Description
Having a good go-to quiche recipe is a must. I mean, come on. It’s literally a dish that works at breakfast, lunch and dinner, right? Here’s my go-to: a delicious quiche lorraine, loaded with good stuff like crumbled bacon and Parmigiano Reggiano.
Ingredients
- FOR THE SHORTCRUST:
- 2-¼ cups All-purpose Flour
- ¼ teaspoons Salt
- ¾ cups Butter Cubed And Very Cold!
- 6 Tablespoons Ice Water, Or More As Needed
- FOR THE FILLING:
- 6 Eggs (large)
- ½ cups Cooking Cream (I Use 15%)
- ½ cups Milk
- ½ teaspoons Salt
- ¼ teaspoons Freshly Ground Pepper
- ½ teaspoons Onion Powder
- 1 pinch Paprika
- 1 pinch Celery Salt
- 1 pinch Nutmeg
- 3 Green Onions Washed, Ends Snipped And Finely Chopped
- 1 cup Bacon, Cooked And Crumbled
- ½ cups Parmesan Reggiano Cheese (shredded)
- 1 cup Shredded Cheddar Cheese
Preparation
For the shortcrust:
Preheat oven to 400ºF.
In a food processor (or by hand), combine flour and salt. Add (in batches) the very cold cubed butter (it must be cold!). Pulse until flour mixture resembles coarse crumbs. Slowly add in ice water (while pulsing) just until dough begins to form. Don’t overdo it.
Dump onto a clean surface and form into a ball. Quickly roll out dough (on a lightly floured surface) to a diameter large enough to fit your pie dish. Transfer to the pie plate and refrigerate for 30 minutes.
Bake shortcrust at 400ºF for 10 minutes. Use pie weights to weigh down the crust!
Meanwhile, prepare the quiche filling:
For the quiche filling:
In a medium mixing bowl, beat eggs with cream, milk, salt, pepper, onion powder, paprika, celery salt, nutmeg and green onions. Set aside.
Remove shortcrust from the oven and increase oven temperature to 425ºF.
Evenly spread bacon and cheeses over crust to cover the bottom fully. Pour egg mixture over top.
Bake at 425ºF for 15 minutes. Lower oven temperature to 325ºF and continue baking for 30 minutes. Enjoy!
