Quiche Lorraine
A perfectly baked Quiche Lorraine featuring a buttery, shatteringly flaky crust and a silky custard that practically melts on the tongue. This classic French dish balances delicate texture with a bold, smoky savory depth, making it the ultimate showstopper for any brunch or light dinner.
Ingredients
- Pie Crust: 1 9-inch unbaked shell
- Smoked Turkey Strips: 6 ounces (chopped and browned)
- Large Eggs: 4 units
- Heavy Cream: 1.5 cups
- Sea Salt: 0.5 teaspoons
- Black Pepper: 0.25 teaspoons
- Nutmeg: 1 pinch (ground)
- Shallots: 2 tablespoons (minced and sautéed)
Instructions
- Preheat your oven to 375 degrees Fahrenheit and fit the pastry into a 9-inch tart pan, docking the bottom with a fork.
- Blind-bake the crust with pie weights for 10 minutes, then remove weights and bake for 5 more minutes until the base is dry.
- In a large mixing bowl, whisk together the eggs, heavy cream, sea salt, black pepper, and nutmeg until frothy and pale.
- Scatter the browned smoked turkey strips and sautéed shallots evenly across the bottom of the pre-baked crust.
- Carefully pour the egg and cream custard over the fillings in the tart pan.
- Reduce oven temperature to 350 degrees and bake for 30 to 35 minutes until the center is just set but still slightly wobbly.
- Allow the quiche to rest for at least 15 minutes to let the custard firm up properly.
- Garnish with fresh parsley and slice into wedges to serve.
Notes
- Blind-Baking is Key: Pre-baking the crust ensures a crisp base and prevents a soggy bottom once the liquid custard is added.
- Don’t Over-bake: The quiche is done when the edges are firm but the center still has a slight, jelly-like jiggle; over-baking leads to a rubbery texture.
- Silky Texture: Using heavy cream instead of milk is essential for achieving the authentic, velvet-like mouthfeel of a true Lorraine.
Find it online: https://dishmio.com/quiche-lorraine/