Quiche Lorraine
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Flan ring
- Pastry cutter
- Pie weights
- Pastry brush
- Rolling pin
- Sifter
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Chef's knife
- Fork
- Plastic wrap
- Parchment paper
- Baking sheet
- Aluminum foil
- Saucepan
- Slotted spoon
- Paper towel
- Serving platter
Ingredients
- 2 cups flour
- 1⁄4 tsp. salt
- 1 pinch sugar
- 8 Tbsp. cold butter, cut into small pieces
- 3 Tbsp. cold vegetable shortening, cut into small pieces
- 1 egg, lightly beaten
- 6 oz. slab bacon, diced
- 2 eggs, lightly beaten
- 1 1⁄2 cups heavy cream
- 1⁄2 tsp. salt
- Freshly grated nutmeg
- Freshly ground black pepper
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