What’s not to love about quiche lorraine? Eggs? Good. Cheese? Good. Bacon? SOO good. And yet, my husband doesn’t like it. Crazy kid. So I took advantage of his absence last week to make a delicious quiche for myself.
- 1¼ cups flour
- ¼ teaspoon salt
- 7 tablespoons butter, cut into small pieces
- 2 tablespoons ice water, more as needed
- 6 ounces (½ a package) thick cut bacon, cut into small pieces
- 2 large eggs
- 2 large egg yolks
- 1¼ cups half and half
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- Pinch freshly grated nutmeg
- 1 cup grated Gruyere cheese (about ¼ lb.)
Start with the crust. Put the flour, salt, and butter into a food processor and process until it is mixed but looks like little crumbs.
Add water one tablespoon at a time while mixing until dough starts to mix and pull away from the edges of the processor.
Roll the dough into a ball and then flatten into a disk. Cover with plastic wrap and put into the fridge for about an hour.
Take dough out of the fridge and place it on lightly floured surface. Roll out into an 11 inch circle, keeping the edges from splitting too much.
Put crust into 9 inch pie pan. Place back into the fridge for another half hour, and preheat oven to 375°.
Line the pastry with parchment paper and pie weights. I didn’t have pie weights, so I used almonds (I figured it was kind of like roasting them…).
Bake until crust is set/shaped–about 12-14 minutes. Remove parchment paper and weights and continue cooking until crust is lightly golden–about 8-10 more minutes. Put on wire rack to cool.
Cook your bacon in a pan, then drain the fat and place bacon over paper towel. Let cool, then chop and place in even layer over the crust.
Beat the eggs, yolks, and half and half together in a large bowl, then add the salt, white pepper, nutmeg, and cheese. Pour over crust.
Bake until quiche is golden and puffed–about 30-35 minutes. Remove from oven and let cool for about 10 minutes before serving.