Quiche Lorraine Tart

I love Quiche Lorraine but don't eat it very often. The low-fat versions taste like scrambled eggs while cheese and the classic versions are so rich there's no room left for dessert. That said, the latter type quiche is the best! This week I went to lunch at a little bakery here in Chicago where they had a fantastic, non-disappointing quiche worth skipping dessert for (although they did serve it with a few grapes, if you can call grapes dessert).

Quiche Lorraine Tart

After eating that quiche, I started the hunt for a classic recipe to make for parties and events. I also wanted to use my 9 inch removable bottom tart pan so that I could push the quiche out of the pan, take it to an event and not worry about getting the pie plate back. This quiche, mostly courtesy of Emeril, was perfect!

I've already made this twice in the past couple of days -- once for Fuzz and once for a school parent event. If you have any questions or a better quiche recipe, email me and let me know. I think what makes this one so good is the 2 extra yolks plus the half & half.

A Few More Tips

• I use a 9-inch removable bottom tart pan. If you don't have a tart pan, a 9-inch springform should work.
• A combination of butter and shortening helps keep the crust light and flaky, but feel free to use all butter -- a high fat European style butter would be great here.
• This is a classic Quiche Lorraine with focus on the bacon and cheese. There are no onions in the recipe, though you can add some if you'd like. Be sure to cook them first.
• You can also have fun changing things by trying different types of bacon. These days I buy thick cut, store it in the freezer, then chop the thick semi-frozen slices into "lardons". To use the lardons in your quiche, just cook them in the skillet, drain and spread in the pan.

• Quiche for Two or Three
• Ham, Cheddar, Gouda & Spinach Quiche
• Crustless Quiche with Ham & Broccoli
• Crustless Spinach Quiche
• Crustless Ham, Cheese & Broccoli Quiche (low fat)

Recipe

Quiche Lorraine Tart

Anna

Quiche Lorraine baked in a 9 inch round tart pan.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chilling Time 1 hour hr

Total Time 2 hours hrs

Course Entree

Cuisine American

Servings 8 slices

Ingredients

 

Crust:

• 1 ½ cups all-purpose flour or pastry flour (190 grams)
• ½ teaspoon salt
• ½ tablespoon sugar
• 4 tablespoons chilled unsalted butter (56 grams)
• 4 tablespoons vegetable shortening (48 grams)
• Cold water or as needed

Filling:

• 6 strips thick cut bacon
• 2 large eggs
• 2 large egg yolks
• 1 ¼ cups half-and-half (280 grams)
• ¼ teaspoon salt
• ¼ teaspoon ground white or black pepper
• Pinch freshly grated nutmeg
• 1 cup shredded Gruyere or Swiss cheese (114 grams)
• Some cut chives or herbs de provence

Instructions

 

Quiche Crust

• Crust: In a large bowl or food processor, combine together the flour, salt and sugar. Add the butter and shortening, and using a pastry blender or your fingers, mix until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time, stirring gently with scraper after each addition and adding only enough of the water to make the dry ingredients moist enough to hold together.
• Squash mixture into a ball then press into a disk. Wrap in plastic and chill for one hour until ready to use.
• On a lightly floured surface, roll the dough into an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom. Chill the pan with the dough for at least an hour or until ready to use.
• To pre-bake, cover with foil and weigh down with pie weights. Set the tart shell on a baking sheet and bake in a preheated 375 degree oven for 15 minutes, then remove foil and weights and bake for 10 minutes. Set crust aside and let cool while you make the filling.

Quiche Filling

• Cook the bacon until crisp, drain the fat and cut into 1 inch chunks. Lay bacon pieces across bottom of the baked crust. Alternatively, you can cut the bacon first (it helps to freeze it), cook the bacon pieces (lardons) and lay them over the bottom.
• In a large bowl, whisk together the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
• Let cool at room temperature, then keep chilled until ready to serve.

Notes

You can also make this in a 9 inch pie dish.

Keyword Quiche Lorraine, Tart Pan

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