Dish of the Week: Quiche Lorraine
From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. Find other dishes of the week here.
This week, we’re taking a look at Quiche Lorraine.
Quiche is a savory, egg-custard-filled tart that is popular in French cuisine. Named for the Lorraine region of France, quiche lorraine typically incorporates smoked bacon or lardons. Eventually, cheese – typically a soft French variety like Emmenthal or Gruyère – was added, making quiche lorraine even more decadent.
Though quiche is a classic French dish, it is said to have actually originated in Germany, with the word "quiche" being derived from the German word “Kuchen,” meaning cake. In its original form, the egg custard was baked into a brioche or bread dough instead of the typical short crust or puff pastry crust used today.
Now popular all over the world, the savory dish is often served at room temperature or a little warm as a lunch or brunch course. It goes especially well with a nice crisp salad.
This recipe, from Saveur, uses a simple pie crust and fills it with a rich and creamy bacon and Gruyère-loaded custard. Finish it with chopped fresh chives for garnish.
Ingredients serves 6-8
1 3/4 cups flour
8 tbsp. unsalted butter, cubed and chilled
1 tsp. kosher salt, plus more
3/4 cup grated gruyere
1/2 cup heavy cream
1/2 cup milk
1/4 tsp. cayenne
1/4 tsp. freshly grated nutmeg
Freshly ground black pepper, to taste
3 slices thick-cut bacon, chopped
Chopped chives, to garnish
Place flour, butter, and salt in a bowl; using your fingers, rub together until pea-size crumbles form. Add 1 egg and 1 tbsp. ice-cold water; stir until dough forms. Briefly knead until smooth; form into a disk. Wrap and chill for 1 hour.
Whisk together remaining eggs, cheese, cream, milk, cayenne, nutmeg, and salt and pepper in a bowl. Cook bacon in an 8? skillet over medium heat to render its fat, about 12 minutes; cool. Add to egg mixture; set filling aside.
Heat oven to 375°.
Roll dough into a 13" circle; transfer to a 11" tart pan with a removable bottom, pressing into bottom and sides. Trim excess dough; chill for 30 minutes.
Prick bottom with a fork; cover with parchment paper, fill with dried beans, and bake until set, about 20 minutes. Remove paper and beans; bake until light brown, about 15 minutes.
Reduce oven temperature to 325°; pour filling into crust. Bake until just set, about 20 minutes; garnish with chives.
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