Step by step recipe to make perfect quiche lorraine. Rich, creamy and packed with bacon and cheese! Intermediate - Recipe requires 2 + basic techniques (Pastry dough + blind baking + Baking quiche filling). Easy to follow for those who cook / bake regularly. Some steps require chilling time. Can be served hot, or at room temperature. US based cup, teaspoon, tablespoon measurement. Common Measurement Conversions
Ceramic Pie weights (or use uncooked beans or rice instead)
Pastry mat for easy rolling
2 ¼cupsAP flour270 g
1 ½sticks unsalted butterchilled and cubed (170 g)
2 - 4tbspchilled water
12slicesof baconchopped and pan-fried
1cupgruyere cheeseor Swiss cheese (75 g)
3tbspfinely chopped chives
¾cuphalf and halfor full cream milk
Place the 2 ¼ cups (270 g) flour and ¾ tsp salt in a large bowl, and mix to combine.
Add the 1 ½ sticks (170 g) cubed butter, and using a pastry blender or your fingers, cut the butter into the flour. The flour-butter mix should mostly resemble coarse bread crumbs with some larger chunks.
In a small bowl, beat the egg with 2 tbsp of chilled water.
Add the egg mix to the flour, and mix it into the flour using a fork or floured hands. Knead gently to bring the flour together to form a dough. Add more water if needed. I use about 3 tbsp of water.
Knead the dough gently to form a dough disc. Place the dough in a ziploc bag (or wrap in plastic wrap), and refrigerate for a minimum of 1 hour.
When ready to bake, preheat the oven to 400°F/205°C.
Lightly butter a 9 inch pie pan (or quiche pan).
Lightly flour a work surface (or pastry mat), and roll out the dough to a 14 - 15 inch diameter circle, and about 3 - 4 mm thick. Make sure the dough isn’t sticking to the work surface while you’re rolling it out.
Carefully place the dough in the pie dish, without overstretching the dough, and make sure it's laying flat on the pie dish, with no bubbles underneath.
Trim the excess crust, while leaving a small overhang from the sides of the pie dish. Fold the overhang, and create a fluted crust edge (using a fork or your fingers). Dock the base of the pie crust and refrigerate the crust for at least 30 minutes.
Before baking, take a large piece of parchment paper (to fit inside the pie dish), and crumple it up. Then uncrumple the parchment paper and place it on top of the pie crust, followed by ceramic pie weights or dried beans to weigh it down.
Bind bake the pie crust for 20 minutes, until it turns a light golden. Remove from the oven and then remove the pie weights and parchment paper. Return to the oven to be baked for a further 5 - 10 minutes. You can cover the edges of the crust with foil if you like (to prevent the crust from burning).
Remove from the oven and let it cool completely.
Preheat the oven to 325°F/162°C.
In a large bowl, place the 5 eggs and whisk well.
Set aside a handful of the cooked bacon. Add the rest of the bacon to the whisked eggs.
Add the ¾ cup half and half and ¾ cup cream, salt, 1 cup cheese and chopped chives to the egg mix. Whisk to mix well. Set aside.
Cover the edges of the cooled quiche crust with foil. Pour the filling into the crust.
Bake the quiche in the preheated oven for about 15 minutes, and then sprinkle the bacon that you set aside earlier.
Bake the quiche for a further 20 - 30 minutes (a total time of 35 - 45 minutes) until the filling is baked. The middle should still be just a little jiggly, but not runny.
Turn off the oven, and let the quiche cool in the oven for about 10 minutes with the oven door half open.
Serve the quiche while still warm or at room temperature with a side salad.