Best Quiche Lorraine Recipe Ever

Combine flour and salt.

Best quiche lorraine recipe ever. Bake until crust is dry around the edges and just beginning to brown 25 35 minutes. Line dough with parchment paper or foil leaving some overhang. Pour mixture over bacon and cheese. In a large bowl whisk together eggs cream cayenne and nutmeg and season with salt.

Fill with pie weights or dried beans. By all means build a rim with the pastry and flute it. Whisk together the cream eggs and 1 2 teaspoon salt in a medium bowl until combined. 4 slices bacon 4 eggs 1 cups heavy cream tsp.

Ingredients 1 9 inch unbaked pie crust see footnote for recipe link 8 slices bacon cut into 1 inch pieces cup chopped leeks white and pale green parts only cup chopped onion salt and freshly ground black pepper to taste 1 pinch cayenne pepper or more to taste 3 large eggs 2 egg yolks 1 cup. Cook bacon and diced onion in a skillet until the bacon is crispy and the onion is tender about 10 12 minutes. Sprinkle bacon onion. Scatter cooked bacon on pie crust with 1 cup gruyère and shallot.

Gradually add 3 5 tablespoons ice water tossing with a fork until dough holds together when pressed. I used 1 4 cup minced green onion 1 2 cup ham and omitted the nutmeg. Place the pie crust in a pie plate you do not need to remove the crust from the foil pan that it comes in just set. It makes a wonderful custard type filling.

Preheat oven to 450. This is essential for the amount of custard indicated in this recipe. Pour the cream mixture over. Spread the onion mixture in the bottom of the crust and sprinkle with the gruyere.

Cover the bottom of the. Instructions preheat oven to 375 degrees f. In trying out a variety of quiche recipes from this site i found this to be one of the best. Cut in butter until crumbly.