How to Make Quiche Lorraine with Bacon and Egg Custard
International dishesSavory CakesEurope and North America20 minutes preparation, 30 minutes cooking
A European style breakfast starts with quiche lorraine, bacon and egg custard in a crisp pastry case. The shell stays crisp, the custard stays soft and the bacon brings the salt and the smoke. Blind baking the base so it does not puff up is the tricky part.
The base gets pricked all over, lined with baking paper and weighed down with dried beans, then baked at 200 degrees C for 10 minutes. The bacon, onion and leek go into a dry pan with no added oil, since the fat that renders out is enough.
This batch weighs about 1.2kg, at roughly 315 calories per 100g.
Method
Chop 150g bacon and 80g onion small, and slice 30g leek. Set a clean pan over the heat with no oil, add all three and cook for 5 to 7 minutes until the onion turns translucent, then turn off the heat.
Put 4 chicken eggs, 120g whipping cream, 55ml unsweetened oat milk and 1/2 teaspoon black pepper in a bowl and whisk well. Add 3g finely grated nutmeg and 5g finely chopped parsley, then whisk again.
Put 180g bread flour, 125g unsalted butter cut into small cubes and 1/2 teaspoon salt into a food processor and blitz. Add 2 egg yolks and 10ml cold water, blitz until smooth, then bring the dough together, wrap it and rest it in the fridge for 30 minutes.
Roll the dough out 0.5cm thick, line the tin and chill it for 15 minutes. Prick the base all over with a fork, line it with baking paper and fill it with dried beans, then bake at 200 degrees C for 10 minutes. Remove the beans and bake for another 10 minutes.
Spread the cooked bacon mixture into the case, scatter over 100g shredded cheese, pour in the egg custard and stir gently to even it out.
Bake for another 20 minutes at 170 degrees C until the top is lightly browned.
Tips
Nutmeg sits in the imported spice aisle of larger supermarkets, and the 3g stays as written.
Parsley swaps for cilantro at the same weight.
Dried beans on top of the baking paper keep the tart base flat while it bakes.
A full 30 minute rest in the fridge before rolling keeps the pastry case from shrinking.
More from kOBE
The kOBE kitchen has over a thousand more recipes, plus Monk Fruit Blend and ready meals delivered.