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Quiche Lorraine

This quiche Lorraine is simple yet versatile and can be served for breakfast, lunch or dinner. The quiche should be thoroughly chilled before cutting, so make your quiche at least one day, or up to three days, before serving it. We recommend baking this quiche in a pie pan that is made from thick, sturdy metal, such as the USA Pan Nonstick 9-inch Pie Pan.  A metal pie tin conducts heat well and bakes the bottom crust fully. Also, if your oven has not been calibrated for years we would recommend getting it checked. A few degrees off can affect baking times and quality. You can also use an oven thermometer to monitor and adjust the temperature as needed.

Yield: One 9-inch quiche (9” x 1 ½”)

Degree of difficulty: Moderate

Prep Time: 2 hours

Bake Time: 2 hours

Total Time: 4 hours

Ingredients

For the Pie Crust:
1 pouch (1 pound / 454 g) Cup4Cup Pie Crust Mix
1 cup (1/2 pound / 225 g) unsalted butter, cold, cut into ½-inch cubes
1 large egg yolk
10 tablespoons (5 ounces / 140 g) ice water
Cup4Cup Multipurpose Flour, for dusting
5 cups (2 pounds / 908 g) dried black beans or dried white beans, for blind baking

For the Filling:
1 cup (8 ounces / 225 g) sliced bacon, cut into ½ inch pieces
2 tablespoons (1 ounce / 25 g) canola oil
1 ½ cups (7 ounces / 200 g) yellow onion, medium dice
4 large eggs, at room temperature
2 2/3 cups (22 ounces /640 g) half-and-half
2 teaspoons (5 g) kosher salt
1/8 teaspoon (0.2 g) white pepper
6 gratings fresh nutmeg
½ cup (1.5 ounces / 50 g) grated gruyere cheese
¼ teaspoon (0.2 g) fresh thyme, chopped

Instructions

For the Pie Crust:
1. Combine the Cup4Cup Pie Crust Mix and cold butter in a food processor. Briefly pulse the machine a little at a time until the mixture resembles coarse cornmeal. Alternatively, you can use a pastry cutter and bowl to achieve the same result. Transfer mixture to a bowl. Beat the egg yolk and ice water together and then add to the bowl. Stir until the mixture looks crumbly. Knead until a dough forms.
2. Divide the dough in half and flatten each half into a disc, about 5-inches in diameter. Wrap each disc in plastic wrap and refrigerate for at least 1 hour and up to 3 days in advance, or freeze for up to one month in advance.

To Blind-Bake the Crust:
1. Set a rack in the center of the oven and preheat the oven to 350°F.
2. Remove one disc of pie dough from the refrigerator 15 minutes before rolling. Reserve the second disc of pie dough for another use. Use Cup4Cup Multipurpose Flour to lightly dust your work surface. Roll one disc into a 12-inch circle, about 1/8-inch thick, lifting the dough often to prevent it from sticking. For reference, 1/8-inch is about the same thickness as two pennies stacked together.
3. Fit the rolled out pie dough into a metal 9-inch pie tin that is 1 ½-inches deep. Be sure to use a pie tin that is made from thick, sturdy metal with a flat rim for the best baking.
4. Trim the dough so that it overhangs the pie dish by about an inch. Then, roll the edges of the dough underneath itself to form a rounded edge. The edge of the dough should remain on top of the flat surface of the pie dish. Use your fingers to form a fluted edge or crimp it with a fork, if you prefer.
5. Refrigerate the pie shell for 10 minutes so that the butter re-solidifies.
6. Line the pie shell with a 16-inch round of parchment paper. Fill the shell with the dried beans, gently pushing the beans into the corners of the shell and filling the shell completely.
7. Bake the pie shell for 35 minutes and until the crust edge is evenly golden brown but the bottom is still light in color. Remove the pie shell from the oven. Remove the beans and parchment round from the shell. Place the pie shell back into the oven and bake for an additional 8 – 10 minutes and until the bottom of the pie shell is golden brown. Remove the pie shell from the oven and cool to room temperature.

For the Filling:
1. Cook the bacon in a sauté pan over medium-low heat to render the fat. Cook until the bacon is crispy. Remove the cooked bacon from the sauté pan and place it onto a paper towel lined plate. Cool the bacon to room temperature. Discard the rendered bacon fat.
2. Heat 2 tablespoons of canola oil in a small sauté pan over low heat. Add the diced onions and cook until they are completely translucent, about 20 – 30 minutes. Stir the onions often while they are cooking and monitor the heat to ensure they do not burn.
3. For the quiche custard, combine the eggs, half-and-half, salt, white pepper and nutmeg into a blender and blend on low speed for a few seconds. Increase the speed to high and blend until the batter is light and foamy, about 30 seconds.

To Assemble & Bake:
1. Reduce oven temperature to 325°F.
2. To assemble the quiche, add half the bacon, half the onions and ¼ cup gruyere to the blind-baked pie shell. Pour in half of the quiche custard. Add the remaining bacon, onion and gruyere. Pour remaining quiche custard on top. Place the quiche on a parchment lined baking tray.
3. Bake in the center rack of a preheated 325°F oven for 1 hour 10 minutes – 1 hour 20 minutes or until the quiche filling is set. The quiche filling is set when the pan is lightly shaken it wobbles slightly in the center. The quiche filling will be puffed up and beginning to brown.
4. Remove the quiche from the oven and cool to room temperature on a wire rack. Refrigerate until thoroughly chilled, at least 1 day, or up to 3 days.
5. To serve, preheat the oven to 375°F. Line a baking sheet with parchment paper. Cut the quiche into 8 pieces. Place the pieces onto the baking sheet and reheat for 15 minutes or until hot throughout.