I actually have been lucky enough to visit France once in my life. It was quite a few years ago, and unfortunately, I wasn’t really into food back then like I am now. In fact, I knew very little about French food. We basically survived on crepes and panini sandwiches that we bought off the street. Oh, and we did eat quite a few pastries!! I do remember this sandwich that I had in this little town called Bayeux. It was the best grilled cheese sandwich that I have ever eaten, and I will never forget it! But now, years later, I regret not trying more French foods while I was actually in France. But I guess I can learn more and try them at home now!
Quiche Lorraine is not a foreign dish to me at all. I’ve had my fair share of quiches, and I love them! Maybe for next week’s recipe I will venture out and try something really new, but I stayed safe for this week. This was a delicious, but time consuming dish. In fact, we usually eat around 5:30 or 6:00, but when I made this, dinner was at 9pm! I didn’t plan it very well. This is a great recipe – not the best quiche I’ve had, but still great. The original recipe for the tart dough is very detailed. So detailed that there was no way I was going to type the whole thing out! But if tart doughs are something that you have never tried or that you struggle with, I would definitely recommend checking out this book for the instructions.
Recipe Rating: 4 out of 5
adapted from Glorious French Food
prep time: 20 minutes
resting time: 2 1/2+ hours
cook time:1 hour 40 minutes
Basic Pie & Tart Dough
1 stick (1/4 pound) plus 1 tablespoon butter
1 3/4 cups all-purpose bleached flour
1 large egg, plus 1 egg yolk, right out of the refrigerator, beaten with 1/4 teaspoon salt and 1 tablespoon water
1-2 tablespoons water
3/4 pound slab or thickly sliced bacon
1 cup grated Swiss cheese
3 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 cup heavy cream
Prepare the tart dough: (Food Processor Method) Put the butter and the flour in the freezer for about 20 minutes so that they are very cold but not frozen. Using a knife, cut the butter into small cubes. Toss the butter with the flour in a mixing bowl and put the bowl in the freezer for 20 minutes.
Remove the flour/butter mixture from the freezer and put in the bowl of the food processor. Pulse the mixture, 2 to 3 seconds per pulse, about 8 times until the mixture has the consistency of fine gravel. Add the egg mixture and pulse 2 to 3 times more. Add the water a half tablespoon at a time, pulsing to combine after each addition. When the dough comes together into a ball, stop the food processor and form the dough into a disk about 1 inch thick. Wrap it in plastic wrap and refrigerate for 30 minutes, or up to 12 hours.
Working on a very lightly floured surface, roll the dough into a circle about 3 inches larger than your tart pan. (For very detailed instructions on how to roll out the dough properly, check out the book!) Move the dough into your tart pan, being very careful not to pull the dough. Cut off any excess dough that hangs over the edges. Refrigerate the lined tart pan for 1 hour.
Preheat the oven to 450F.
Remove the tart from the refrigerator and line with parchment paper. Fill the paper with pie weights or dried beans. Bake the shell for about 20 minutes, or until you notice that the sides are matte instead of shiny. Remove the paper and the weights. Make an egg wash using 1 egg with 1/4 teaspoon salt. Brush the inside of the shell with the egg wash. Return the shell to the oven and cook until it turns a light brown, 10-20 minutes. Remove from the oven and let rest for 5 minutes.
Turn the oven temperature down to 350.
Slice the bacon into 1/4-inch thick strips. Cook the bacon in a heavy-bottomed pan over medium heat just until it turns crispy. Drain the bacon and sprinkle on the bottom of the tart shell. Sprinkle the cheese on top of the bacon.
In a bowl, whisk together the eggs, salt, pepper, milk and cream. Set the tart shell on a sheet pan and carefully pour the milk and egg mixture into the tart shell.
Cook until the surface of the tart no longer ripples, 50 minutes to an hour. Let cool for 15 minutes before serving.