Quiche Lorraine

On Cooking Creations with Chef Brandon, we explore a forgotten favorite, Quiche! Quiche is a French dish that consists of a pastry crust with savory custard and pieces of cheese, meat, seafood, vegetables or any combination that you can dream of!  Hot or cold, Quiche is a dish that is very versatile and can be served for any meal.

Today we are going to create one of the best-known quiche variants, Quiche Lorraine. Cheesy, bacon goodness topped with shallots and more cheese – need we say more? Oh yeah, if you have time to make a pie crust from scratch you won’t regret the extra oomph it gives your dish. If not, you can create a delicious Quiche with a pre-made, deep pie crust. Let’s get to cooking.

Ingredients

1                      9 Inch Single, Deep Pie Crust

8 Oz.              Bacon, Cut into Small Pieces (Approximately 6 Slices)

1 Lg.               Shallot, Minced

1/8 tsp.        Crushed Red Pepper Flakes, Optional

4 Lg.               Eggs

1 1/2 C.        Half-and-Half (or 3/4 C. Milk and 3/4 C. Heavy Cream)

1/4 tsp.        Salt

1 tsp.             Fresh Ground Black Pepper

1/8 tsp.        Grated Nutmeg

4 Oz.              Gruyere Cheese, Grated (About 1 C.)

3/4 Oz.         Parmesan, Grated (About 1/4 C.)              

1 Tbsp.         Chives (or Thinly Sliced Green Onions)

Pinch Cayenne

Chopped Parsley Leaves for Garnish

Preparation

If you are using a pre-made pie crust you are ready to make the filling at step two. If you are adding the extra oomph of your own handmade pie crust start at step one.

1.)    Prepping Handmade Dough

A. Roll dough into a 14-inch round. Carefully wrap dough around a rolling pin and unroll over your 9-inch pie pan. Lift the edges up allowing the dough to ease into the bottom corners of the pan. Gently press the dough into the bottom and up the sides of the pan. Trim excess dough. Starting at the bottom, firmly press dough into the sides of the pan to extend above the rim. Refrigerate the pie shell for 20 minutes, then freeze for 20 minutes. Place the pie shell on a rimmed baking sheet. Using a dinner fork, poke a few holes on the bottom and sides of the pastry. Line the pastry shell with a double 12-inch square piece of aluminum foil, lightly pressing to mold to the sides of the pan. Fill with enough pie weights or dried beans to cover the bottom of the curst and slightly up the sides. Bake for 20 minutes in a 375°F pre-heated oven. Remove foil and weights and continue baking until light brown, about 10 minutes. Transfer to a wire rack to cool while preparing the filling.

2.)    Preparing The Filling

A. Pre-heat oven to 375°F or leave at current temperature if you just finished your pie crust.

B. Fry the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon to drain on a paper towel lined plate.

C. Remove all but about 1/2 tablespoon of bacon grease from the pan. Add the minced shallots and cook, stirring frequently, until soft and translucent. Add the crushed red pepper flakes and sauté for 20 seconds. Remove from the heat. Place on top of bacon on paper lined plate.

D. In a mixing bowl, one with a spout is very helpful if available, whisk together the eggs, half-and-half, salt, pepper, nutmeg, and cayenne.

3.)    Assembling the Quiche

A. Place your crust onto a rimmed baking sheet. Scatter the cooked bacon, shallots, and Gruyere evenly over the bottom of the crust. Place the baking sheet on the oven rack. Slowly and gently pour the egg mixture over the bacon and cheese until it is a half inch below the rim. Sprinkle the top with shredded Parmesan and chives. Note – If you are using a pre-made pie crust, you may have a little too much filling for your shell. You can pour the extra into a small baking dish sprayed with vegetable cooking spray and bake with the quiche for a crustless version.

B. Bake for 40 – 50 minutes or until lightly golden brown. To test for doneness, insert a small thin knife or toothpick one inch from the edge. If it comes out clean, the quiche is done. The center should feel set but still somewhat soft and a little jiggly.

C. Transfer to a rack to cool. Serve slightly warm or at room temperature.

We hope you enjoy this forgotten dish as much as we do! Give other variations a try with vegetables, spinach, ham and more.  Share photos on social media with #FourWindsCasino or by emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations with Chef Brandon on our Instagram and Facebook accounts for step by step videos.