Quiche Lorraine with Simple Salad
Searching for a good quiche recipe, I found this one. I haven't tried it yet, but I'm excited to!
Searching for a good quiche recipe, I found this one. I haven't tried it yet, but I'm excited to!
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 3/4 cup olive oil
- 1/4 teaspoon white pepper
- 2 large egg yolks
- 1/4 cup balsamic vinegar
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon chopped garlic
- 7 tablespoons unsalted butter chilled and cut into pieces
- 1 -2 tablespoon ice water (or more)
- 6 ounces thick cut bacon cut into narrow strips (or lardons )
- 1 1/4 cups half-and-half
- 1 pinch freshly grated nutmeg
- 1 cup grated gruyere or 1 cup swiss cheese
- 2 teaspoons dark brown sugar (optional)
- mesclun or favorite greens for accompaniment
- Carbohydrate 42.2517852283459 g
- Cholesterol 2004.71517581839 mg
- Fat 113.2313573308 g
- Fiber 0.791745844924371 g
- Protein 42.3783367751796 g
- Saturated Fat 53.031661187642 g
- Serving Size 1 1 serving(s) (612g)
- Sodium 828.246361307181 mg
- Sugar 41.4600393834215 g
- Trans Fat 6.696020819257 g
- Calories 1350 calories
Step-by-step
- To make the dough in a food processor: In a food processor, combine the flour, salt, and butter and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.
- To make the dough by hand: Combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll out the dough on a lightly floured surface, fit it into the pan, and allow to rest again in the refrigerator before baking. On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.) Refrigerate for at least 30 minutes.
- Preheat the oven to 375 degrees F. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
- In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use. Arrange the bacon evenly over the bottom of the baked crust.
- In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
- For Simple Salad: Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings. Toss a few tablespoons of the dressing with the salad mix and serve immediately. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
My Culinary Adventure: Mastering the Art of Quiche Lorraine
As a busy professional woman, finding time for elaborate cooking can feel like a Herculean task. But I crave delicious, homemade meals, and that’s where this Quiche Lorraine recipe comes in. It's a delightful balance of being both impressive and surprisingly easy to whip up even on a weeknight. This isn’t just a quiche; it’s a testament to efficiency and flavor.
The beauty of this recipe is its adaptability. I often find myself tweaking it based on what’s available in my fridge. Sometimes I substitute Gruyere with Swiss cheese, or I'll add sauteed mushrooms or spinach for extra greens. The simple salad that accompanies it is equally versatile. I’ve used everything from baby spinach to a vibrant mix of mesclun greens depending on the season and my mood. The vinaigrette is simple, light, and incredibly flavorful; a perfect contrast to the richness of the quiche.
The crust is the foundation of a good quiche, and this recipe offers two methods – one for the food processor whiz and another for the more hands-on baker. I’ve tried both, and honestly, both methods deliver a flaky, tender crust that perfectly complements the savory filling. The key is chilling the dough adequately; it prevents shrinkage and ensures a crisp, golden-brown bottom.
The filling is where the magic happens. The rich, creamy custard, infused with the savory notes of bacon and the sharp tang of cheese, creates a symphony of flavors in every bite. I prefer thick-cut bacon for its satisfying crunch and smoky aroma, but lardons would also work beautifully. The addition of nutmeg adds a touch of warmth and sophistication, elevating the dish beyond the ordinary.
The simple salad is the perfect counterpoint to the richness of the quiche. The light vinaigrette, a simple combination of balsamic vinegar, olive oil, and garlic, adds a touch of acidity and freshness, cutting through the richness of the quiche and creating a beautiful balance on the palate. The simplicity of the salad allows the quiche to truly shine.
This recipe has become a staple in my repertoire, a go-to meal for busy weeknights and elegant weekend brunches alike. It's a recipe that has grown with me, adapting to my ever-changing schedule and culinary whims. It's a dish that's both satisfying and elegant, a perfect representation of the art of creating something delicious and impressive without spending hours in the kitchen.
Beyond the Recipe: This quiche isn't just a meal; it's an experience. The aroma of baking pastry and sizzling bacon fills the kitchen, creating a warm and inviting atmosphere. It's a recipe that sparks conversation, a dish that's as much about sharing as it is about savoring. It’s perfect for a casual weeknight dinner with my family, or a more sophisticated brunch with friends. The versatility of this quiche makes it an ideal dish for any occasion.
I often find myself modifying the recipe to suit my current needs and tastes. For instance, during the summer months, I might add some fresh herbs like thyme or rosemary to the filling. In the winter, I might incorporate roasted vegetables like butternut squash or Brussels sprouts to add depth and warmth to the dish. The beauty of cooking is in the experimentation, and this quiche is a perfect canvas for creativity.
The key to its success is not just in the precision of the ingredients but also in the process. The time spent chilling the dough, the careful whisking of the eggs, the attention to detail in baking – these are all elements that contribute to the overall result. It's a dish that rewards patience and attention, and the satisfaction of creating something so delicious from scratch is immeasurable. So, if you're looking for a recipe that's both delicious and rewarding, look no further than this Quiche Lorraine. You won't be disappointed.
Serving Suggestions: While the simple salad is a fantastic accompaniment, this quiche also pairs beautifully with other dishes. Consider serving it with a side of roasted asparagus, a fresh fruit salad, or even a simple green bean casserole for a more substantial meal. A glass of crisp white wine would complement the flavors perfectly.
