It’s got the most delectable crust and balanced flavors.
When youre planning for the ultimatebreakfast spreador brunch, a delicious quiche Lorraine needs to be on the menu.
Thiseasy tartis made with a buttery crust and a tender egg custard.
Credit: Jason Donnelly
It has become a popular dish across the globe for a reasonthe ideal balance of textures and flavors.
Here’s our Test Kitchen’s best quiche Lorraine recipe.
What Is Quiche Lorraine?
Quiche Lorraine originated in Lorraine located in the Northwest region of France.
It’s a classic tart with bacon and cheese baked in acreamy custard.
In a medium bowl stir together flour and salt.
Using pastry blender, cut in shortening and butter until pieces are pea size.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork.
Push moistened pastry to side of bowl.
Gather flour mixture into a ball, kneading gently until it holds together.
On a lightly floured surface use your hands to slightly flatten pastry.
Roll pastry from center to edges into a circle about 12 inches in diameter.
Wrap pastry circle around the rolling pin.
Unroll into a 9-inch pie plate.
Ease pastry into pie plate without stretching it.
Trim pastry to 1/2 inch beyond edge of pie plate.
Fold under extra pastry even with the plate’s edge.
Crimp edge as desired.
Do not prick pastry.
Line the unpricked pastry shell with a double thickness of heavy foil.
Bake for 8 minutes.
Bake for 6 to 8 minutes more or until pastry is golden brown.
Reduce oven temperature to 325F.
Meanwhile, in a very large skillet cook bacon until crisp or cook turkey bacon according to package directions.
Drain, reserving 1 tablespoon of the drippings.
Crumble bacon finely; set aside.
Cook onion in the reserved drippings over medium heat until tender; drain.
In a large bowl stir together eggs, half-and-half, salt, and nutmeg.
Stir in crumbled bacon and onion.
In a small bowl combine shredded cheese and flour; add to egg mixture.
Pour egg-cheese mixture into the hot, baked pastry shell.
Let stand for 10 minutes before serving.
If desired, garnish with tomato and parsley.
Cook the onion and 11/2cups sliced fresh mushrooms in 1 tablespoon hot vegetable oil until tender, stirring occasionally.
Stir in 3 cups lightly packed coarsely chopped fresh spinach.
Stir into egg mixture with cheese in Step 3.
Per slice: 526 cal., 36 g total fat (17 g sat.
2,000 calories a day is used for general nutrition advice.
