Food Network Magazine (USA)

ANATOMY OF A Quiche

The secret to this brunch staple: good, simple ingredient­s and a little patience.

- Recipe by Steve Jackson

QUICHE LORRAINE

ACTIVE: 40 min l TOTAL: 3½ hr l SERVES: 6 to 8

FOR THE CRUST

1 cup all-purpose flour, plus more for dusting ½ teaspoon salt 1 stick cold unsalted butter, cut into small cubes

3 to 4 tablespoon­s ice water

FOR THE FILLING

1 tablespoon unsalted butter

1 sweet onion, very thinly sliced

Kosher salt

4 slices thick-cut bacon, cut into

½-inch strips

1½ teaspoons fresh thyme

1 cup shredded gruyère cheese

(about 4 ounces)

3 large eggs

1½ cups heavy cream

2 tablespoon­s finely chopped fresh chives Pinch of freshly grated nutmeg

Pinch of cayenne pepper

1. Make the crust: Pulse the flour and salt in a food processor. Add the butter and pulse until it looks like coarse meal. Add 3 tablespoon­s ice water and pulse until the dough starts to come together. Add up to 1 more tablespoon ice water, a little at a time, if necessary.

Form the dough into a disk and wrap in plastic wrap. Refrigerat­e until firm, at least 1 hour or overnight.

2. Remove the dough from the refrigerat­or and let soften 10 minutes. Unwrap the dough on a floured surface. Roll out the dough into an 11-inch round, lightly dusting with flour as needed and turning the dough occasional­ly. Carefully transfer to a 9-inch pie plate and crimp the edges with your fingers. Prick the bottom of the crust all over with a fork, then refrigerat­e until firm, 20 to 30 minutes.

3. Preheat the oven to 350˚. Line the dough with parchment paper and fill with dried beans or pie weights. Put on a baking sheet and bake until lightly golden around the edges, 20 to 25 minutes. Remove the parchment and weights and continue baking until golden brown in the center, 20 to 25 more minutes. Transfer to a rack and let cool completely.

4. Meanwhile, make the filling: Combine the butter, onion and a big pinch of salt in a medium skillet over low heat. Cook, stirring occasional­ly, until the onion is very tender and golden brown, 20 to 25 minutes. While the onion cooks, put the bacon in a small nonstick skillet over medium heat and cook, stirring occasional­ly, until golden brown and crisp,

7 to 10 minutes. Remove to a paper towel– lined plate. Add the bacon to the pan with the onion, along with the thyme.

5. Spread the gruyère and onion-bacon mixture in the cooled pie crust. Combine the eggs, heavy cream, chives, nutmeg, cayenne and ¾ teaspoon salt in a large bowl and whisk until combined. Pour into the pie crust. Bake until the quiche is just set and lightly golden brown, 40 to 45 minutes. Let cool before serving.

 ??  ?? For serious flavor, cut slab or thick-cut bacon into lardons (thick strips or cubes, about ¼ to ½ inch wide). Smaller pieces tend to disappear
in a quiche.
Custard
Heavy cream is the secret to a rich custard filling—don’t skimp on it! For the best texture, remove the quiche from the oven when it’s just set; the custard will continue
setting as it cools.
Bacon
For serious flavor, cut slab or thick-cut bacon into lardons (thick strips or cubes, about ¼ to ½ inch wide). Smaller pieces tend to disappear in a quiche. Custard Heavy cream is the secret to a rich custard filling—don’t skimp on it! For the best texture, remove the quiche from the oven when it’s just set; the custard will continue setting as it cools. Bacon
 ??  ?? Crust
The key to a flaky crust is to not overwork the dough. Pulse it in a food processor just until it comes together (you should still see bits of butter). Blind baking will keep the crust from getting soggy when
you add the filling.
Edge
Making a pretty fluted edge is easy: Pinch the dough between your thumb and index finger, working your way around the edge. You can also use a fork, but this creates a
flatter edge.
Crust The key to a flaky crust is to not overwork the dough. Pulse it in a food processor just until it comes together (you should still see bits of butter). Blind baking will keep the crust from getting soggy when you add the filling. Edge Making a pretty fluted edge is easy: Pinch the dough between your thumb and index finger, working your way around the edge. You can also use a fork, but this creates a flatter edge.

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