Saturday, August 6, 2016

Quiche Lorraine with Gruyere Cheese

This dish comes form the Lorraine Region and it might be the most popular French dish outside of France. The gruyere cheese adds an incredible flavor and perfectly blends with the rest of the ingredients. You may replace it with other kinds of cheeses but in my opinion this quiche tastes so much better with it. Delish! 

Serves: 6 - 8



1 stick of butter, cut into pieces 
1 egg yolk 
a pinch of salt 
2 cups of all - purpose flour 
3 Tbsp water 
juice of 1/2 lemon 


2 egg yolks 
2 whole eggs 
3 1/2 fl oz milk 
10 fl oz heavy cream 
finely ground black pepper 
2 pinches of freshly grated nutmeg 
1 tsp butter 
3 1/2 oz bacon/diced 
3 1/2 oz (100 g) grated gruyere cheese 


To make the pastry, place the butter, egg yolk and salt in a food processor and blend to combine. Add the flour, water and lemon juice and pulse to form a ball. Remove from food processor, wrap in plastic and refrigerate for at least 30 minutes before using. (After the 30 minutes, I put mine on the counter for about 30 minutes to reach room temperature. Dough is much easier to work with when it's not as cold).

Preheat the oven to 450 F (230 C). Grease 8 1/2 inch loose - based tart (flan) tin and line the base with parchment paper (you can also use any kind of tart pan). 

Roll out pastry on a floured surface and use to line the tart pan. Trim the edges and line the pastry with foil. Fill with pastry weights (or use rice or dried beans). Cook for 12 minutes, then carefully remove the foil and weights.

In a bowl, whisk together the yolks, whole eggs, milk and cream. Season to taste with salt, pepper and nutmeg. 

Lower the oven temperature to 350 F (180 C). 

Melt the butter in a frying pan and cook the bacon for 3 minutes, turning occasionally. ( I know…cook beacon in butter?! What?!) Drain the bacon well then scatter over the blind - baked pastry shell. Sprinkle on the cheese then pour in the egg mixture. 

Carefully transfer the quiche to the oven and cook for 20 - 25 minuets, or until the filling is set and the top is golden brown. When cooked, remove from the oven and leave for about 10 minutes before unmolding/serving. 

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