Quiche Lorraine

Instructions

Break Down the Butter – Using a stand mixer with the paddle attachment, add the flour and salt. Mix at the lowest speed (Stir) for about 10 seconds. Add the chilled diced butter and mix at the lowest speed. Turn the mixer on and off quickly for a few seconds to prevent the flour from spilling over.
Continue to mix on low speed (Setting 2) until the mixture resembles wet sand with coarse crumbles, about 75 seconds. Use your fingers to break up any large pieces. Do not overmix. The dough should not bind together before adding the water. Alternatively, use a dough/pastry blender or your fingers to break the butter into the dough.
Hydrate the Dough – Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 1 to 2 seconds. Add only enough water until the dough looks lumpy but not wet or sticky. Not all the water may be needed, about 5 to 6 tablespoons is typical. When the dough is pinched, it should compress and hold, not be dry or crumbly. Do not over-mix.
Rest the Dough – Press the dough into a 1” thick round disc, wrap it in plastic wrap, and place it in a resealable bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.
Roll the Dough – Remove the dough from the refrigerator and allow it to sit at room temperature for 5 to 10 minutes. If it’s still too hard, let it sit at room temperature until more pliable. Dust the counter and dough with flour. Rotate and dust as needed to prevent sticking. Use a rolling pin and flatten the dough into about a 14-inch circle, slightly thicker than ⅛-inch thick.
Form the Crust – Place the dough into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess dough leaving a ½-inch overhang. Tuck the extra dough underneath the bottom crust edges. Crimp by pinching the dough using the pointer and thumb fingers. Place the pie dish in the freezer for 20 minutes.
Preheat the Oven – Set the oven rack in the middle position. Preheat to 375°F (190°C).
Par-Bake Pie Crust – Place the chilled pie dish on a sheet pan. Place parchment paper on top of the crust and add the pie weights to cover just the bottom and sides, do not overfill. Bake until the edges are lightly golden and just begin to set, about 20 minutes.
Remove the crust from the oven, and allow the weights to sit inside for about 4 to 5 minutes to press down any puffed areas. Remove the paper and weights, they will not be used again. Bake for another 5 minutes to dry the bottom of the crust before filling. The crust may be a bit puffy, but it will deflate as it sits. Set on a wire rack while making the filling.
Cook the Bacon – In a large skillet, add the chopped bacon and turn the heat to medium. Once the bacon starts to sizzle, stir it occasionally until crispy, about 8 minutes. Transfer to a paper-lined plate to drain the fat.
Cook the Shallots - Leave about 1 tablespoon of the fat in the pan. Add the shallots and saute until fragrant and translucent, about 2 to 3 minutes. Transfer to a small bowl.
Layer the Quiche Filling – Evenly sprinkle half of the cheese, shallots, and bacon into the par-baked pie crust. Top with the remaining cheese.
Mix the Custard – In a medium bowl, whisk together the eggs, egg yolk, whole milk, heavy cream, salt, pepper, and nutmeg. Slowly pour the egg mixture into the pie crust. Allow it to settle around the filling ingredients.
Bake – Bake the quiche on a sheet pan until the surface and crust are golden brown, about 45 to 50 minutes. The center will be slightly jiggly. On an instant-read thermometer, the center should be 185 to 190ºF (85 to 88ºC). A knife is inserted about 1 inch from the edge should come out clean and not wet.
Cool and Serve – Cool the quiche on a wire rack until it reaches room temperature, about 1 ½ to 2 hours. Slice and serve.

Ingredients

Pie Crust

Lorraine Filling

Instructions

Notes

Nutrition