QUICHE LORRAINE .- A wonderful recipe!! Bacon, Leeks and Cheese!!

 

Quiche Lorraine.-  Or in other words: Bacon, Leek and Cheese... You get the idea, a wonderful dish that can be both practical for a weekday since it's a dish that can be made in advance or for company to become a sophisticated entree...

Take into consideration that a quiche is a super flexible option for your meal rotation, you can use any protein (or omit), a variety of cheeses, veggies to make it exactly your family's taste. Now you can take your time and break it down over a couple of days or not, you can make it ahead of time, hold in the fridge for the next day and then bake.

So what do you need to make this?  Here you go:

For the Pie Dough:

2 1/2 cups all purpose flour, plus a little extra for rolling

1 tsp salt

1 tsp sugar

1 cup or 2 sticks butter, cut into pieces

1/4 cup of ice water - use in 1 Tbls increments

In a food processor put the flour, salt and sugar then pulse to combine. Now add the cubed butter and pulse until it becomes like course sand with small butter pieces left behind.

Now add 1 Tbls of water to the dough and it will begin to hold together, add another tablespoon and look at the texture of the dough. Does it hold together in your hand if you press it? You can add 1 more tablespoon or leave if it's done yet still crumbly. Now divide the dough in two (this makes 2 pie crusts) and wrap it in plastic wrap in the form of a disk about 3/4 inch thick and refrigerate it for at least 1-2 hours. You can freeze the additional crust if you're only making one pie and save for later....

Take one disk of the dough out and place on a floured surface with a little flour on top. Now begin rolling out from the center out until you form a 14 inch round. Place the rolling pin over the edge of the round, lift the edge of the around the rolling pin and wrap it around to make it easier to place on the pie pan so there is an even overhang around the plate.

Gently fit the dough onto the pie pan so it touches the pan and up the sides, if there is uneven overhang you can cut it with scissors but leave enough to fold under and pinch. You can crimp with knuckles and fingertips. Refrigerate for at least 1/2 hour while you make the filling.

Preheat oven to 375 F. Prick the pie dough all over with a fork, Place a sheet of parchment paper over the dough and fill with pie weights, beans, rice or whatever you use. Bake for about 20 minutes until the edges just begin to brown and take off the weights and paper, bake another 10-15 minutes until golden brown. If the edges start getting too dark, you can cover the edge with aluminum foil while baking. 

Cool the pie on a rack before adding the filling.

For the Quiche:

8 slices bacon, cut into 1/2 inch pieces

1/2 cup chopped leeks (sliced white and light green pieces)

1/2 cup chopped onion

Salt & fresh ground pepper

1 pinch Cayenne pepper to taste

3 whole eggs

2 egg yolks

1 1/2 cup heavy cream

1/4 cup milk

1 tsp fresh thyme, chopped

6-8 oz Gruyere Cheese, shredded

Preheat oven at 425 F.

Over medium heat cook the bacon until done, place on a paper towel to drain. Check the oil in the skillet and remove all but 1 Tbls of the fat, save the rest in case you need more. Now you will add the onion, leeks and cayenne, salt & pepper and stir until tender and golden brown about 5-7 minutes, 

Whisk the eggs, yolks, cream and milk together in a large bowl. Add the thyme and stir to combine.

Sprinkle 2/3 of the onion & leek mixture onto the bottom of the baked crust nice and evenly. Top with 1/3 of the cooked bacon and 2/3 of the shredded cheese. Using a ladle or similar pour the egg mixture on carefully. Sprinkle the remaining onion-leek mix, then the remaining bacon and the Gruyere Cheese.

Bake the quiche in the oven until golden brown and set without any jiggle in the center, for about 40-50 minutes. You can check with a knife so it comes out clean. Allow to cool slightly before serving but room temperature is fine.

I hope you enjoy it and think of many variations for quiche! Add chicken or other veggies, or all veggies. i.e: Broccoli Cheddar, Shallot Mushroom, Asparagus Leek Gruyere, Sausage Potato.