Classic Quiche Lorraine
- Total
- 5 hr 30 min
- Makes
- 8 servings
Serves
| Preheat oven to 350°F | ||||||
| 1 1/4 cups (6 1/4 ounces/177 grams) all-purpose flour | process until dough forms | refrigerate1 hr | roll into 12-inch circle and fit into pie plate | crimp and trim edges | freeze until firm | blind bake until light golden brown |
| 1 1/2 teaspoons sugar | ||||||
| 1/2 teaspoon salt | ||||||
| 8 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 15 minutes | ||||||
| 1/4 cup ice water | ||||||
| 4 teaspoons sour cream | ||||||
| 6 slices bacon, cut crosswise into ¼-inch pieces | cook bacon until crispy | scatter onion over crust | scatter Gruyère over crust | pour custard over crust and toppings | bake until center registers 170°F | rest until cool to touch |
| 1 onion, chopped fine | cook onion until softened | |||||
| 1 1/4 cups heavy cream | whisk until smooth | |||||
| 1 tablespoon cornstarch | ||||||
| 5 large eggs | ||||||
| 1/4 teaspoon salt | ||||||
| 1/4 teaspoon pepper | ||||||
Ingredients
- 1/4 cup ice water
- 4 teaspoons sour cream
- 1 1/4 cups (6 1/4 ounces/177 grams) all-purpose flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 15 minutes
- 6 slices bacon, cut crosswise into ¼-inch pieces
- 1 onion, chopped fine
- 1 1/4 cups heavy cream
- 1 tablespoon cornstarch
- 5 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces (113 grams) Gruyère cheese, shredded (1 cup)
Stepssimplified
- 1Mix ice water and sour cream in a bowl. In a food processor, pulse flour, sugar, and salt until combined, about 5 seconds. Scatter frozen butter pieces over the flour and pulse until butter is pea-sized, about 10 pulses. Add the sour cream mixture and pulse until dough clumps form and no dry flour remains, about 12 pulses, scraping the bowl sides as needed.
- 2Turn the dough onto plastic wrap, shape into a 4-inch disk, wrap tightly, and refrigerate for 1 hour.
- 3Set oven rack to middle and preheat to 350°F. Let the dough sit at room temperature for 10 minutes to soften. On a floured surface, roll the dough into a 12-inch circle. Loosely roll it around the rolling pin, then unroll it onto a 9-inch pie plate, letting the excess hang over the edge. Press the dough into the plate bottom while lifting the edge with your other hand.
- 4Trim the overhang to ½ inch beyond the plate lip. Tuck the overhang under itself so the folded edge is flush with the plate edge. Crimp the edge with your fingers, then push the crimped edge slightly over the plate rim. Wrap the pie shell loosely in plastic and freeze until firm, about 15 minutes.
- 5Place the chilled shell on a rimmed baking sheet. Line with a double layer of parchment paper, covering the edges, and fill with pie weights. Bake until the edges are light golden, about 20 minutes. Remove parchment and weights, rotate the plate, and bake until the bottom is dry and light golden, 15 to 20 minutes. If the crust puffs, pierce it gently with a paring knife. Set aside.
- 6Meanwhile, cook bacon in a 12-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate with a slotted spoon. Discard all but 1 tablespoon of fat from the skillet. Add the chopped onion and cook over medium heat, stirring often, until softened and lightly browned, 8 to 10 minutes. Set aside to cool slightly.
- 7In a large bowl, whisk ¼ cup heavy cream with cornstarch until dissolved. Whisk in eggs, salt, pepper, and the remaining 1 cup cream until smooth.
- 8Scatter the bacon, onion, and shredded Gruyère evenly over the crust. Pour the custard mixture on top. Tent the quiche with lightly greased aluminum foil. Bake on the baking sheet until a toothpick inserted in the center comes out clean and the center registers 170°F, 50 minutes to 1 hour. Transfer to a wire rack, discard the foil, and let cool until just warm, about 2 hours. Slice and serve.