Quiche Lorraine

Serves: —

main french vegetarian cheese

Ingredients

Crust

  • 360 g ap flour
  • 5 g salt
  • 25 g granulated sugar
  • 275 g unsalted butter, frozen
  • 50 g sour cream
  • 125 g ice cold water

Quiche Custard

  • 225 g thick-cut bacon, cooked
  • 450 g leeks, cooked
  • 150 g aged gruyere, grated
  • 350 g heavy cream
  • 350 g whole milk
  • 8 large eggs
  • 6 egg yolks
  • 7 g salt
  • 2 g white pepper
  • 50 g cornstarch
  • 25 g cornstarch slurry

Instructions

  1. Pulse flour, salt, and sugar in a food processor. Add frozen butter and pulse until texture resembles panko breadcrumbs. Drizzle in sour cream water until dough holds together.
  2. Press dough into a round flat mass, wrap in plastic, and refrigerate for 30 minutes.
  3. Roll out dough to desired thickness and size, transfer to pan, and refrigerate. Remove excess dough and blind bake with beans at 375°F/190°C.
  4. Cook bacon until crisp. Sweat leeks in bacon fat. Mix cream, milk, eggs, salt, pepper, and cornstarch. Stir in bacon, leeks, and gruyere.
  5. Pour custard into crust, bake at 325°F/160°C for 75-90 minutes until internal temp reaches 170°F/75°C.

Notes

Allow the quiche to cool for about 2 hours before serving.