In Lorraine, France, where this quiche got its name, bakers sprinkle crisp bacon into a rich, savory egg and Gruyére cheese filling. The tender foundation is a buttery, herbed crust flecked with chopped green onions. Enjoyable hot or cold, quiche can be served with fruit or salad.
Makes 8 servings
- 1½ cups all-purpose flour
- 1 tablespoon chopped Italian parsley
- 1 teaspoon chopped fresh thyme
- ¼ cup shortening
- ¼ cup cold butter, cut up
- 5 to 6 tablespoons cold water
- 1 pound bacon
- 1 cup chopped green onions
- 6 large eggs
- 2½ cups whipping cream
- 1 teaspoon white pepper
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 8 ounces Gruyère cheese, shredded (2 cups)
- Italian parsley, for garnish
Preheat oven to 375°F. For herbed pastry, in a medium bowl stir together flour, parsley and thyme. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat with remaining water, 1 tablespoon at a time, until all flour mixture is moist. Gather flour mixture into a ball, kneading gently until it holds together.
On a lightly floured surface, roll pastry from center to edge into a circle 14 inches in diameter. Fold pastry circle into fourths and place in a 9½-inch fluted quiche pan with 2-inch sides and removable bottom. Ease pastry into pan without stretching; press into fluted sides of pan and trim edges.
Line pastry with a double thickness of foil. Bake for 10 minutes. Remove foil and bake 2 minutes more or until pastry is set but not brown. Remove from oven. Set quiche pan in a baking pan. Reduce oven temperature to 350°F. (Pastry shell should still be hot when filling is added.)
While pastry is baking, prepare filling. In a large skillet, cook bacon in batches until crisp. Drain, reserving 1 slice bacon for garnish and 1 tablespoon drippings. Crumble remaining bacon; set aside. Cook green onions in reserved bacon drippings over medium-high heat about 5 minutes or until softened; drain.
In a medium bowl, whisk together eggs, cream, pepper, salt and nutmeg. Stir in green onions.
Spread cheese and crumbled bacon in bottom of hot baked pastry. Carefully pour egg mixture over top. Bake for 60 minutes. Crumble reserved piece of bacon and sprinkle on top. Bake for 5 to 10 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes. Cut into wedges. If desired, garnish with parsley.
Note: For a standard 9½-inch quiche dish with standard sides and no removable bottom, halve the pastry recipe and roll into a 12-inch circle. Halve the filling recipe, except use 1½ cups whipping cream. Bake for 20 minutes, sprinkle with additional bacon and bake 5 to 10 minutes more or until set. Makes 6 servings.