AUTHENTIC CLASSIC QUICHE LORRAINE - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

AUTHENTIC CLASSIC QUICHE LORRAINE

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AUTHENTIC CLASSIC QUICHE LORRAINE               

                 8 servings                               

 

The classic quiche Lorraine contains heavy cream, eggs, and bacon.....no cheese

  • Crust  (or use ½ (15-ounce) package refrigerated pie crusts (1 crust)
  • 1½ cups flour
  • ¼ teaspoon salt
  •                      6 tablespoons butter                      
  • 2¼ tablespoons vegetable shortening
  • 3 to 4 tablespoons cold water

 

Filling

  • 6 to 8 slices bacon, cut into small pieces (see note)
  • Water as needed
  • 3 eggs or the equivalent of 3 eggs in egg substitute, IE, Egg Beaters, at room temperature
  • 1¾ cups heavy cream or half-and-half or milk (see note)
  • Salt and freshly ground pepper to taste
  • Pinch of nutmeg or to taste
  • 1 to 2 tablespoons butter, cut into tiny pieces

 

Prepare crust.  In a medium bowl, sift flour and salt together.  Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.  Sprinkle water evenly over surface, 1 tablespoonful at a time, mixing lightly with a fork.  Shape mixture into a ball, cover with plastic wrap, and chill in refrigerator for about 15 minutes.  Roll out dough on a lightly floured board into a circle 1/8-inch thick and 2 inches larger than the diameter of the pie plate or spring-form pan.  Carefully fit into a 9-inch diameter pie plate or spring-form pan.  If using a pie plate, form a standing ridge around the edge of the crust.  Place a sheet of aluminum foil over the crust and top with a thin layer of dried beans or uncooked rice.  Partially bake in a preheated moderate oven (350 degrees F.) for 7 minutes.  Remove from oven and remove beans or rice and foil from crust; set crust aside while preparing filling.

 

Prepare filling.  In a small heavy saucepan, cook bacon pieces in water to cover over moderate heat for 5 minutes; drain thoroughly.  Dry on absorbent paper, then brown lightly in a small heavy skillet over moderate heat (see note).   Press bacon pieces into the bottom of the partially cooked pastry shell.

 

In a medium bowl, combine eggs, cream, salt, pepper, and nutmeg, beating lightly.  Pour mixture into partially baked pastry shell.  Scatter butter pieces over filling.  Increase oven temperature to moderate (375 degrees F.).  Bake in the upper third of the oven for 30 minutes or until filling is set and quiche is puffed and lightly browned.  Allow quiche to stand for several minutes prior to cutting into wedges.  Serve hot or at room temperature.

 

Note: May use ½ cup commercial crisp crumbled bacon, if desired.

Note: May use reduced-fat or skim milk, but the flavor will not be as rich.

 

Variations: Press 1 cup finely shredded Swiss or smoked Gouda cheese into the bottom of partially baked crust prior to adding the remaining filling.

Sauté 1 cup thinly sliced or coarsely chopped mushrooms (any variety or a combination) in 1 to 2 tablespoon(s) melted butter in a small heavy skillet until just crisp tender; drain well and add to filling before baking.  If using mushrooms, do not add butter to filling before baking.

Or, omit bacon and add 1 cup cubed fully-cooked smoked ham.

Or, omit bacon and ham and use only 8 ounces sautéed fresh mushrooms.

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