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.