A true French classic, Quiche Lorraine is the very definition of simple elegance — a rich, savory custard baked in a buttery pastry crust. This version, featuring Canadian bacon, shallots, and nutty Jarlsberg or Emmentaler cheese, is creamy and deeply flavorful with just a whisper of brandy for sophistication. Golden and gently puffed from the oven, it’s as welcome at brunch as it is at dinner, served warm with a crisp salad and a glass of chilled white wine.
INGREDIENTS:
1 cup Canadian bacon, diced (or substitute diced ham steak)
1/4 cup minced shallots
2 tablespoons butter
2 tablespoons brandy
1 1/2 cups grated Jarlsberg or Emmentaler cheese
1 cup heavy cream
4 eggs
1/2 teaspoon salt
1 tablespoon sour cream
1/4 teaspoon white pepper
Dash nutmeg
Additional 2 tablespoons butter
Fresh parsley, if desired
1 recipe Pâte Brisée (see below) or 1 unbaked deep-dish pie shell
METHOD:
Preheat oven to 375°F.
In a small sauté pan, melt 2 tablespoons butter over medium-high heat. Add diced Canadian bacon and shallots. Sauté until the shallots are translucent and lightly caramelized, about 4–5 minutes. Carefully add the brandy, stirring until it has nearly evaporated. Remove from heat and set aside to cool slightly.
In a medium bowl, whisk together the cream, eggs, sour cream, salt, white pepper, and a dash of nutmeg until smooth.
Spread the bacon and shallot mixture evenly over the bottom of the prepared pie shell. Sprinkle the grated cheese over the top. Slowly pour the custard mixture over the filling to cover. Dot the top with small pieces of butter and add a few parsley leaves, if desired.
Place the quiche on a baking sheet and bake in the center of the oven for 40–45 minutes, or until the custard is puffed, golden, and just set in the center.
Let the quiche rest for 10 minutes before slicing. Serve warm or at room temperature.
SERVING SUGGESTIONS:
- Serve with a light green salad tossed in a Dijon vinaigrette or with a side of roasted asparagus.
- Pair with a crisp Chardonnay, Sauvignon Blanc, or sparkling wine for brunch.
- Add a small fruit salad or roasted potatoes for a heartier meal.
- Leftovers are delicious chilled or gently reheated in a low oven.
YIELD: 6-8 servings
For the Pâte Brisée
A classic French shortcrust pastry used for quiches and savory tarts, pâte brisée bakes up tender, flaky, and buttery. It’s simple to make and forms the perfect foundation for any elegant filling.
INGREDIENTS:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons chilled butter
2 tablespoons vegetable shortening
3-5 tablespoons ice water
METHOD:
In a large bowl, whisk together the flour and salt. Add the chilled butter and shortening. Using a pastry cutter or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
Sprinkle the ice water over the mixture, starting with 3 tablespoons. Toss lightly with a fork until the dough just begins to come together, adding more water a tablespoon at a time if needed. The dough should be moist enough to hold together when pressed but not sticky.
Gather the dough into a ball, then flatten it into a disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to overnight) before rolling.
Tear off two large sheets of plastic wrap. Place one sheet on your work surface and dust it lightly with flour. Set the chilled dough in the center, cover with the second sheet of plastic wrap, and roll the dough into a circle large enough to line your quiche dish or pie pan (about 12 inches in diameter).
Peel off the top sheet of plastic wrap. Place a rolling pin along one edge of the dough, lift the bottom sheet of plastic, and gently drape the dough over the rolling pin. Carefully peel off the remaining plastic and transfer the dough to the quiche or pie pan.
Press the dough evenly into the bottom and sides of the pan without stretching it. Run the rolling pin across the top edge of the pan to trim excess dough. Prick the bottom and sides of the crust with a fork. Freeze for 10–15 minutes (or refrigerate for 1 hour) before baking to help prevent shrinkage.
Preheat the oven to 400°F. Line the chilled crust with foil or parchment paper and fill with pie weights, dried beans, or rice. Bake on the middle rack for 10 minutes.
Carefully lift out the foil and weights. The crust is now ready for your quiche filling—bake as directed in your recipe.
BAKER’S TIP:
For an extra-crisp crust, bake the shell for an additional 5 minutes after removing the weights before adding your filling.
