Classic Quiche Lorraine
ID: ac6418f4...
A classic French savory tart featuring a rich, buttery pastry crust filled with crispy bacon, melted Gruyere cheese, and a creamy, delicate egg custard seasoned with fresh chives and a pinch of nutmeg.
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🍳 烹饪流程
Prepare the pastry dough, wrap, and chill for 1 hour. → Roll out the dough, fit it into the tart pan, prick with a fork, and chill for another 30 minutes. → Blind bake the tart shell with parchment paper and weights for 20 minutes, then without weights for 10 minutes. → Cook the bacon until crisp and prepare the egg custard filling. → Assemble the quiche by layering bacon, cheese, and egg mixture in the shell, then bake at 350°F (180°C) for 30-40 minutes.
烹饪步骤
简要烹饪顺序
Prepare the pastry dough, wrap, and chill for 1 hour. → Roll out the dough, fit it into the tart pan, prick with a fork, and chill for another 30 minutes. → Blind bake the tart shell with parchment paper and weights for 20 minutes, then without weights for 10 minutes. → Cook the bacon until crisp and prepare the egg custard filling. → Assemble the quiche by layering bacon, cheese, and egg mixture in the shell, then bake at 350°F (180°C) for 30-40 minutes.
开场介绍
A classic French savory tart featuring a rich, buttery pastry crust filled with crispy bacon, melted Gruyere cheese, and a creamy, delicate egg custard seasoned with fresh chives and a pinch of nutmeg.
步骤 1
In a medium bowl, whisk together the all-purpose flour, 1/2 tsp salt, and sugar.
步骤 2
Add the chilled unsalted butter cubes to the flour mixture. Use a pastry blender or fork to cut the butter into the flour until coarse crumbs are formed.
步骤 3
Gradually add ice water, one tablespoon at a time, mixing with a wooden spoon and then using your hands to bring the dough together into a cohesive ball.
步骤 4
Wrap the dough tightly in plastic wrap, flatten it slightly into a rectangle, and refrigerate for about 1 hour.
步骤 5
Place the chilled dough on a lightly floured surface and roll it out with a rolling pin into an 8x16 inch (20x40cm) rectangle.
食材清单
重要提醒
Make sure the butter and water used for the crust are ice-cold to ensure a flaky texture.
Do not overwork the dough when combining it, as this can activate the gluten and make the crust tough.
Pricking the bottom of the crust with a fork is essential to prevent it from puffing up during blind baking.
Allowing the baked quiche to cool slightly before slicing helps the custard filling set and prevents it from falling apart.
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