Quiche Lorraine

Question: How do you know that you’ve been neglecting your food blog? Answer: When the last post is about a duck, which not only was never your dinner, but rather a living animal who is nesting on your balcony and who just came back for another nesting season… meaning that a whole year has gone by since your last post and that this duck has had more in the oven than you have.  Well, that last part may be a slight exaggeration, since in this past year, my oven got quite a bit of action… one could even say that it has gotten around, if you know what I mean… that slutty slutty oven…  Ok, this is one of those unfortunate metaphors, which should definitely not be continued, because who knows where it might take me.*  So anyway, recently, the oven has been my accomplice in the obsessive preparation of quiches of all sorts.  Here’s a quick fact for you, I have always loved quiche but never made one till about a month ago.  I guess it’s because quiche always seemed to register high on the PITA meter (for an explanation about PITA go here).  And then one day, completely randomly, I decided to make Quiche Lorraine, which ended up turning into a quiche mania of sorts.  Once I mastered Quiche Lorraine, I moved to Quiche Flamiche and then moved in the direction of savory tarts, like the Eggplant-Tomato tart.  I am pretty sure that I will soon spill into sweet tarts.  And speaking of tarts, did I mention that my oven was one?



250g (1 cup) flour

½ tsp. salt
125g (4.4 oz.) butter
2-3 Tbs water

200g (7 oz.) bacon
5 eggs
200ml (7 fl. oz.) heavy cream
50 g (1.7 oz.) gruyère cheese

Making the dough: Sieve the flour and the salt into a bowl.  Add the butter (you can replace half the butter with lard aka schmalz for a more savory taste).  Rub the butter with your hands for a few minutes while mixing it with the flour till it forms sandlike crumbs.  Add the water, mix and lightly knead into a flat ball.  Wrap in plastic wrap and let it chill in the fridge for at least 30 minutes.  Heat the oven to 200°C (390°F).  Take the dough out of the fridge, roll out with a rolling pin till thin and place in a 22cm (9 inch) tart form.  Make sure that the dough is evenly spread out and cut off all excess dough.  Pierce the dough with a fork all over the bottom and fill with ceramic pie weights (also charmingly known as the baking beans).  Bake for about 10 minutes, remove the pie weights and bake for another 5-7 minutes till golden brown.  Remove from the oven and let cool.  Fry the bacon till brown and crispy and drain it from fat on a paper towel.  Place the bacon evenly on the tart crust.  Mix the eggs, cream, salt, pepper, nutmeg and gruyère and pour over the bacon. Bake for about 25 minutes in 200°C (390°F) till golden brown.  Eat warm or cold with a simple salad.

You could also make mini quiches instead of one large quiche, this is precisely what I’ve done with the leftover dough and filling.

Adapted from: The German version of Tarts: Sweet and Savory by Maxine Clark

*Especially that I just finished reading the infamous Fifty Shades of Grey trilogy, so I might feel inspired to write about sexy ovens or sadomasochistic ovens, neither one of which belongs on this wholesome blog.  Pssst… read the book.

2 Responses to Quiche Lorraine
  1. Monika
    July 8, 2012 | 6:06 pm

    Kash, I just did this for dinner: the recipe is just perfect! It rose quite a bit while it was baking but once out of the oven, it acquired the perfect quiche form and shape. And taste!!! Very, very, very delicious!

  2. Tat
    January 3, 2013 | 9:09 am

    Looks lovely. This is just the simple, no-frills perfect quiche recipe. Lovely picture at the top too. Thanks!

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