Quiche Lorraine Recipe Barefoot Contessa
Introduction
Quiche Lorraine is a classic French dish that has gained popularity worldwide for its rich and savory flavors. In this article, we will explore the famous Quiche Lorraine recipe by the renowned chef, Barefoot Contessa. Get ready to indulge in a delicious combination of eggs, bacon, cheese, and cream encased in a buttery crust!
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and diced
- 3-4 tablespoons ice water
For the Filling:
- 8 slices bacon, cooked and crumbled
- 1 cup Gruyere cheese, grated
- 4 large eggs
- 1 ½ cups heavy cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground nutmeg
Instructions
Step 1: Prepare the Crust
In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, and pulse until the dough comes together. Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Roll out the Dough
Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges.
Step 3: Pre-bake the Crust
Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and paper/foil. Continue baking for another 5 minutes, or until the crust is lightly golden. Remove from the oven and set aside.
Step 4: Prepare the Filling
In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
Step 5: Assemble the Quiche
Sprinkle the crumbled bacon and grated Gruyere cheese evenly over the pre-baked crust. Pour the egg mixture over the top, making sure it's evenly distributed.
Step 6: Bake and Serve
Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and slightly golden. Remove from the oven and let it cool for a few minutes before slicing and serving.
Tips for a Perfect Quiche Lorraine
1. Use cold butter: It's important to use cold butter when making the crust to achieve a flaky texture.
2. Don't overmix the dough: Pulse the dough in the food processor just until it comes together. Overmixing can result in a tough crust.
3. Chill the dough: Resting the dough in the refrigerator allows the gluten to relax and prevents shrinking during baking.
4. Blind bake the crust: Pre-baking the crust ensures that it stays crisp and prevents it from becoming soggy when filled with the quiche mixture.
5. Experiment with cheese: While Gruyere cheese is traditional in Quiche Lorraine, you can also try other melty cheeses like Swiss or Cheddar for a different flavor profile.
6. Customize the filling: Feel free to add other ingredients to the quiche, such as sautéed onions, mushrooms, or spinach, to make it your own.
7. Let it rest: Allow the quiche to cool for a few minutes before slicing. This helps the filling set and makes it easier to cut into neat slices.
8. Serve with a side salad: Quiche Lorraine pairs beautifully with a fresh green salad dressed in a tangy vinaigrette.
Conclusion
Barefoot Contessa's Quiche Lorraine recipe is a delightful rendition of the classic French dish. With its buttery crust, creamy filling, and smoky bacon, it's a dish that is sure to impress your family and friends. So, why not channel your inner chef and give this recipe a try? Bon appétit!