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Quiche Lorraine
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Ingredients
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Yield: Makes 1 Quiche
Total Cook Time: 65 Minutes
CRUST
1¼ cups all-purpose flour
¼ teaspoon kosher salt
½ cup (1 stick) butter, cold, cut into ½-inch pieces
3 tablespoons ice water
FILLING
4 large eggs
1¾ cups heavy cream
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh chives, minced
1 tablespoon fresh thyme, chopped
½ cup onion,
thinly sliced and cooked until translucent
½ cup Swiss cheese, finely shredded
½ cup ham, diced ¼-inch
Total Cook Time: 65 Minutes
CRUST
1¼ cups all-purpose flour
¼ teaspoon kosher salt
½ cup (1 stick) butter, cold, cut into ½-inch pieces
3 tablespoons ice water
FILLING
4 large eggs
1¾ cups heavy cream
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh chives, minced
1 tablespoon fresh thyme, chopped
½ cup onion,
thinly sliced and cooked until translucent
½ cup Swiss cheese, finely shredded
½ cup ham, diced ¼-inch
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Preparation Method
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1. Combine flour and kosher salt together, cut the butter into the flour by hand or with a food processor until pea-size pieces form.
2. Add in the ice water and mix until a dough forms.
3. Turn out onto a lightly floured surface and knead a few times to smooth the dough.
4. Flatten into a disk, wrap with plastic wrap and chill for 1 hour in the refrigerator.
5. After an hour, roll out the dough and place in a 9-inch pie shell.
6. Trim the edges to ¼ inch from the edge of the pie pan, roll under and press down around the edge of the pan.
7. Chill for 30 minutes in the refrigerator.
8. While the dough chills, preheat the oven to 400°F Bake Mode with a rack set at position “3.”
9. After 30 minutes, line the unbaked pie crust with parchment and add pie weights or dry beans (about 2 cups) so the bottom doesn't puff and the sides don't slouch during baking.
10. Blind bake the crust for 25 minutes, remove from the oven and allow to cool completely before filling with the custard.
11. Reduce the heat of the oven to 350°F Bake Mode with rack still set at position “3.”
12. In a medium bowl, whisk together the eggs and heavy cream until smooth.
13. Add in the kosher salt, pepper, and herbs; mix to combine.
14. In even layers add the onions, cheese, and ham to the bottom of the precooked pie shell.
15. Carefully pour the custard over the filling. Bake the quiche for 40–45 minutes, or until the quiche is set.
16. Remove from the oven and allow to cool slightly before serving.
2. Add in the ice water and mix until a dough forms.
3. Turn out onto a lightly floured surface and knead a few times to smooth the dough.
4. Flatten into a disk, wrap with plastic wrap and chill for 1 hour in the refrigerator.
5. After an hour, roll out the dough and place in a 9-inch pie shell.
6. Trim the edges to ¼ inch from the edge of the pie pan, roll under and press down around the edge of the pan.
7. Chill for 30 minutes in the refrigerator.
8. While the dough chills, preheat the oven to 400°F Bake Mode with a rack set at position “3.”
9. After 30 minutes, line the unbaked pie crust with parchment and add pie weights or dry beans (about 2 cups) so the bottom doesn't puff and the sides don't slouch during baking.
10. Blind bake the crust for 25 minutes, remove from the oven and allow to cool completely before filling with the custard.
11. Reduce the heat of the oven to 350°F Bake Mode with rack still set at position “3.”
12. In a medium bowl, whisk together the eggs and heavy cream until smooth.
13. Add in the kosher salt, pepper, and herbs; mix to combine.
14. In even layers add the onions, cheese, and ham to the bottom of the precooked pie shell.
15. Carefully pour the custard over the filling. Bake the quiche for 40–45 minutes, or until the quiche is set.
16. Remove from the oven and allow to cool slightly before serving.
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