Quiche Lorraine
Recipe information
Yield
makes one 11-inch quiche
Ingredients
Tart Dough
Preparation
Step 1
On a lightly floured work surface, roll out the dough to 1/4 inch thick. Cut out a 13-inch circle from the dough. Press the dough circle onto the bottom and up the sides of an 11-inch tart pan with a removable bottom; trim the dough flush with the top edge of the pan. Prick the bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat the oven to 400°F.
Step 2
Line the tart shell with parchment paper, and fill with pie weights or dried beans. Bake until the dough starts to feel firm on the edges, about 20 minutes. Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave the oven on.
Step 3
Cook the bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
Step 4
Whisk the eggs, cream, salt, and pepper in a medium bowl. Pour the mixture into the tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.
Tart Dough
Step 5
Process the flour, salt, and herbs (if using) in a food processor until combined. Add the butter, and process just until the mixture resembles coarse meal. Whisk together the egg mixture and the water in a small bowl. With the processor running, pour in the egg mixture; process until the dough starts to come together. Shape the dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes.
