Quiche

#quiche #eggs #bacon #french #brunch #pastry

A classic Quiche Lorraine with a buttery pâte brisée crust, silky egg custard, bacon, leeks, and Gruyere.

Ingredients

• 205 g unsalted butter
• 250 g bread flour
• 3 g kosher salt
• 4 tbsp ice water
• 11 eggs
• 260 g whole milk
• 260 g heavy cream
• 15 g kosher salt
• 6 slices bacon (thick-cut, chopped)
• 1 onion
• 2 leeks
• 150 g gruyere cheese (cubed or shredded)
• 2 sprigs fresh thyme (leaves picked)
• 1 g nutmeg
• black pepper

Cookware

• pie dish
• oven
• immersion blender

Steps

1. Make the short-crust dough (pâte brisée). Chill the dry ingredients, bowl, and paddle in the freezer for (20) minutes, and keep the ice water cold in the fridge. Mix unsalted butter and bread flour on low speed until it looks like coarse sand with a few medium clumps, about (5)-10 minutes. Add kosher salt along the way.

2. Add the ice water and mix until a smooth ball forms. Shape into a puck on a floured surface, wrap in plastic, and refrigerate at least (2) hours (overnight is better).

3. Roll the dough straight from the fridge to about 1/8 inch thick. Lay it over your pie dish and gently press it into the mold, then trim the excess. Chill again for (30) minutes.

4. Blind bake the crust in a oven at 400°F for (25)-30 minutes, then remove the foil and bake another (5)-10 minutes until golden.

5. Make the egg base. Blend eggs, whole milk, heavy cream, and kosher salt with an immersion blender, avoiding incorporating too much air.

6. Cook the bacon until crisp-tender, then drain. Thinly slice the onion and leeks.

7. Layer the bacon, onion, and leeks into the pre-baked crust, then add the gruyere cheese. Sprinkle over the fresh thyme, a few microplane passes of nutmeg, and black pepper to taste. Pour the egg base over the top.

8. Bake at 350°F for (40)-60 minutes until just set and barely jiggly in the middle.

9. Rest the quiche at least (25) minutes before slicing. Remove it from the mold and let it cool another (10) minutes, then slice into portions and serve.