Although often associated with brunch, Quiche Lorraine, which hails from the region of Alsace-Lorraine, satisfies the palate any time of day. Our homemade crust shelters a savory custard that includes bacon, Gruyère, and thyme. Enjoy a slice with a generous sprinkling of green onions.
Makes 1 (9½-inch) quiche
- Short Crust (recipe follows)
- 4 ounces diced thick-cut bacon
- ½ cup diced sweet onion
- 3 cloves garlic, minced
- 3 large eggs
- 1½ cups half-and-half
- 1¼ teaspoons salt
- ½ teaspoon chopped fresh thyme
- ¼ teaspoon ground white pepper
- ⅛ teaspoon ground nutmeg
- 1 ounce shredded smoked Gruyère
- Garnish: sliced green onion
- Preheat oven to 350°.
- Place Short Crust on a large, rimmed baking sheet. Top frozen crust with parchment paper; add pie weights. Bake until edges are dry and lightly golden, about 22 minutes. Carefully remove parchment and weights. Prick bottom of crust all over with a fork. Bake until interior of crust is lightly golden and set, 20 to 25 minutes more, lightly covering edges with foil to prevent excess browning, if necessary. Let crust cool completely in pan on wire rack.
- Position oven rack to lower third of oven.
- In a medium skillet, cook bacon over medium heat, stirring occasionally, until crispy and fat is rendered, about 15 minutes. Using slotted spoon, remove bacon and let drain on paper towels. Reserve 1 tablespoon drippings in pan.
- In same skillet, add onion and garlic. Cook, stirring frequently, until soft and fragrant, 1 to 2 minutes. Remove from skillet and set aside to let cool.
- In a medium bowl, whisk together eggs, half-and-half, salt, thyme, pepper, and nutmeg until well combined and foamy.
- Sprinkle cheese, in an even layer, into bottom of prepared crust. Sprinkle cooked bacon over cheese. Top with cooked onion mixture. Pour egg mixture over onion mixture, gently stirring to evenly distribute ingredients if needed.
- Bake in lower third of oven until filling is set and golden brown, about 30 minutes. (Center may jiggle slightly, but edges should be set.)
- Let cool for at least 30 minutes before serving. Garnish with green onion, if desired.
Makes 1 (9½-inch crust)
- 2½ cups all-purpose flour
- 2 teaspoons kosher salt
- 1 cup cold unsalted butter, cubed
- 3 tablespoons plus 1 teaspoon ice water
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour and salt by hand. Add butter and beat at a low speed until butter is broken into small pieces, 2 to 3 minutes. (If larger pieces of butter remain, squeeze between fingers to break up.) Add ice water, 1 tablespoon and teaspoon at a time, beating just until moist clumps form.
- Transfer mixture to a large piece of plastic wrap. Using hands, bring mixture together to form a dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour or overnight. Let stand at room temperature until slightly softened, 10 to 15 minutes.
- Lightly spray bottom of a (9½-inch) round fluted tart pan with removable bottom with cooking spray.
- On a lightly floured surface, roll dough into a 14-inch circle (approximately ⅛-inch thick), flouring rolling pin and underneath dough as necessary. Gently transfer dough to prepared pan, pressing over bottom and up sides. Using a small, sharp knife, trim dough flush with sides of tart pan; pinch sides lightly so dough sits approximately ⅛ inch above top edge of tart pan. Freeze until firm, 15 to 25 minutes.