Quiche Lorraine
Needs to setup in the fridge for 24 hours after cooking!
Steps
1
Put half of the flour and all the salt in the mixer on low speed.
2
Add cubed cold unsalted butter in a handful at a time (best to cube it and throw back in freezer for a bit)
3
After butter has been incorporated, add in the balance of the flour
4
After the flour has incorporated, add in the cold water
5
After it’s incorporated, drop you dough on a some plastic wrap
6
After the flour has incorporated, add in the cold water
7
After it’s incorporated, drop you dough on a some plastic wrap
8
Press in a somewhat of a disc (3/4-1” thick)
9
Put in fridge for 1 hour – overnight
10
Pre-heat oven to 325F
11
Flour surface and roll out dough (work fast while it’s cold) until about 3/16” thick
12
Lightly spray spring form pan with oil
13
Roll the dough around the rolling pin to pick up and put on pan
14
Unroll it over the spring form pan. Lift up on dough to tuck in the edges in the bottom
15
Cut off some of the dough (we’ll do a final cut later)
16
Put it back in the freezer for 10-15 mins)
17
Put it on a sheet pan and put in some parchment paper.
18
Put in some beans for blind baking
19
Place in oven for 35-40 mins.
20
While it bakes, peel onions, v-cut the root and julienne
21
Add butter to med-Low heat pan
22
After butter melts, add onions and a big pinch of salt
23
Cook down for about 45 mins
24
Make lardons from bacon and render on med-low heat pan
25
Render fat but without too much color and not crispy
26
Add bacon to onions after draining most of the fat
27
Add thyme to onions and bacon and cook on low for about min or two
28
Add cream and whole milk to big pot and scald it (not too hot until it forms a skin on top)
29
Turn off heat and let it sit for 15 mins
30
Pull out crust when it’s lightly golden brown
31
Pull out parchment and beans and return to oven for 15-20 mins (golden brown all around)
32
Add cream/milk to blender with 6 whole eggs, white pepper, and a nutmeg
33
Blend on high speed for a 45 secs until its light and airy
34
Layer some of the onions and bacon in bottom of crust
35
Add layer of cheese
36
Add some of the custard and repeat layers 2 more times
37
Custard on top with a final layer of cheese
38
Place in oven for 90-105 mins
39
Cool to room temperature before placing in fridge
40
Remove from fridge and do final trim of crust
41
Go around the crust with offset spatula to ensure it releases
42
Open spring form slowly
43
Put in the fridge for 24 hours before slicing
44
Cut slices and place on sheet pan in oven for 12-15 mins in 350F oven
Nutrition Facts
Per serving749 calories
Calories from
- Protein 15%
- Carbs 17%
- Fat 68%
-
Fat High 55 g 84%
-
Saturated Fat High 33 g 165%
-
Carbohydrates 31 g 10%
-
Fiber 2 g 8%
-
Sugar 7 g 14%
-
Protein High 27 g 54%
-
Cholesterol High 301 mg 100%
-
Sodium High 731 mg 30%
% Daily Value is based on a 2,000 calorie diet.
Notes
Dude Can Cook
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