Quiche is always popular because it’s versatile—it’s welcome at breakfast, brunch, lunch or dinner. This classic version, also known as quiche Lorraine, has a creamy egg custard filling dotted with smoky bacon and nutty Gruyère.
HANDS-ON TIME 30 minutes
TOTAL TIME 3¼ hours
MAKES 8 servings
INGREDIENTS
PASTRY:
1½ cups all-purpose flour
¼ tsp salt
¼ cup each cold butter and lard, cubed
1 egg yolk
1 tsp vinegar or lemon juice
ice water
FILLING:
8 strips bacon, chopped
4 eggs
1 cup each milk and 10% cream
pinch each salt and pepper
1 cup shredded Gruyère or Swiss cheese
2 green onions, sliced
DIRECTIONS
PASTRY: In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.
In liquid measure, whisk egg yolk with vinegar; add enough ice water to make ⅓ cup. Drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous ⅛-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate or quiche dish. Trim edge to leave 1-inch (2.5 cm) overhang; fold under pastry rim and flute edge.
Prick all over with fork. Refrigerate for 30 minutes.
Line pie shell with foil to cover completely; fill with pie weights or dried beans. Bake on bottom rack in 400°F (200°C) oven for 20 minutes.
Remove weights and foil. Bake until light golden, 10 to 15 minutes.
Let cool on rack.
FILLING: While pie shell is cooling, in small skillet, cook bacon, stirring often, over medium-high heat until browned and crisp, 6 to 8 minutes.
Using slotted spoon, transfer to paper towel–lined plate; let drain.
In bowl, whisk together eggs, milk, cream, salt and pepper. Sprinkle bacon, Gruyère and green onions into pie shell; pour egg mixture over top.
Bake in 375°F (190°C) oven until filling is set and knife inserted in centre comes out clean, 55 to 60 minutes, covering pastry rim with foil if browning too much.
Let cool in pan on rack for 10 minutes before serving.
NUTRITIONAL INFORMATION, PER SERVING: about 356 cal, 14 g pro, 25 g total fat (12 g sat. fat), 19 g carb, 1 g fibre, 168 mg chol, 348 mg sodium, 199 mg potassium. % RDI: 21% calcium, 11% iron, 17% vit A, 2% vit C, 28% folate.
