icon Quiche Lorraine
from Emeril Lagasse
Quiche is a family of dishes from the Lorraine region in northeastern France. It consists of custard made from eggs and milk or cream in a pastry crust. Usually, the pastry shell is pre-baked before the other ingredients are added for a second baking. Ingredients include cooked chopped meat, vegetables, cheese and herbs.

The name is derived from the German word Kuchen (cake). The basic Quiche Lorraine is an open pie with a filling of egg, cream custard, smoked bacon or lardons. Adding grated Gruyère cheese makes a Quiche au Gruyère or a Quiche Vosgienne. Adding onions makes a Quiche Alsacienne.

Quiches make nice breakfast or brunch entrees, but also full lunches and dinners.

Flaky Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 7 tbsp unsalted butter, chilled and cut into pieces
  • 1-2 tbsp ice water or more, as needed
  • 6 oz thick cut bacon, cut into narrow strips, or lardons
  • 2 large eggs
  • 2 large egg yolks
  • 1 1/4 cups cream
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • Pinch freshly grated nutmeg
  • 1 cup Gruyère cheese, grated

Flaky Crust

  1. Combine the flour, salt, and butter in a medium bowl. Mix with your fingertips until the mixture resembles coarse crumbs. Add the water 1 tbsp at a time and mix until the dough comes together and is no longer dry, being careful not to overmix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  1. On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. Alternatively, a 9-inch pie pan can be used. Refrigerate for at least 30 minutes.
  2. Preheat the oven to 375 deg F.
  3. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
  4. In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat.
  5. Arrange the bacon evenly over the bottom of the baked crust.
  6. In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, about 30 to 35 minutes.
  7. Remove from the oven and let cool on a wire rack for 15 minutes before serving.
  8. YIELD: One 9-inch tart.

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Last updated: October 12, 2010
Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.