Quiche Lorraine

Our quiche is one of the most requested recipes from the girl & the fig menu.  The biggest tip on making this delicious is let it cool completely before cutting. If not, this light and fluffy quiche will fall apart.

the girl & the fig Quiche Lorraine

Serves 6 – 8

For the crust:
6 tablespoons butter
¼ teaspoon salt
1 1/3 cup flour
1½ teaspoons sugar
1 egg yolk
2 – 4 tablespoons ice cold water

For the filling:
1 pound applewood smoked bacon, chopped
½ yellow onion, small dice
4 eggs, lightly beaten
1 egg yolk
3 cups cream
1 teaspoon salt
pinch white pepper
pinch ground nutmeg
2½ tablespoons flour
8 ounces white cheddar, grated

For the crust:
Cut the butter into small chunks and place in the freezer.  Combine the salt, flour, sugar, butter and pulse in a food processor until the dough has a crumbled look.  Add the egg yolk and pulse for 20 seconds.  Add the water and pulse until dough has a smooth consistency.  Work with dough now or place in refrigerator.   Dough must be blind baked in a 10-inch spring form pan.

Preheat oven to 325°F.

For the filling:
In a large sauté pan over medium-high heat, render the bacon to crisp.  Add the onions and sauté until translucent.  Drain off the fat, and combine the rest of the ingredients.  Pour over pre-baked crust in the spring-form pan.  Cover with tin foil.  Bake in a convection oven until the filling has set, for about 40 minutes.  Let cool completely before cutting into slices.

5 Comments on “Quiche Lorraine
  1. Thank you so very much for the Quiche recipe. Looking forward to trying it! Wish I lived closer to your restaurant.

    Greetings from Canada, Verna

  2. Pingback: The Ladies of the Lodi Wine Scene

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