beaten egg or water
    • Filling
    • ½ lb. bacon, cooked, diced, reserve drippings
    • ½ cup onion, chopped
    • 4 eggs
    • 1 ¼ cup heavy cream
    • 1 Tablespoon parsley, chopped
    • 1 Tablespoon chives, chopped
    • ½ cup cheddar cheese, grated
    • ½ cup swiss cheese, grated
    • salt & pepper

    Instructions

    1. Whisk the flour & salt together.
    2. Quickly cut in the butter in order to keep the butter cool.
    3. Stir in just enough egg to form a dough.
    4. Gather it into a ball adding a bit more liquid if necessary to bind the dough pieces together.
    5. Flatten the dough into a round and refrigerate for 15 minutes.
    6. Preheat the oven to 350 degrees.
    7. Roll the crust to fit a 9″ pie plate or tart pan. (The original recipe instructs to line the dough with parchment and fill with dried beans, but I simply poked holes in the crust with a fork and baked it.) Bake for 20 minutes.
    8. For the Filling: Heat the bacon drippings in a pan and sweat the onions in the fat for 10 minutes.
    9. Beat the eggs in a bowl, whisking in the cream.
    10. Add the herbs, cheeses, bacon, and onions.
    11. Mix well and season with salt & pepper.
    12. Pour into the baked shortcrust pastry and bake for 30-40 minutes or until the center is set. (Mine took closer to 45-50 minutes.)
    13. Serve warm with a green salad.
    • Author: Quinn