When I went to Paris a few years back, I got to sample the classic French tart, Quiche Lorraine. I ate this amazing buttery, bacon-filled tart (along with a lot of other things filled with butter) as often as I could get my grubby little hands on one. I ate it for breakfast, on picnics in the Parc du Luxembourg, and at little museum cafes all over Paris. I was basically a quiche monster and scared many a Parisian with the voracity of my eating habits.
Traditionally, Quiche Lorraine is made with pie crust, a creamy egg custard, and bacon. My recipe has been tweaked a bit to include sautéed mushrooms (I can hear French pastry chefs cursing me all the way from across the Atlantic). Feel free to omit the mushrooms from this recipe for a more classic interpretation. I will stick to my bastardized version of Quiche Lorraine, mushrooms and all.
- 10 strips of bacon, cooked and crumbled into bite sized pieces (I cook mine in the oven on a baking sheet lined and rack at 400 degrees. The stove top would work too. I would forgo cooking this in the microwave since you need to collect some bacon drippings for sautéing the mushrooms)
- 1 package of mushrooms, thinly sliced (I used baby bellas because I like the flavor, but white mushrooms would work too).
- 1/2 cup grated gruyere cheese
- 6 eggs
- 3/4 heavy cream
- ½ an onion, finely chopped
- 1 teaspoon Extra Virgin olive oil
- 1 teaspoon reserved bacon drippings.
- 1/2 teaspoon kosher salt, plus more if desired
- fresh ground Black pepper
- ½ recipe of Butter Pie dough (or any pie dough that makes your heart sing), rolled out and placed in a pie dish.
- 10” Pie dish (This is the size of my pie dish at home, but you could easily use an 8” pie dish. You just might have a little filling leftover).
- Rollling Pin for rolling out your pie dough
- Sauté Pan
2) Roll out your pie crust to form a circle 12” in diameter. Carefully lay the pie crust in a 10” pie pan, gently pressing the dough into the corners. Trim off any excess edges around the pie pan with a paring knife. Place back in the refrigerator to keep the pie curst cold until ready to use.
3) If you choose to not add the mushrooms, skip this step and proceed to step 4: In a Sautee pan over medium heat combine the reserved bacon drippings and olive oil. Add the onion and Sautee until the onions are cooked through and translucent. Add the mushrooms sand sauté until they are cooked through and any liquid from the mushrooms has been cooked off. When cooked, Season the mushroom/onion mixture with a pinch of salt and fresh ground pepper. Let cool to room temperature and set aside.
4) In a bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt, and fresh ground pepper to taste together. When the mixture is completely mixed (for a smooth custard, you do not want to see any pieces or chunks of egg white or egg yolk)
5) Stir in the gruyere, bacon pieces, and cooled mushrooms (if using) into the custard mixture. Take the pie dish/crust out of the fridge and pour in the egg mixture.
5) Bake the quiche for 25 to 30 minutes or until the crust is golden and the egg custard has set (it will be firm to the touch with a slight jiggle).
7) Let the quiche cool for 10 to 15 minutes before serving.
*Cookies and Salt Note: This quiche is great served warm or at room temperature and microwaves like a dream. Needless to say it is an awesome make-ahead meal. To store it cover it in saran wrap and keep it in the refrigerator for up to 3 days. Serve with a side salad or some roasted vegetables and dream of Paris. Or bacon. Either will work.
I received no payment of any kind for this post. I just like quiche.