Classic Quiche Lorraine, with bacon, onion and Gruyere cheese, cooked up in a rich cream and egg custard. Great brunch dish! We think Quiche Lorraine is the queen of quiche. It's starts with a cream-based and egg custard and is studded with bacon and browned onion. Then of course, there is the cheese. Nutty Gruyere cheese is such a great flavour and pairs so perfectly with the bacon and onion. It's a simple combination, but simply perfect.
Ingredients Pastry: (for two 9-inch standard (not deep dish) pie shells or one 12-inch tart)
1 3/4 cup all-purpose flour
3/4 tsp salt
3/4 cup shortening
4-5 Tbsp ice water
6 slices bacon, diced
1 1/2 cups onion, diced
1 1/2 cups Gruyere cheese, shredded (about 4oz/110g)
2 cups Farmer's All Natural whipping cream
6 large eggs
Salt and pepper, to taste
Make the pastry: Mix the flour, salt and shortening until it resembles coarse meal. Using a fork, mix in water, one Tablespoon at a time, until dough clings together and cleans easily from the bowl. You do not need to use all the water. Use just enough to make a dough. Gather it into a ball, wrap with plastic wrap and pop it in the fridge for 30 minutes.
Divide dough in two if making two quiches, or leave as one ball if making a 12-inch tart. Flour a work surface and roll dough into circle about 2-inches larger than your pie or tart pan. Dough should be about 1/8" thick. Lightly grease the pie plate, then flip the dough onto rolling pin and transfer to pie plate(s). Refrigerate while you make the filling.
Make the filling: In a skillet over medium heat, cook bacon for 3-4 minutes or until the point where the fat has cooked off, but before it is starting to brown. Add the diced onion and cook together with the bacon, stirring regularly, until bacon is just crisp and onions are browned. Remove from heat. Spoon of the fat and discard. Put the bacon/onion mixture into a bowl to cooled to room temperature.
Preheat oven to 375F.
Prepare custard by combining cream and eggs together in a large measuring cup or similar with a spout for pouring. Whisk together well with a whisk or fork. Season with salt and pepper, keeping in mind that there will be some salt from the bacon already in the mix, so you don't want to add too much salt.
When bacon/onion mixture is cooled, scatter over bottom of pie/tart shell. Top with shredded cheese. Pour custard over-top. Custard may only come about 1/2-2/3 up the pastry side. Don't worry, it will puff up as it bakes.
Bake in preheated oven for about 40-45 minutes, or until set and quite golden in spots. Remove from oven and let stand 5-10 minutes, before slicing and serving.
Freeze second dough ball for another use or double filling for a second quiche.
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