Techniques and Recipes

Quiche Lorraine
Reheating well, make this quiche ahead of time for a convenient breakfast
option. Pair with a salad or fruit for an equally satisfying dinner option.
INGREDIENTS
FOR THE CRUST
– 1¼ cups all-purpose flour
– ¼ teaspoon kosher salt
– ½ cup (1 stick)
butter, cold, cut
into ½-inch pieces
– 3 tablespoons ice water
FOR THE FILLING
– ½ cup onion,
thinly sliced and cooked
until translucent
– ½ cup Swiss cheese,
finely shredded
– ½ cup ham, diced ¼-inch
– 4 large eggs
– 1¾ cups heavy cream
– 1½ teaspoons kosher salt
– ½ teaspoon freshly
ground black pepper
– 1 tablespoon fresh chives,
minced
– 1 tablespoon fresh thyme,
chopped
PREPARATION METHOD
FOR THE CRUST
1. Combine flour and kosher salt together, cut
the butter into the flour by hand or with a food
processor until pea size pieces form. 2. Add in
the ice water and mix until a dough forms. 3. Turn
out onto a lightly floured surface and knead a few
times to smooth the dough. 4. Flatten into a disk,
wrap with plastic wrap and chill for 1 hour in the
refrigerator. 5. After an hour, roll out the dough
and place in a 9-inch pie shell. 6. Trim the edges
to ¼-inch from the pie pan, roll under and press
down around the edge of the pie pan. 7. Chill for
30 minutes in the refrigerator. 8. While the dough is
chilling, preheat the oven to 400°F on Bake Mode
with a rack set on position “3.” 9. After 30 minutes,
line the unbaked pie crust with parchment and
weight it down with something so that the bottom
doesn’t pu and the sides don’t slouch. You can find
special pie weights for this job, but you can also use
dry beans (about 2 cups). 10. Blind bake the crust for
25 minutes, remove from the oven and allow to cool
completely before filling.
FOR THE FILLING
1. Reduce the heat of the oven to 350°F on
Bake Mode with rack still set on position “3.”
2. In a medium bowl, whisk together the eggs
and heavy cream until smooth. 3. Add in the
kosher salt, pepper, and herbs and mix to combine.
4. In even layers add the onions, cheese, and ham to
the bottom of the precooked pie shell. 5. Carefully
pour the custard over the filling. Bake the quiche
for 40–45 minutes, or until the quiche is set.
6. Remove from the oven and allow to cool
slightly before serving.
MAKES RACK POSITION COOK TIME
1 QUICHE 3 65 MINUTES
BEFORE YOU START
Blind baking, or baking a pie crust without the filling, helps to
ensure the end product is crisp and flaky.
Cook and cool the onions completely, before adding to the filling.
This helps to remove the extra water from the onions that would
otherwise negatively affect the consistency of your filling.
BAKE
36
37