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05/20/2011 National Quiche Lorraine Day Ultimate quiche Lorraine

Source of Recipe

Good Food


Recipe Introduction

Today is National Quiche Lorraine Day. Named for the Lorraine region of France -- and borrowing from "kuchen," the German word for cake that was eventually altered to "kische" -- the quiche Lorraine is a hallmark French dish that dates back to the 16th century and is still served in France as a light lunch available at boulangeries, or a first course or hors d'oeuvre at dinnertime. Julia Child, in Mastering the Art of French Cooking, described the original quiche Lorraine as an open pie with a filling consisting of an egg and cream custard with smoked bacon or lard ons. Today, in France, the quiche Lorraine is filled with beaten eggs, créme fraîche and bacon pieces all baked in a flaky pastry shell, but it's still served without the addition of cheese (in the U.S. we often add Gruyere). The addition of onions technically makes it a "quiche Alsacienne." For the American-born French food expert and chef Thomas Keller's quiche Lorraine recipe, check out Chowhound's helpful discussion on baking your perfect tart.

List of Ingredients

HOME COOKIN’ 05/20/2011 National Quiche Lorraine Day Ultimate quiche Lorraine



Ultimate quiche Lorraine


FOR THE PASTRY
• 175g plain flour
• 100g cold butter , cut into pieces
• 1 egg yolk
FOR THE FILLING
• 200g pack lardon , un-smoked or smoked
• 50g Gruyère
• 200ml carton crème fraîche
• 200ml double cream
• 3 eggs , well beaten
• pinch ground nutmeg


Recipe


For the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn't now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.

Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.

While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren't crisp. Remove and drain on paper towels. Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.

Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn't need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case.

Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case - you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it's also good cold.