Quiche Lorraine Recipe
Quiche Lorraine, as its name indicates, is a savory tart that originated in the north-eat region of France, la Lorraine. The word quiche is derived from the word "Küchen", which means "cake" in German. What makes the quiche Lorraine stand out is the addition of bacon or lardons to the traditional quiche ingredients.
I made mine with turkey bacon, herbes de Provence and leeks and prepped the dough the night before. I flavored it with herbes de Provence and caramelized onions. You can prepare both the crust and filling separately in advance and assemble at the last minute for a quick and easy dinner meal. Accompany with a salad, serve the dish on your patio (or anywhere outdoors) and you'll feel as if you're sitting on the terrace of a café in France!
Yields: 6 servings2¾ cups all-purpose flour
1½ tablespoons xanthan gum (see tips)
3 tablespoons granulated sugar
5 eggs, at room temperature
2 tablespoons canola oil
8 tablespoons salted butter
2 tablespoons shortening
½ yellow onion, thinly sliced
2 baby leeks (green part), thinly sliced on the bias
¼ teaspoon salt
¼ teaspoon red chili powder (optional)
2 teaspoons Herbes de Provence (see tips)
2 ounce sliced turkey bacon, chopped into small pieces
2 tablespoons smoked turkey breast, diced
⅔ cup heavy cream
⅔ cup milk
¼ teaspoon nutmeg, freshly grated
¼ teaspoon cream of tartar
½ teaspoon black pepper, freshly ground
2 tablespoons crème fraîche
1 (2"-thick) slice Gruyère cheese, freshly grated
2 tablespoons chives, snipped
Preheat the oven to 375°F.
How to caramelize onions: Heat about 1 tablespoon of oil in a non-stick pan. Add the thinly sliced onions. Cook over medium-low heat for about 10-15 minutes, stirring frequently to prevent the onion from burning, until the color is evenly golden brown. Transfer to a chopping board leaving as much oil as possible in the pan. Once they're cool enough to handle, finely chop them.
Making the crust:
Using a handheld mixer, whisk 3 eggs with sugar for 3-4 minutes. The consistency should be very thick and airy.
Lightly oil the bowl of your food processor with a silicone brush. Alternately add the flour, xanthan gum and ½ cup ice water. Pulse 2-3 times, then add the 6 tablespoons cold diced butter and the shortening. Pulse the mixture until it forms a sticky dough. Add the egg mixture. Pulse another 3-4 times until it combines and forms a dough again. Add the chopped caramelized onions and 1 teaspoon Herbes de Provence. Knead the dough until combined. Chill in the refrigerator for about 20-30 minutes.
Once chilled, transfer the dough onto a pastry board lined with a sheet of parchment paper. Place another sheet of parchment paper on top of the dough like a sandwich. Using a rolling pin, even out the dough to about ½-inch thick. Create 6 disks of dough and place them in individual molds lined with parchment paper. Crimp the dough against the edges. Leave a little excess above the edge because the dough will settle a bit in the oven. Prick the dough with a fork. Chill in the refrigerator for about 20-30 minutes.
For the quiche filling: In the same pan, add 1 tablespoon oil. Add the leeks. Cook until shiny, stirring frequently to prevent them from burning. Transfer to a plate and let cool to room temperature. Add 1 tablespoon oil to the pan (if necessary). Add the bacon. Cook for 2-3 minutes. Add smoked turkey and cook for an additional minute. Transfer the bacon and leeks to the tart shells.
For the quiche batter: In a mixing bowl, whisk the 2 egg yolks with red chili powder (optional) and black pepper for about 2-3 minutes. Add cream, milk, crème fraîche, chives, the remaining Herbes de Provence and nutmeg. Place the egg whites in a glass or stainless steel mixing bowl. Add salt and cream of tartar. Beat the egg whites for about 2 minutes at medium speed until frothy. Pour ⅓ of the egg white mixture into the egg yolk mixture and gently stir to soften the batter. Add the rest of the egg whites and gently fold the egg whites into the egg yolks with a spatula to get an airy batter.
Assembly time: Fill the tart shells with quiche batter. Cover with cheese. Bake for 20 minutes at 375°F. Rotate the quiche and bake for another 10 minutes until the egg mixture is set and the top is golden.
Serve warm or at room temperature with a green salad.
You can vary the dish by substituting smoked salmon, other vegetables (such as spinach) or other cheeses for the bacon.
For faster prep time, you could use store-bought pie crust.
I used Willie Bird Sonoma brand honey cured boneless smoked turkey breast coated with cracked peppercorns. It's delicious!
Xanthan gum is a fine powder used as a binder and emulsifier (it helps getting the crust to be firm). If you look at the list of ingredients for salad dressings or ice cream at the supermarket, you'll find they contain xanthan gum. I use it for texture and as an egg white substitute. You can find it online or in any specialty food store such as Whole Foods.
I always beat the egg yolks first, add spices and then add the egg whites; it removes the eggy smell from the quiche.
Herbes de Provence is a combination of herbs originating from the Mediterranean region. I used a store-bought blend. You can also make your own; check the ingredients here.
Check out more savory tart recipes.Published By: on June 18, 2012.