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Quiche Lorraine

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Quiche Lorraine

Courtesy of Chef Eugenia Theodosopoulos of Essence Bakery Cafe

Quiche Dough
2 cups all purpose flour 
1 tsp salt
1 tsp sugar
5 ounces cold butter cut into small 1/2 inch pieces
1/4 cup cold water
 Optional - chopped 1/2 tsp finely chopped rosemary and pinch fresh ground pepper 
In food processor, add COLD butter and flour.  Pulse cold butter and flour to form small pea size powder.  Do not overmix.
Place flour-butter powder into kitchen aid bowl or large mixing bowl.  If using kitchen aid, use paddle attachment.
Add sugar and salt and herbs and pepper if using.  Stir gently to combine.
Add cold water and mix gently until dough comes together to form a ball.  Do not overmix.
Place dough on cutting board and gently mix with palm of your hand to completely incorporate.  May need 1-2 more tsp water depending on climate.  Dough should be smooth, not cracking but not sticky.
Wrap in plastic and refrigerate for 2 hours, several days or may freeze for a couple of weeks.
Roll dough out to desired quiche size - large 8 or 9 inch or small muffing size.

Quiche Filling for 9 inch quiche 
Layer following ingredients chilled quiche shell, in the following order:
1 1/2 cup Chopped cooked bacon 
1 cup Gruyere Cheese
1 cup Chopped green onions
 1 1/2 cup Chopped cooked spinach
Variations (cooked mushrooms, tomatoes, ham, leeks, goat cheese, cheddar cheese)

Quiche Egg Mixture 
8 large eggs
1 cup heavy cream
1 cup whole milk 
or replace above with 2 cups half and half
Break eggs into medium bowl.  Whisk and then add cream, milk or half and half.
Combine and pour over quiche ingredients. 

Bake in preheated 350 oven for 20-25 minutes.  Middle should be puffed and light golden brown.
 


 

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