I was really worried I wouldn’t find a recipe for Q, but apparently there are a lot. I had something else I was going to try but time didn’t permit so I decided this would be a fun alternate. I’ve had Quiche Lorraine a few times before as there’s a little Parisian cafe nearby and it’s one of the things I eat there.
This recipe isn’t difficult, but it does require a little prep work so that’ll be a little time consuming. Obviously you’ll want to start with the pastry since it’ll need to sit in the fridge for at least an hour. I always forget that I bought some pastry flour and since this recipe mentioned you could use it I went ahead and tried it. My dough came together fairly easily and I think I only needed 3 T of the iced water. I figured I’d just put this in my pie pan, but it didn’t look nearly as pretty as the one in the photo. Maybe this was a little too big of a dish because I didn’t have enough to crimp the ends, but it worked so I figured I’d just go with it.
I let the dough rest in the fridge and then while it was baking I started in on the filling. I cooked our bacon in the oven (I did this earlier) since that’s how we’ve been making it, but I did reserve a little bacon fat to sauté the onion. Once it was done I put the bacon/onion mixture in the partially cooked and slightly cooled pastry dough. The egg custard filling was pretty easy and so once it was done I carefully poured it onto the bacon/onion mixture. I ended up having a little more than I could fit in the dish and it was a little precarious to try and move but thankfully no spills. I topped with gruyère cheese and chives.
We baked ours for 35 minutes but it was around 210 when we temped it so I’m not sure it needed all of that time. This was DELICIOUS! It wasn’t as good as the one at the Parisian cafe, but that’s because my pastry dough wasn’t the best. I’d absolutely try this again though and think with another try, my pastry dough would be better.
While you do have to wait for the pastry dough to rest in the fridge this isn’t a super time consuming dish. Plus, it was delicious and pretty easy so I highly recommend it. Great for breakfast or dinner and it heated up fairly nicely the next day as we ate the leftovers.
Recipe Used: King Arthur