Classic Quiche Lorraine Recipe
The classic Lorraine quiche recipe consists of a puff pastry crust filled with delicious custard with eggs, bacon and cheese. This bacon quiche recipe is very versatile as you can serve it for breakfast or brunch and it can be eaten hot or cold.
Pastry: (for two standard 9 inch pie shells (no deep pan) or one 12 inch pie)
- 4-5 tablespoons of ice water
- 3/4 cup shortening
- 3/4 teaspoon of salt
- 1 3/4 cups all-purpose flour
- 6 large eggs
- 1 1/2 cup onion (diced)
- 2 cups of whipping cream
- Salt and pepper to taste)
- 6 slices of bacon (diced)
- 1 1/2 cups Gruyere (grated (about 4 oz / 110 g))
Prepare the dough:
First, combine the flour, salt and shortening until it looks like a big meal. Using a fork, stir the water, one tablespoon at a time, until the dough is adhered and easily wipes off the bowl. You don't need to use all the water. Use just enough to make a paste. Gather it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Then, divide the dough in half if you're making two quiches, or leave a ball if you're making a 12-inch pie. Flour a work surface and roll out the dough into a circle about 2 inches longer than your pie or pie pan. The dough should be about 1/8 "thick. Lightly grease the pie pan, then flip the dough on a rolling pin and transfer to one or more pie pan (s). Refrigerate while you make the filling.
Prepare the filling:
In a skillet over medium heat, cook the bacon for 3-4 minutes or until the fat is cooked through but before it begins to brown. Add the diced onion and cook with the bacon, stirring regularly, until the bacon is just crisp and the onions are golden brown. Remove from fire. Spoon the fat and throw in (Just tilt the pan and the fat will flow to the low point, where you can easily scoop it out with a spoon). Place the bacon / onion mixture in a bowl to cool to room temperature.
Preheat the oven to 375F.
Prepare the custard by mixing the cream and eggs together in a large measuring cup or similar with a pouring spout. Whisk well together with a whisk or fork. Season with salt and pepper, keeping in mind that there will already be salt from the bacon in the mixture, so you don't want to add too much salt.
When the bacon / onion mixture has cooled, spread over the bottom of the pie / pie shell (dividing between the two if you are making two regular pies). Top with grated cheese (again, dividing between two, if you are making two). Pour the custard on top (divide, if necessary). The custard can only come 1 / 2-2 / 3 from the pastry side. Don't worry, it swells while cooking.
Bake in a preheated oven for about 40 to 45 minutes, or until the pastry is set and nicely browned in spots. Remove from oven and let stand 5 to 10 minutes before slicing and serving. Happy Cooking Time.