Recipe No 564 quiche

Quiche Lorraine

A classic and a crowd pleaser, for good reason. The basic combination of bacon, leeks and cheese is enhanced by using high-quality ingredients. Try this with baby leeks in season and use the best quality Gruyere you can find; it will make all the difference to the end result.

Keep in mind that this full recipe includes the creation of the moulded pastry shell, which requires at least and preferably overnight, so this recipe is ideally started the day before service.

Time

Prep:

Total:

Difficulty
easy
Yield
6–8 serves • 1584 g
Metric Imperial

Processes

  • —
  1. 01
    Pre-heat oven to 165°C / 330°F.

  • Leek, chopped
    180 g
  • Bacon, lardons
    160 g
  • Thyme, leaves, fresh
    1 g
  1. 02
    Sweat over medium heat until leeks soften, about .
  2. 03
    Allow to cool slightly, about .

  1. 04
    Combine with onion mixture .

  1. 05
    Pour liquid mixture into moulded pastry. Stir gently to distribute evenly.

  • Gruyere, coarsely grated
    130 g
  1. 06
    Scatter evenly over liquid filling.
  2. 07
    Bake at 165°C / 330°F until core temperature of 78°C / 172°F.

Notes

The actual time will depend on the depth of the liquid, so constant monitoring is best using an oven-safe temperature probe. Alternatively, keep checking the core temperature every after have elapsed. Be sure to correctly measure the temperature at the core of the mixture; not right at the bottom or top.

Making ahead

Prepare the Quiche base and Pâte brisée.

Categorisation

Category
quiche savoury pie
Meal
brunch lunch
Cuisine
french
Diet
omnivorous
Tags
lorraine quiche