Name: Quiche Lorraine
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 1/4 c. all-purpose flour -; 1/2 tsp. kosher salt -; 1/2 c. (1 stick) cold butter, cubed -; 3 tbsp. ice water -; 8 slices bacon -; 1 1/2 c. shredded Gruyère, divided -; 1 shallot, minced -; 6 large eggs -; 1 1/2 c. heavy cream -; Pinch of cayenne -; Pinch of nutmeg -; Kosher salt -; Freshly cracked black pepper -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Quiche Lorraine

1. 1 1/4 c. all-purpose flour -

2. 1/2 tsp. kosher salt -

3. 1/2 c. (1 stick) cold butter, cubed -

4. 3 tbsp. ice water -

5. 8 slices bacon -

6. 1 1/2 c. shredded Gruyère, divided -

7. 1 shallot, minced -

8. 6 large eggs -

9. 1 1/2 c. heavy cream -

10. Pinch of cayenne -

11. Pinch of nutmeg -

12. Kosher salt -

13. Freshly cracked black pepper -

How to cook deliciously - Quiche Lorraine

1. Stage

Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap, and refrigerate until firm, 30 minutes.

2. Stage

Preheat oven to 375°. On a lightly floured surface, roll out crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use.

3. Stage

In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain.

4. Stage

Scatter cooked bacon on pie crust with 1 cup Gruyère and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese.

5. Stage

Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15 minutes before slicing and serving.