Buildyourownquiche Recipes
CHEF JOHN'S QUICHE LORRAINE
In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
- Reduce oven to 325 degrees F (165 degrees C).
- Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
- Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
- Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
- Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 14.4 g, Cholesterol 197 mg, Fat 32.6 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 15.3 g, Sodium 468.9 mg, Sugar 2 g
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Author Carl HansonPublished 2019-05-16Estimated Reading Time 3 mins
- If you're adding onions, leeks, or other chopped veggies, give them a quick sauté first.
- Prep your deep-dish pie pan (or tart pan) with pie dough for a single crust. We're going to "blind bake" the quiche crust before pouring in the filling.
- To blind bake the crust, line your crust with aluminum foil, shaping it so it fits the crust, all the way to the edges. To weigh down the foil, fill the foil with dried beans or pie weights if you're fancy, distributing them across the bottom and partly up the sides.
- Bake the crust in a preheated 425 degrees F oven for 7 minutes. Carefully remove the foil and the weights. Then return the foil-free crust to the oven for another 5 minutes.
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- Next, layer your fillings into the crust. First, lay down two-thirds of your sautéed veggies and two-thirds of your cheese. Carefully spoon in your creamy egg mixture.
- Place in a 325 degree F oven until the egg mixture sets, about 40 minutes. You want it to just set. Watch the video above to see how Chef John judges when his quiche is perfectly set.
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