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PREP: 15 minutes pie dough prep, with an hour and a half cooling, 10 minutes prep for filling. COOK: 40-55 minutes bake time for pie dough, 1 hour bake time for filling. TOTAL: 2.5 hours for pie crust, 1.5 hours for quiche. SERVINGS: 6-8.
- Ice Water Makes Good Crust
- Flatten The Crust
- Roll Strategically
- Use Weights
- There Is No Secret to Cutting Onions
- Don’T Forget The Nutmeg
- You Might Need to Do Some Extra Mixing
- Order Is Key
- Use A Knife to Check If It’S Done
- Make It Vegetarian
As you're mixing the pie crust, slowly add in the ice water. Lefebvre says this is a little trick to make it flaky.
You need to refrigerate the crust for about an hour before you bake it—flatten it out, so it gets colder faster.
Lefebvre gives two tips for rolling out crust. First, to put the weight in the center of the rolling pin as opposed to the outside handles; and second, to use the rolling pin to help pick up the crust and transfer it to the dish.
Once you do pre-cook the crust, put some aluminum foil in it and fill it with weights, so it all keeps the same shape.
While Kelly and Lefebvre work on the onions and bacon, she asks him if there's a secret to cutting onions without crying—and unfortunately, his answer is no. "I've cooked for 33 years," he said, "and I always cry. When they're very strong, you cry."
Lefebvre realizes he's forgotten to get nutmeg—"you cannot do a quiche without nutmeg," he laments—so he runs out to Whole Foods to grab some while Kelly mans the bacon and onions on the stove. Once he returns, he grates it fresh into the egg and half-and-half mixture.
Lefebvre notes the cayenne pepper didn't mix well into the eggs and half-and-half, so he throws it into a mixer for a quick "buzz."
When you're building the Quiche Lorraine, the crust is obviously on the bottom—then, put in the onion and bacon filling, followed by the custard, and finally, a smattering of grated cheese on top.
After the quiche bakes for an hour, insert a knife into the center—if no liquids come out, it's cooked.
Traditional Quiche Lorraine calls for bacon. However, if you want to make it vegetarian, Lefebvre says spinach, broccoli, or mushrooms can be substituted in.
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Quiche Lorraine. Comments More Videos. PEA TARTINE. Season 6, LUDO À LA MAISON. ASPARGUS SOUP AND PARMESAN CUSTARD. Season 6 ...
Recette Quiche lorraine maison : découvrez les ingrédients, ustensiles et étapes de préparation.
Nov 19, 2019 · Classic Quiche Lorraine with a savory egg custard, bacon, and cheese filling in flaky pie crust. Quiche Lorraine is the gold standard of quiche recipes!
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Here is how to cook a perfect quiche Lorraine, a great classic of French home cooking, maybe the most famous French dish in the world. Very easy and quick to prepare and so tasty with a creamy filling and a crispy crust.
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Mar 22, 2022 · TESTED & PERFECTED RECIPE -- With smoky bacon, Gruyère and shallots, quiche Lorraine is one of the most satisfying dishes imaginable.
