Quiche Lorraine Recipe
White Cheddar, Dewig Bacon, Spinach, Artisan Greens.
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Ingredients
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Crust
Filling
Garnish
Method
Crust Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add cold water a tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Roll Out the Dough
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the dish and trim the edges.
- 4
Pre-Bake the Crust
Prick the bottom of the crust with a fork and bake for about 15 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
Filling Preparation
- 5
Cook the Bacon
In a skillet, cook the Dewig bacon over medium heat until crispy. Remove from heat, crumble, and set aside.
- 6
Mix Filling Ingredients
In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined.
- 7
Assembly and Baking
- 8
Combine Filling and Crust
Pour the filling mixture into the pre-baked crust, spreading it evenly.
- 9
Bake the Quiche
Bake in the preheated oven for about 30-35 minutes, or until the filling is set and the top is lightly golden.
- 10
Cool and Serve
Remove from the oven and let cool for 10 minutes. Serve warm or at room temperature, garnished with artisan greens.