top of page

the girl & the fig Quiche Lorraine Recipe

For our Easter in isolation, we chose to make this quiche lorraine from the girl & the fig in Sonoma. The first time we visited, we were ushered past what Mr Smith thought looked like the tallest, fluffiest cheesecake he'd ever seen. Turns out it was a quiche! We eat it every time. While ours didn't turn out quite as tall, it was still fluffy and delicious! See the recipe to try at home.

Ingredients for the crust:

6 tablespoons butter

¼ teaspoon salt

1 1/3 cup flour

1½ teaspoons sugar

1 egg yolk

2 – 4 tablespoons ice cold water

Ingredients for the filling:

1 pound applewood smoked bacon, chopped

½ yellow onion, small dice

4 eggs, lightly beaten

1 egg yolk

3 cups cream

1 teaspoon salt

pinch white pepper

pinch ground nutmeg

2½ tablespoons flour

8 ounces white cheddar, grated

For the crust:

Cut the butter into small chunks and place in the freezer. Combine the salt, flour, sugar, butter and pulse in a food processor until the dough has a crumbled look. Add the egg yolk and pulse for 20 seconds. Add the water and pulse until dough has a smooth consistency. Work with dough now or place in refrigerator. Dough must be blind baked in a 10-inch spring form pan.

Preheat oven to 325°F.

For the filling:

In a large sauté pan over medium-high heat, render the bacon to crisp. Add the onions and sauté until translucent. Drain off the fat, and combine the rest of the ingredients. Pour over pre-baked crust in the spring-form pan. Cover with tin foil. Bake in a convection oven until the filling has set, for about 40 minutes.

Let cool completely before cutting into slices.

bottom of page