Sunday, August 2, 2009

Quiche Lorraine

Quiche Lorraine 08012009_16

Inspired, yet again, by a Michael Ruhlman post - The Best Quiche; I had to try my hand at it. Especially since I had saved some of my pancetta-cured bacon in slab form to make lardons. As my husband says, “Any recipe (like my sister Peggy’s  famous Baked Potato Casserole) that starts with a pound of bacon, is a good recipe”.


Quiche Lorraine 08012009_01

Well, my mama was praised for her pie crust which she always made using Crisco; so there.


Quiche Lorraine 08012009_02

Good thing I stole her pastry cutter.


Quiche Lorraine 08012009_04

No beans to use for pie weights, but rice works.


Quiche Lorraine 08012009_05

The onions softened, but not too browned.


Quiche Lorraine 08012009_07

Lardons from my slab bacon.


Quiche Lorraine 08012009_08

I shouldn’t have used the microplane for the Emmental cheese. It was so fine, by the time I was ready to sprinkle it, it was almost melted together even though I put it in the fridge. Next time I’ll use the box grater.


Quiche Lorraine 08012009_10

The lardons draining. Crispy on the outside; still tender on the inside.


Quiche Lorraine 08012009_09

Custard mise en place. I love this nutmeg grater; no more knuckle-skin flakes in the food. And, you’d have to pry my Magnum pepper mill from my cold, dead fingers.


Quiche Lorraine 08012009_11

Half the lardon and onion mixture. Then added half of the frothed custard and half of the cheese. Repeat.


Quiche Lorraine 08012009_12

Pooh! Even though I thought I patched all the cracks in the crust, I must have missed some. I think I was being too careful not to overwork the dough.


Quiche Lorraine 08012009_13

My husband said, “It’s ugly.”


Quiche Lorraine 08012009_14

Here it is cleaned up a bit.


Quiche Lorraine 08012009_16

It may not be that pretty, but it was good, very luxurious.


  1. I don't know about being a real man but this was a hearty quiche. What's not to like.

  2. I really recommend using a food processor next time to make sure you have no lumps of fat in there that wpould melt an cause a leak. Also, butter is divine in this quiche. Give it a shot.

  3. Dear e.nassar,
    Thanks for my first comment not from a family member! I'll have to give your idea a try. Having only made crusts for pie before; I thought the key to a flaky crust was to preserve fairly large (pea sized) lumps of fat. But I think no leaks would beat flaky here.


  4. Yeah, I know what you mean about the pea size pieces. Usually that is the case, but not here. Ruhlman does not make it as clear, but the original recipe for this from Keller's Bouchon book is very specific. Keller clearly states to completely homoginize the dough so that no butter specks are left. Any butter pieces will melt, create a hole and cause a leak. I experimented a lot with Keller's recipe and a processor (which he recommends) is the way to go. It keeps the dough cold while incorporating everything. Best of luck!