Lorraine Slice Recipe
Make Lorraine Slice Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry (Pre-baked)
Filling
Finishing
Method
Pastry (Pre-baked)
- 1
Make dough
In a medium bowl, combine 1 1/4 cups all-purpose flour and 1/4 tsp salt. Add 1/4 cup cold unsalted butter cubes. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Stir in 1 egg yolk and 2 tablespoons cold water, mixing just until the dough comes together. Do not overwork.
- 2
Chill and roll
Form the dough into a flat disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). On a lightly floured surface, roll the chilled dough into a circle about 11 inches in diameter and about 1/8-inch thick.
- 3
Line tart pan
Gently lift the dough into a 9-inch tart pan or pie dish with a removable bottom. Press dough into the sides and trim the excess, leaving a 1/2-inch overhang if you prefer a rustic look. Chill the lined pan in the refrigerator for 15 minutes while oven preheats to 375°F (190°C).
- 4
Blind bake
Line the chilled crust with parchment paper or foil and fill with pie weights or dried beans. Bake the crust for 12 minutes. Remove the weights and parchment, then brush the inside with the egg wash (beat 1 egg with 1 tsp cold water) to seal the crust and return to the oven for 5–7 more minutes until lightly golden. Remove and let cool slightly.
Filling
- 5
Prepare bacon and onion
Slice 4 thick-cut bacon slices into 1/2-inch pieces. In a skillet over medium heat, cook bacon until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet. Add 1 tablespoon butter and 1/2 medium yellow onion, thinly sliced, to the skillet. Sauté until the onion is soft and translucent, about 5 minutes. Remove from heat and let cool slightly.
- 6
Mix custard
In a medium bowl, whisk together 3 large eggs, 1/2 cup whole milk, and 1/2 cup heavy cream until smooth. Stir in 1 cup grated Gruyère cheese, the cooked bacon pieces, sautéed onion, 1/2 tsp freshly ground black pepper, 1/4 tsp salt, and 1/8 tsp freshly grated nutmeg (optional). Taste and adjust seasoning if necessary.
- 7
Assemble
Pour the filling evenly into the pre-baked crust. Tap the pan gently on the counter to settle the custard and release any air bubbles. Sprinkle a little extra grated Gruyère (optional) on top for a golden finish.
- 8
Bake
Bake the assembled quiche at 375°F (190°C) for 25–30 minutes, or until the edges are set and the center is just slightly wobbly. If the crust or top is browning too quickly, cover loosely with foil for the last 10 minutes.
- 9
Cool and slice
Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes to finish setting. Run a knife around the edge to release from the pan, then slice into 6 equal slices. Serve warm or at room temperature.
Finishing
- 10
Serve
Optionally garnish each slice with a small sprig of fresh thyme or a light sprinkle of chopped chives. Quiche Lorraine is best served slightly warm or at room temperature.
