Quiche Lorraine Recipe
caramelized onion, gruyere, lardon
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Dough
In a large bowl, mix together all-purpose flour and salt. Add cubed cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
- 3
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 4
- 5
- 6
Combine Filling Ingredients
In a mixing bowl, whisk together eggs, heavy cream, milk, salt, black pepper, and nutmeg. Stir in the shredded Gruyère cheese, cooked lardons, and caramelized onions.
Assembling and Baking
- 7
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 8
Roll Out the Dough
On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Place it in a 9-inch pie dish, trimming the excess dough from the edges.
- 9
Add Filling
Pour the filling mixture into the prepared crust, spreading it evenly.
- 10
Bake the Quiche
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
- 11
Cool and Serve
Allow the quiche to cool for at least 10 minutes before slicing. Serve warm or at room temperature.