Quiche Lorraine

Quiche Lorraine
Yield
6servings
Yield
6servings
Quiche Lorraine
Yield
6servings
Yield
6servings
Ingredients
Custard Filling
  • 2ea eggs
  • 5fl oz cream
  • 4oz gruyeregrated
  • 8oz Bacon lardons
  • 4oz onionsthinly sliced
  • 1/2T flour
  • 1/2T salt
  • 1t pepper
  • BASIC PIE DOUGH:
  • 6oz flour
  • 4oz buttermed. Dice (very cold)
  • 2fl oz ice water
  • pinch salt
Yield:
Instructions
  1. Filling: Cut lardons from slab bacon and sauté until starting to brown. Add onions and sauté over low heat until well caramelized. When onions and bacon are done pull of heat and hold.
  2. Meanwhile, make pie dough by putting flour and pinch of salt in a bowl and rubbing the butter into the flour between your fingers until the butter is the size of peas. You may also use a food processor.
  3. Add cold water 1 oz at a time to bring the dough together. Make into a disc and cover with plastic wrap and put in cooler for 20 minutes.
  4. After 20 minutes take out pie dough. Dust the dough and table with flour. Using a rolling pin, roll out the dough to a diameter of 14 inches and 1/16 inch, then carefully place into 9 inch tart pan. Note: If the dough is too hard to roll, let it warm up at room temperature for a few minutes.
  5. Dock the dough using a fork and blind bake for 12 to 15 minutes.
  6. Meanwhile, whisk two eggs, cream, flour, salt and pepper in a bowl until well mixed.
  7. Once the blind baked dough comes out of the oven, put the bacon and onion mixture on the bottom of the tart, then put the Gruyere cheese on top of the bacon/onion mixture. After that pour the custard over the cheese/onion/bacon mixture.
  8. Bake at 375 for 15 minutes. let cool for 20 minutes before serving