There is something so special about a really great quiche – the mouth feel of the buttery crust as it shatters under your teeth at first bite, the melt-in-the mouth texture and then of course the flavor of rich custard that brings it all together.
Quiche Lorraine is a classic! It can be made with sautéed onions or none, bacon or ham, cheese or no cheese. And so it takes on all of these manifestation depending on the creator’s mood and tastes.
Julia Child’s version is wonderful and simple. Hers begins with the classic Cordon Bleu recipe for pate brisee which is one I have been following for years with one BIG exception. She adds lard along with her butter. And it is brilliant. I’m never doing mine without lard ever again.
Her filling is lovely too – no onions, just crispy bacon in and egg cream custard. I have taken the liberty of adding some Gruyere to mine - freshly shredded of course! I mean how can one go wrong with Gruyere?!
Other than that, it’s mainly all Julia Child through and through. Of course with my tips on how to make perfectly cooked bacon, the first step of which begins with water, yes, water!
So if I’ve piqued your curiosity enough and you want an amazing meal at the end of a bit of time & effort, it’s time you got started – with a glass of wine in hand & an apron to tow. Julia Child style, of course!
Bon appétit
Gather the ingredients,
For the Pate Brisee - 9" Quiche : 1-1/3 cup all-purpose flour, 1 stick (115 gms) cold butter, unsalted, 2 tbs lard or shortening, 1 egg* (not in original recipe), 1 tsp salt, 1-1/2 tbs to 2 tbs ice cold water* (qty reduced due to addition of egg)
For the Filling:6 slices thick bacon, water to cook bacon* (not in original recipe), 4 eggs, 1- 1/3 cup heavy cream, 1/8 tsp ground nutmeg, 1/2 tsp salt, 1/4 tsp ground black pepper, approx. 1/2 lb (to yield 1 cup shredded) Gruyere cheese* - not in original recipe
Also: dried beans or rice, Aluminum foil, 9" metal French tart pie dish with removable bottom
Water: Chill in the freezer or add ice cubes to water for a quick fix.
Butter: cut into 1/2" cubes
Dough: In a food processor fitted with a metal blade, add all-purpose flour, chilled butter (from refrigerator), lard, salt & egg.
Process for a minute or so - the mixture should look like coarse meal.
Add the water and knead for 25 seconds till a ball has formed.
Cook's Note: If in 25 seconds the mix is still crumbly & a dough ball has not formed, add 1/2 tbs chilled water and knead again for 25 seconds till a dough ball has formed.
Flatten dough ball between palms, wrap it in cling wrap and refrigerate for 1-2 hours OR freeze for 10-15 minutes until cold.
Remove from the refrigerator, discard the cling wrap and sprinkle with 1 tbs flour.
On a lightly floured counter, roll the dough until it is 2 inches larger than your pan.
Lift it onto the rolling pin and unroll it over the pan. Lift the edges to settle them in the bottom of the pan. With your thumbs, work the dough gently down the sides of the pan to make them thicker and sturdier than the bottom. Roll the rolling pin over the top of the pan.
Trim off excess dough. Push the dough up to make a ⅛ -inch ridge all around the rim. With the dull edge of a table knife, make a decorative pattern around the rim if desired.
Prick the bottom well all over with a fork. Refrigerate the pastry shell for 30 minutes. While the pastry is cooling, begin working on the bacon.
Bacon: Arrange slices in a saute pan. Cover with water so the water is 1/2" above the surface of the bacon. Over medium-hight heat bring the water to boil and continue to simmer until all the water has evaporated.
Fat collects at the bottom of the pan. Drain the fat away in a cup to be later discarded. Continue to cook the bacon for a few minutes on each side until both sides are golden brown and crispy.
Remove to cool on a plate lined with kitchen paper towels.
Pastry: Take a large piece of Aluminum foil. Ease it, onto the quiche shell. Fill with dried beans or rice.
Bake the pastry in the lower-middle level of the oven for 9-10 minutes or until the pastry is set but still slightly soft. Remove the foil and beans or rice. Set the pan on a baking sheet.
Filling:
In a bowl, beat the eggs, cheese, salt, pepper, and nutmeg.
