Classic Quiche Lorraine

Food

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Classic quiche Lorraine

Ingredients:

FOR THE TART SHELL

• 1 cup flour
• 1 tsp pinch salt
• 1 egg
• 5 tablespoons cold unsalted butter, cut into cubes the size of your thumbnail
• Ice water
• 1 Tbsp butter, for the pan

FOR THE FILLING

• 7 oz pancetta, sliced into short matchsticks
• 1 tbsp olive oil
• 7 oz Gruyère, coarsely grated (about 2 cups)
• 2 large eggs
• 4 large yolks
• 2 cups heavy cream
• Salt and pepper
• 1/4 tsp nutmeg

A few notes on making this:

• This recipe is a little involved, but worth it—it turns out so delicious.
• To speed up your time making this, you can use store-bought pastry dough.
• You can use bacon if pancetta isn’t available.

Directions:

• In a food processor, mix flour and salt with a few pulses. Add the egg and butter Mix all the ingredients with a few more pulses until everything is roughly blended together.
• Add 1-3 tablespoons of ice water into dough mixture and pulse together a few more times until dough comes together.
• Turn out on to a flat surface and use your hands to quickly work the dough into a flat disc. Wrap in plastic wrap and refrigerate an hour.
• Butter an 8in. false-bottomed fluted tart pan and refrigerate.
• Roll dough on a lightly floured surface to ⅛ inch, rotating every few strokes to keep the disc round and even.
• Drop the disc over the tart pan, and gently press the dough into the bottom and side, allowing excess to extend beyond the top of the ring. Roll a pin over the tart shell to remove the excess dough.
• Use your finger to press each flute of the fluted edges. Prick the floor of the shell with a fork several times, then freeze the shell for 20 minutes.
• Set the tart pan on a baking sheet, line the shell with parchment and fill with baking beans. Bake at 425 for 20 minutes. Remove the parchment and the beans, and if bottom is not beginning to turn golden, return to oven for a few minutes until it starts to puff and toast golden. Let cool on a rack until ready to fill.
• Heat the oil in skillet, and brown the pancetta over medium heat, then drain on paper towels.
• Spread the cooked pancetta in the bottom of the pastry shell. Then sprinkle around the grated Gruyère, minus 1 loose handful.
• Whisk the eggs and the yolks, then add the cream and whisk together until fully incorporated. Season with salt, pepper, and nutmeg.
• Pour the custard into the tart shell, place on a baking sheet and bake at 425 for 20 minutes.
• Lower temperature to 400, and if the quiche is getting dark, cover loosely with foil, then continue baking for 10 or 15 more minutes, until the center just puffs and starts to crack, with a still-jiggly center.
• Remove quiche from oven, and scatter remaining cheese across the top. Place on a wire baking rack to cool, remove the outer ring and let set at least 30 minutes before serving.