I don’t like quiche – but I couldn’t stop eating this one! This recipe is delicious. We made this as part of “egg” week. Here is the recipe that we used at school.
For savoury pie pastry
- 350 g pastry flour
- 175 g cold shortening (keep in the fridge until you are ready to use it)
- 5 g salt
- 150 mL cold water (keep in the fridge until you are ready to use it)
For quiche lorraine
- 6 slices of bacon, diced
- 3 large eggs
- 100 g onion, finely diced
- 1 clove garlic, crushed
- 150 g gruyere cheese, grated
- 350 mL whole milk
- salt, pepper, nutmeg (season at the end, to taste)
Preheat oven 375F
- Sift pastry flour into a large mixing bowl
- Add cold shortening into flour. Using your fingers, rub the shortening into the flour to create very small pieces (pea-like). (Note: Shortening must be cold to create flakiness)
- Dissolve salt into the cold water and add it to the flour/shortening mixture. Mix until all the ingredients come together to form a ball (should not crumble). Wrap the dough in saran wrap and put it in the fridge to allow the fat to harden again (chill for about 30 minutes)
- Cut bacon into a small dice and add it to a pan over medium heat to render the fat (here, we want to cook the fat and moisture out of the bacon). Once it looks like most of the moisture is gone (once there isn’t much steam coming from the pan), add onions into the pan. When the onions are cooked, remove the bacon/onion mixture from the pan and strain the excess fat.
- Grease a 9 inch pan with a bit of shortening.
- Split the dough into half and pat the dough down on a lightly floured surface. Using the weight of a rolling pin, gently roll out the dough into a circle about 1/4 inch thick. Gently place the dough into a 9 inch pie pan
- Using the back of a knife, cut off the excess edges of the dough (the bits hanging off the side of the pan)
- Crimp the edges of the pie shell with your fingers to make a nice edge
- Make a paper disc (i.e cartouche) out of parchment to line the pastry shell (see http://www.bbc.co.uk/food/techniques/cartouche) and add pie weights (or you can add dried beans) to prevent the pastry from rising
- Bake the shell for about 15-18 minutes to partially bake the shell (called blind baking). Remove the shell from the oven once it’s done (make sure the bottom does not burn).
- While the pastry is baking, take a pot and rinse it with a bit of water (you are looking for a light coating of water in the pot). Add milk into the pot and place it on medium-high heat. The water coating helps prevent the milk from burning during the process of scalding the milk. Once there are little bubbles on the side, add garlic to the milk. DO NOT BOIL the milk. Take the milk off the heat once a skin forms on the top.
- In a medium-size bowl, beat the eggs, salt, pepper and nutmeg. Slowly ladle the milk into the eggs while whisking (this is called tempering). Careful not to put too much milk at once or the eggs may cook. Once the milk and eggs are mixed together, strain the mixture.
- Remove the pie pastry from the oven. Reduce oven temperature to 350F. Add bacon/onion mixture evenly into the pie pastry and add the gruyere cheese after. Add the milk/egg mixture to the pie
- Bake for about 30 minutes (Note: when we made this in class, I found that I had to bake it for closer to 45 minutes)