‭QUICHE LORRAINE RECIPE‬

‭Ingredients:‬

‭For the crust:‬

‭‬
● ‭ 1/4 cups (155g) all-purpose flour‬
1
‭●‬ ‭1/2 teaspoon salt‬
‭●‬ ‭1/2 cup (115g) unsalted butter, cold and cubed‬
‭●‬ ‭3-4 tablespoons ice water‬

‭For the filling:‬

‭‬
● ‭ slices bacon‬
6
‭●‬ ‭1 cup (240ml) heavy cream‬
‭●‬ ‭1 cup (240ml) milk‬
‭●‬ ‭4 large eggs‬
‭●‬ ‭1/4 teaspoon salt‬
‭●‬ ‭1/4 teaspoon black pepper‬
‭●‬ ‭1/4 teaspoon ground nutmeg (optional)‬
‭●‬ ‭1 cup (100g) shredded Gruyère or Swiss cheese‬
‭●‬ ‭1/2 cup chopped onion (optional)‬
‭●‬ ‭1/2 cup chopped spinach or other vegetables (optional)‬

‭Instructions:‬

‭1.‬ ‭Prepare the crust:‬

‭○‬ ‭In a large bowl, mix the flour and salt. Add the cold, cubed butter and use a pastry cutter or your‬
‭fingers to cut the butter into the flour until the mixture resembles coarse crumbs.‬
‭○‬ ‭Add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the‬
‭dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.‬
‭○‬ ‭Preheat the oven to 375°F (190°C).‬
‭○‬ ‭On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the‬
‭pie dish, trim any excess, and crimp the edges. Prick the bottom with a fork.‬
‭○‬ ‭Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-15‬
‭minutes, until the edges are lightly golden. Remove the weights and parchment paper, and bake‬
‭for another 5 minutes. Set aside to cool.‬
‭2.‬ ‭Prepare the filling:‬
‭○‬ ‭In a skillet, cook the bacon over medium heat until crispy. Transfer to a paper towel-lined plate‬
‭to drain, then chop into bite-sized pieces.‬
‭○‬ ‭If using onions or other vegetables, sauté them in the same skillet until tender.‬
‭○‬ ‭In a large bowl, whisk together the heavy cream, milk, eggs, salt, pepper, and nutmeg (if using).‬
‭3.‬ ‭Assemble the quiche:‬
‭○‬ ‭Spread the bacon, cheese, and any other fillings (like sautéed onions or spinach) evenly over‬
‭the bottom of the baked crust.‬
‭○‬ ‭Pour the egg mixture over the fillings.‬
‭4.‬ ‭Bake the quiche:‬
‭○‬ ‭Reduce the oven temperature to 350°F (175°C).‬
‭○‬ ‭Bake the quiche for 35-40 minutes, or until the filling is set and the top is lightly golden. The‬
‭center should be just slightly jiggly.‬
‭○‬ ‭Let the quiche cool for at least 10 minutes before slicing.‬
‭5.‬ ‭Serve:‬
‭○‬ ‭Serve warm or at room temperature. Quiche can be stored in the refrigerator for up to 3 days or‬
‭frozen for up to 2 months.‬