Quiche Lorraine


Quiche is almost always on the menu at a French brasserie. You can have it many ways: with leeks, tomatoes, roquefort cheese, mushrooms… But the quiche in its simplest form is called the Quiche Lorraine and is composed of ham or bacon. I make my pie dough myself but you can find it at the store (though it won’t be nearly as good 🙂 ). The pie dough takes no time at all, plus you get to eat the little extra pieces of dough leftover from making the pie (or is that just me?).

Quiche Lorraine:
Makes one 12-inch pie

Pie dough:
2 cups (250 g) of all purpose flour
4.4 oz (125 g) of butter, cut into cubes
¾ cup of water
½ tsp.of salt

Filling:
7 slices of uncured ham, cut in little squares (no more than ½ inch x½ inch)
3.5 oz (100g) of creme fraiche
3 eggs
2.2 oz (60g) of emmental cheese, grated
Nutmeg, grated (optional)
Salt and pepper

INSTRUCTIONS:

Preheat to 410°F (210°C). Butter the pie dish.

In a food processor, add the flour, salt and cubes of butter and mix. While it mixes, pour a small trickle of water until the mixture forms a solid ball of dough (you may not use all of the water).

Dust flour on your working surface and place the ball of dough. Use a rolling pin to roll out the dough in the shape of a circle, making the circle big enough to fill the pie dish (including edges).

Roll out your pie dough onto your pie dish and push down on the dough so that it fills the whole dish.The bottom and the edges should be at least ¼ of an inch. You can cut off any part of the dough that comes off the edge.

Spread the pieces of ham out evenly throughout the bottom of the pie.
In a bowl, whip together the eggs then add the cream, cheese, salt, pepper and nutmeg (I use about ⅛ tsp.). Mix well then spread the mixture out on top of the ham. Place in the oven and cook for about 35 minutes until the top is brown. If you stick a knife in the center it should come out clean.

Storage:
Keeps in the fridge for 3 days and in the freezer for 2-3 months.

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