Quiche Lorraine, we're even making our own crust!
I made this for easter lunch and it was super good. I've made quiches in the past and this is the best one yet! It's super creamy and cheesy. Then when you think it couldn't get any better you have a flaky butter crust! Yumm...
For the crust you will need:
1 egg
2 1/2 tablespoons cold water
1 1/2 cups all-purpose flour
1/2 teaspoon sea salt
10 tablespoons unsalted butter, in chunks (if you have salted butter you can skip the salt)
For the filling:
8 slices bacon- I used morning star farms veggie bacon and it was delicious!
1 1/2 cups shredded mozzarella, divided
1 shallot, minced
6 eggs
1 1/2 cups heavy cream
Pinch of cayenne
Pinch of nutmeg
Kosher salt
Freshly cracked black pepper
In a small mixing bowl, whisk together the egg and water. Take the bowl of a food processor, add the flour and salt. Pulse briefly until mixed. Add in the the small butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/water mixture. Pulse again until a lovely dough forms! Transfer the dough onto a lightly-floured board. This is your opportunity to become flour bae (get it, like salt, ok).
Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or dish. I made a mini strawberry tart with the excessStick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that’s fine too). For a flaky quiche crust it’s important that the crust is cold when it’s filled and cooked. Now it's time to make the filling!
In a large skillet over medium heat, cook bacon until crispy, but remember it will cook a little bit in the oven. preheat oven to 375°. Transfer to a paper towel-lined plate to drain. Scatter cooked bacon on pie crust with 1 cup mozzarella and minced shallot. In a bowl, whisk together eggs, cream, cayenne, and nutmeg and sprinkle in the salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese and crack some pepper on top.
Bake until crust is golden and eggs cooked through, 35 minutes. Let cool 15 minutes before slicing and serving. But I couldn't wait that long. Just make sure the egg sets. And that's it! Tell me if you made the crust or if you like store bought better!
For the crust you will need:
1 egg
2 1/2 tablespoons cold water
1 1/2 cups all-purpose flour
1/2 teaspoon sea salt
10 tablespoons unsalted butter, in chunks (if you have salted butter you can skip the salt)
For the filling:
8 slices bacon- I used morning star farms veggie bacon and it was delicious!
1 1/2 cups shredded mozzarella, divided
1 shallot, minced
6 eggs
1 1/2 cups heavy cream
Pinch of cayenne
Pinch of nutmeg
Kosher salt
Freshly cracked black pepper
In a small mixing bowl, whisk together the egg and water. Take the bowl of a food processor, add the flour and salt. Pulse briefly until mixed. Add in the the small butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/water mixture. Pulse again until a lovely dough forms! Transfer the dough onto a lightly-floured board. This is your opportunity to become flour bae (get it, like salt, ok).
Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or dish. I made a mini strawberry tart with the excessStick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that’s fine too). For a flaky quiche crust it’s important that the crust is cold when it’s filled and cooked. Now it's time to make the filling!
In a large skillet over medium heat, cook bacon until crispy, but remember it will cook a little bit in the oven. preheat oven to 375°. Transfer to a paper towel-lined plate to drain. Scatter cooked bacon on pie crust with 1 cup mozzarella and minced shallot. In a bowl, whisk together eggs, cream, cayenne, and nutmeg and sprinkle in the salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese and crack some pepper on top.
Bake until crust is golden and eggs cooked through, 35 minutes. Let cool 15 minutes before slicing and serving. But I couldn't wait that long. Just make sure the egg sets. And that's it! Tell me if you made the crust or if you like store bought better!
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