Quiche Lorraine (bacon and cheese) and Other Beloved Family Quiches
This recipe may have quite a few steps, but much of the work can be done in advance. With only about c. 30 minutes of baking required on the day, it makes an ideal weekend brunch when family or friends are coming over. The result is a tart that never fails to impress, both in appearance and flavour.
I have baked quiches with countless fillings, some requiring no cooking at all – see below, yet the Quiche Lorraine version keeps finding its way back to our table. It always reminds us of holidays in Alsace, France, where a slice of quiche was a frequent lunch between vineyard visits and exploring the region's beautiful villages.
At home, I find there is something particularly inviting about a large family-sized quiche emerging from the oven, with and wonderful smell and its golden, cheese-speckled top promising a delicious meal to come. Whether served warm, at room temperature or cold the following day, it rarely lasts more than 1 day.
Serves 4 for a main course or 6 for a starter
Ingredients
The shell and custard base are always the same, but the filling can be varied to suit the season and your preferences. A few of my favourite vegetarian, pescatarian, and even a non-cooking combination are suggested below. The ingredients below are for Lorraine quiche.
Quiche Shell
200g plain flour
50g chopped walnuts (hazelnuts or other nuts work equally well)
Optional: ½ teaspoon of paprika
Optional: ½ teaspoon of dried herbs
100g cold salted butter, cut into small cubes
1 large egg
1 tablespoon water, if needed
½ teaspoon of salt (only needed if the butter has no or little salt)
Filling - Custard Base
300 ml single cream
3 Medium or large eggs
Sea salt and freshly ground black pepper, to taste
Filling - Flavour Base
100 gr of grated Gruyère cheese (Comté, Parmesan or a mix all work particularly well)
100 gr of smoked bacon lardons (or cut into small pieces), cooked, cooled before use.
Optional: Nutmeg or Paprika, to taste
Optional to serve: rocket or salad leaves, drizzled with olive oil and vinegar
Equipment
Quiche Shell
Food processor fitted with a chopping blade
Small bowl, fork and spoon
Rolling pin
Cling film
25-28 cm tart tin with removable bottom (there is no need to grease the tin)
Baking parchment
Dried beans, rice or chickpeas, for blind baking weights
Filling
1 medium mixing bowl
1 ballon whisk or electric mixer
Kitchen foil
Baking tray larger than the tart tin, to place underneath in case any filling leaks during baking
Method
For the Quiche shell - these steps can be done the day before
1. Place the flour, walnuts and any optional seasonings in a food processor fitted with a chopping blade. Pulse until the nuts are finely chopped and the ingredients are evenly combined. Add the cubes of cold butter and process until the mixture resembles coarse breadcrumbs.
2. In a small bowl, beat the egg until it reaches the consistency of beaten eggs for scrambling. Add the water and whisk briefly until combined. Pour the egg mixture into the food processor. Process at low speed until the dough comes together into a ball. You may need to add a little more water if the mixture seems too dry.
3. Remove the dough from the food processor and flatten it into a large disc, rather like a hamburger patty. Wrap the dough in cling film and refrigerate for at least 30 minutes. It can be left in the refrigerator overnight if preferred.
4. Roll out the pastry to a thickness of about 3 mm, or until large enough to line your tart tin. Tip: it is often easier to roll the pastry in between sheets of baking parchment. Line the tart tin with the pastry. Prick the base all over with a fork to allow steam to escape during baking taking care not to create large holes in the pastry or the filling will come out during the quiche baking. Wrap the lined tart tin in cling film and refrigerate for at least 30 minutes.
5. Meanwhile, preheat the oven to 170°C fan (or 190°C conventional). After the pastry is cold, remove it from the fridge and cover it with baking parchment filled with baking weights, dried beans, rice or chickpeas. Bake for 12-15 minutes. Remove the parchment and the baking weights. Return the tart shell to the oven and bake for a further 12-15 minutes. The sides should start to pull away slightly from the tin, but the pastry should not be overly browned.
6. Remove from the oven and allow to cool inside the tin, preferably on a wire rack. Once the tart shell has reached room temperature, it is ready to be filled, either on the same day or the following day. Do not remove it from the tin.
For the Filling
7. Preheat the oven to 170°C fan (or 190°C conventional).
8. In a medium bowl, beat the eggs until evenly combined. Add the cream and seasonings, then whisk until smooth.
9. Arrange the other filling ingredients evenly inside the tart shell, ensuring each slice will contain a little of everything. The tart shell should be generously filled before the liquid mixture is poured over. Pour the custard mixture over the filling. It is often easier to do this with the tart tin already placed on the baking tray and inside the oven shelf to avoid spills.
10. Bake for 30-35 minutes. The centre should still have a slight wobble when gently shaken. If it is browning too much, cover it with kitchen foil. Remove the tart from the oven and leave it to cool in the tin for 5-10 minutes, preferably on a wire rack.
11. Carefully remove from the tin and transfer to a serving plate. The tart can be enjoyed warm, at room temperature or cold, with a green or slaw salad.
Tips
I often make the quiche shell and cook the bacon the day before. The following day, all that remains is to assemble the quiche and bake it, making it a particularly easy dish when entertaining.
If I have leftover pastry, I either freeze it or bake additional individual quiche shells, which I use to serve hummus.
Any leftovers will keep in the refrigerator for several days. To reheat, place in a 150°C oven for about 15 minutes.
Alternatives
For a spinach and blue cheese quiche: 100 gr of spinach, cooked and well drained, 100 gr sliced cooked potatoes, 50gr of Gorgonzola or another blue cheese (or more to taste).
·For a salmon and leek quiche: 1-2 leeks, gently cooked until soft, 100 gr cooked salmon, 100 gr sliced cooked potatoes
For an autumn vegetable quiche: 100 gr of roasted pumpkin cut into cubes or sweet potato sliced and seasoned with paprika, 100 gr of kale, cooked and well drained, 50gr of Gorgonzola or another blue cheese or a goat cheese (or more to taste). Sage and pecan nuts to garnish.
For a non-cooking version: c. 500 gr of plain or beetroot hummus with seeds, chickpeas, beetroots and radishes to decorate.
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