Quiche Lorraine
a brunch recipe
Karine Eludut is a recipe developer and food photographer based in Houston, Texas.
As French-born, food has always been an essential part of her life. French cuisine is her culinary background and the beginning of her journey in the kitchen. Several moves in different countries and extensive travels in the Middle East and Asia during the last two decades have broadened her cooking experiences with new techniques, flavors, and ingredients.
Transmitting her passion for cooking came during her years in Saudi Arabia, where she developed a business of catering and cooking lessons. Back in the US and becoming a health coach, she is prioritizing healthy and seasonal recipes but not only. A balanced diet is the key.
Then came food photography: first, as a hobby to showcase her dishes and inspire people to cook at home, then as one of her services surrounding food.
Quiche Lorraine is a rustic and classic French dish renowned for its simplicity, yet rich and indulgent flavor. Originating from the Lorraine region in northeastern France, this savory pie-like dish has gained widespread popularity both in its home country and internationally.
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 30 M
TOTAL | 45 M
6 SERVINGS
| 1 slice
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SPECIAL EQUIPMENT:
PIE DISH
PASTRY ROLL
To make the Pastry crust:
- In a large mixing bowl, combine the flour and salt.
- Gradually add cold water to the flour mixture, mixing gently with a fork or your fingertips until the dough just starts to come together. Be careful not to overmix.
- Add the butter to the flour mixture and gently combine until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Transfer the dough onto a lightly floured surface and gently shape it into a thick circle. If the dough feels too sticky, you can lightly dust it with flour.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dough to firm up.
- After chilling, the dough is ready to be rolled out and used for your desired recipe.
To make the Quiche Lorraine:
- Preheat the oven to 375F/190C.
- Cut the bacon in thin strips. In a skillet over, medium heat, brown the bacon strips for 5 minutes.
- Roll out the pie crust and fit it into the pie dish. Prick the bottom of the crust with a fork and refrigerate while preparing the filling.
- In a mixing bowl, combine the eggs and crème fraiche. Add the cooked bacon strips.
- Season with salt and pepper, and freshly grated nutmeg (more or less depending your taste).
- Pour the egg mixture into the pie dish.
- Trim any excess dough hanging over the edges.
- Bake for 30 minutes until the filling is set and the crust is golden brown.
- Once baked, remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
You can make the pie crust in a food processor. It will only take 3 minutes to have it ready to be refrigerate.
The pie crust can be frozen for 2 months. Roll the dough out, then roll it between two parchment papers. Defreeze in the refrigerator.
dark pink
fine grain
Himalayan salt has a strong, salty flavor and a slight mineral aroma. This version is fine grain and ready to use in cooking or as a table salt replacement.
TRY ME - SAMPLE$0.75
4 oz - JAR$3
4 oz - REFILL$2
16 oz - REFILL$7
vietnamese
fine ground
A fine ground version of our Vietnamese black peppercorns. Complete with the same intense aroma, and flavor notes of wood. This fine grain form is perfect for table use.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$13
ground
Nutmeg has a warm, sweet, slightly pungent aroma and taste. Ground nutmeg is a clumpy, light colored, orange-brown powder.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
