- Skill Level: INTERMEDIATE
The Quiche Lorraine is a type of savory pie typical of French cuisine. The original quiche was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added.
- 3/4 teaspoon coarse salt
- 10 ounces slab bacon, cut into 3/4-by-1/4-by-1/4-inch strips
- 2 cups heavy cream
- 3 large eggs
- 1/4 teaspoon freshly ground pepper
- All-purpose flour, for dusting
Preheat oven to 400 degrees. Dust your work surface with flour and roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; cut dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm (30 minutes).
Line tart shell with parchment paper and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown (10 minutes).
Cook bacon in a large frying pan over medium heat until browned (10 minutes). Move to paper towels to drain.
Beat eggs, cream, salt and pepper in a medium bowl. Pour mixture into tart shell then scatter the bacon strips on top. Let cool at least 30 minutes before serving.