Crumble the bacon into the pastry shell. Pour the mixture into the pastry; it should come ¼ inch from the rim. Dot with the butter.
Bake the quiche for 30 to 35 minutes or until the mixture rises and browns. A skewer inserted into the center of the quiche should be clean when withdrawn. If necessary, continue baking for 3 or 4 minutes.
Set the tart pan on a small bowl so the sides fall away. Slide the quiche onto a dish or board and cut into wedges. Serve with cold cucumber salad or fresh fruit of your choice.
Recipe for
Classic Quiche Lorraine
Slightly adapted, 'From Julia Child’s Kitchen'
Preparation time: 10 minutes
Chilling time: 45 minutes
Baking time: 40 minutes
Shopping List
For the Pate Brisee - 9" Quiche :
1-1/3 cup all-purpose flour
1 stick (115 gms) cold butter, unsalted
2 tbs lard or shortening
1 egg* (not in original recipe)
1 tsp salt
1-1/2 tbs to 2 tbs ice cold water* (qty reduced due to addition of egg)
For the Filling:
6 slices thick bacon
water to cook bacon* (not in original recipe)
4 eggs
1- 1/3 cup heavy cream
1/8 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground black pepper
approx. 1/2 lb (to yield 1 cup shredded) Gruyere cheese* - not in original recipe
Also: dried beans or rice, Aluminum foil, 9" metal French tart pie dish with removable bottom
Method:
Water: Chill in the freezer or add ice cubes to water for a quick fix.
Butter: cut into 1/2" cubes
Dough: In a food processor fitted with a metal blade, add all-purpose flour, chilled butter (from refrigerator), lard, salt & egg.
Process for a minute or so - the mixture should look like coarse meal.
Add the water and knead for 25 seconds till a ball has formed.
Cook's Note: If in 25 seconds the mix is still crumbly & a dough ball has not formed, add 1/2 tbs chilled water and knead again for 25 seconds till a dough ball has formed.
Flatten dough ball between palms, wrap it in cling wrap and refrigerate for 1-2 hours OR freeze for 10-15 minutes until cold.
Remove from the refrigerator, discard the cling wrap and sprinkle with 1 tbs flour.
On a lightly floured counter, roll the dough until it is 2 inches larger than your pan.
Lift it onto the rolling pin and unroll it over the pan. Lift the edges to settle them in the bottom of the pan. With your thumbs, work the dough gently down the sides of the pan to make them thicker and sturdier than the bottom. Roll the rolling pin over the top of the pan.
Trim off excess dough. Push the dough up to make a ⅛ -inch ridge all around the rim. With the dull edge of a table knife, make a decorative pattern around the rim. Prick the bottom well all over with a fork.
Refrigerate for 30 minutes.
While the pastry is cooling, begin working on the bacon.
Bacon: Arrange slices in a saute pan. Cover with water so the water is 1/2" above the surface of the bacon. Over medium-hight heat bring the water to boil and continue to simmer until all the water has evaporated.
Fat collects at the bottom of the pan. Drain the fat away in a cup to be later discarded. Continue to cook the bacon for a few minutes on each side until both sides are golden brown and crispy.
Remove to cool on a plate lined with kitchen paper towels.
Pastry: Begin to roll out the pastry. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.
Take a large piece of Aluminum foil. Ease it, onto the quiche shell. Fill with dried beans or rice.
Bake the pastry in the lower-middle level of the oven for 9-10 minutes or until the pastry is set but still slightly soft. Remove the foil and beans or rice. Set the pan on a baking sheet.
Filling:
Crumble the bacon into the pastry shell.
In a bowl, beat the eggs, cheese, salt, pepper, and nutmeg. Pour the mixture into the pastry; it should come ¼ inch from the rim. Dot with the butter.
Bake the quiche for 30 to 35 minutes or until the mixture rises and browns. A skewer inserted into the center of the quiche should be clean when withdrawn. If necessary, continue baking for 3 or 4 minutes.
Set the tart pan on a small bowl so the sides fall away. Slide the quiche onto a dish or board and cut into wedges. Serve with cold cucumber salad or fresh fruit of your choice. Enjoy!
