Note to Self:

Tuesday, May 1, 2012

Quiche Lorraine


I made this today at my job (for 120 people actually) and it looked so beautiful and was so delicious I thought I'd post a few pictures and share a very simple recipe for it. The classic recipe calls for bacon, but in this version I use ham (both are equally delicious). I also included a simple recipe for tart dough below, it's the one I used today and if you have a food processor it literally takes 30 seconds to make. You can, of course, also use a store-purchased shell (but it's not quite as satisfying). When you par-bake the shell remember that it is baked-blind so you will have to weight it down while it bakes. And yes, Bruce Feirstein, contrary to what you may have written, real men do eat quiche.



Quiche Lorraine
Serves 8
1 par-baked tart shell, store bought or use the recipe below
4 ounces lean ham or cooked bacon, diced
4 ounces Gruyère cheese, shredded
1 cup cream
7 large eggs
¼ teaspoon kosher salt

Preheat an oven to 325F. Layer the ham (or bacon) and cheese into the par-baked tart shell. Mix the cream, eggs and salt together in a bowl and pour it over the ham and cheese. Bake the quiche for about 30 minutes, or until the eggs are cooked and set. If it begins to brown too quickly, cover the quiche with foil or parchment as it bakes

Pâte Brisée
(Tart Dough)
Yield: 1 (10-inch) tart dough
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
4 ounces cold unsalted butter, cut into pieces
1/4 cup cold water

Combine the flour, salt, sugar, and butter in a food processor and pulse for approximately 15-20 seconds, or until it resembles coarse cornmeal. With the motor running, add the water. Remove the dough from the machine and shape into a disk. Wrap in plastic wrap and refrigerate 1 hour.



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