Quiche Lorraine

Pastry Technique – Week 1 – Session 2

I am not one to normally make Quiche, but I sure will now!!!

Quiche Lorraine

Tart Dough (pâte brisée)
50 grams bacon (cubed, cooked to desired texture) -about 1/4 cup
50 grams Gruyère cheese (grated) – about 1/4 cup
125 milliliters whole milk – about 4 1/4 ounces
125 millilititers heavy cream – about 4 1/4 ounces
2 eggs
pinch of salt
pinch of nutmeg
pinch of ground pepper

1. Roll out dough into a circle approx 10″ in diameter and 1/8″ thick. Line a tart pan or ring with the dough and chill.

2. Preheat oven to 350°F.

3. Blind bake the tart shell in the preheated oven until lightly brown. Set aside to cool.

*note, plastic wrap is used in the blind baking picture above. This is heavy duty plastic wrap at the FCI. Normal household plastic wrap will melt in the oven. Use aluminum foil or parchment paper instead.

4. Prepare custard – Mix milk, cream, eggs & seasonings together.

5. In cooled tart shell, add cooked bacon, then grated cheese. Pour custard mixture over the top of bacon & cheese.

6. Bake at 250°F for 20-30 minutes or until custard is set and a knife in the middle comes out clean.

Recipe Source: French Culinary Institute
Photos:
By Jen Grove

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One thought on “Quiche Lorraine

  1. Let’s talk custard– no water bath? (I’ve never made a quiche, just many many custards and always use a water batch- did Frenchie address this?)

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