Tested till perfect Classic Quiche Lorraine
Classic Quiche Lorraine
Photography by Matthew Kimura

Classic Quiche Lorraine

Quiche is a menu workhorse. You can even freeze it to rewarm when needed.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2005

Recipe3 out of 5 based on 14 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1/4 tsp 1/4tspsalt
  • 1/4 cup 1/4cupcold butter, cubed
  • 1/4 cup 1/4cuplard or butter, cubed
  • 1 1egg yolkegg yolks
  • 1 tsp 1tspvinegar
  • Ice water

Filling:

  • 6 6slices bacon
  • 1 1oniononions, finely chopped
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspsalt
  • 4 4eggeggs
  • 1/2 cup 1/2cupmilk
  • 1/4 cup 1/4cup6% cream
  • 2 tbsp 2tbspDijon mustard
  • 3/4 cup 3/4cupGruyère cheese
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until pastry clumps together. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days. Or enclose in heavy-duty foil or resealable freezer bag and freeze for up to 2 weeks. Let cold or thawed pastry stand at room temperature for 15 minutes before rolling.)

On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) fluted quiche pan or pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold inside rim. Flute edge if using pie plate. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; let cool on rack.

Filling: In large skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels.

Drain fat from pan. Fry onion, pepper and salt over medium heat until softened, about 4 minutes.

In large bowl, whisk together eggs, milk and cream. Crumble bacon and add to egg mixture along with onion. Brush mustard over base of pastry shell; sprinkle with cheese. Pour in egg mixture.

Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven for 20 minutes.)

Nutritional Information Per serving: about

cal 333 pro 12g total fat 22g sat. fat 11g
carb 21g fibre 1g chol 161mg sodium 407mg

% RDI:

calcium 15 iron 12 vit A 15 vit C 2
folate 22
All rights reserved. Transcontinental Media G.P. © 2014