Quiche Lorraine
9-by-2-inch bottomless cake ring
Large sheet pan
Large sauce pan
Spice grinder
Large mixing bowl
sauté pan
Meat grinder
Food processor
1 ½-quart/1.5-liter terrine mold and large roasting pan
1.
Prepare the pastry: Lightly oil a 9-by-2-inch bottomless cake ring and place it on a parchment-lined baking sheet. On a floured surface, roll out the dough to ¼ inch thick and 14 inches in diameter, turning it 90 degrees as you go. If too soft, chill briefly.
2.
Line the ring: Drape the dough over a rolling pin, lift it over the ring, and lower it in, pressing gently into the bottom and sides. Trim any overhang longer than an inch, folding the excess over the outside of the ring. Patch any cracks with scraps, then refrigerate or freeze for at least 20 minutes.
3.
Blind bake the shell: Heat the oven to 375°F. Line the shell with parchment and fill completely with pie weights or dried beans. Bake until the edges are lightly browned, 35 to 45 minutes. Remove the weights and parchment, patch any cracks, and bake until the bottom is golden brown, 15 to 20 minutes. Let cool completely.
4.
Prepare the filling: Preheat the oven to 375°F. Bake the lardons on a sheet pan until the fat renders but they are not crispy, about 15 minutes. Drain on paper towels. In a skillet, warm the lardons with thyme, onion confit, salt, and pepper for 5 minutes. Drain again.
5.
Make the custard: Scald the cream and milk in a saucepan over medium heat, then cool for 15 minutes. In a blender, combine eggs, yolk, cream mixture, nutmeg, salt, and pepper. Blend on low for one minute.
6.
Assemble the quiche: Scatter half the filling over the cooled pastry shell and pour in half the custard. Repeat with the remaining filling and most of the custard. Place the quiche in the oven, then pour the last bit of custard into the center to fill it to the top.
7.
Bake, cool, and serve: Bake at 325°F for 1½ to 1¾ hours until golden brown and just set. Cool completely, then refrigerate for four hours or overnight. Before serving, trim any excess crust, remove from the pan, and reheat at 375°F for 15 minutes. Slice and serve warm.
Ingredients
Crust
- 1 pâte brisée, fully baked and cooled, see instructions
Filling
- 455g/16 oz thick-cut bacon, cut into strips
- 1 tsp fresh thyme, chopped
- 240g/1 cup melted onions or caramelized onions
- ½ tsp salt
- ¼ tsp black pepper
- 100g (1 cup) grated Gruyère cheese
Custard
- 475ml (2 cups) heavy cream
- 475ml (2 cups) whole milk
- 6 large eggs
- 1 tablespoon Kosher salt
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon white pepper
Cook's Notes
A good quiche is an experiment in balance. Rich but not heavy, indulgent yet elegant. The buttery and flakey crust cradles a silky, custard-like filling of eggs, cream, smoky bacon, and just enough nutmeg to whisper rather than shout. The French may serve it at any hour, but I find it especially suited for a lingering lunch, ideally with our crisp Napa Valley Chardonnay. After all, quiche is a good excuse to drink wine before sundown.
This recipe is not the time for half-measures. Use good eggs, thick-cut bacon, and a proper blind-baked crust. Don’t think about skimping on the cream, whole milk, or Gruyère. Pour a glass of Gentleman Farmer Chardonnay, let the toasty notes play off the richness of the quiche, and enjoy the great pleasure of simplicity done well.