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Entertaining - How about Quiche?

a plate of food on a table

Our quiche is one of the most requested recipes from the girl & the fig menu.  The biggest tip on making this delicious is let it cool completely before cutting. If not, this light and fluffy quiche will fall apart.

the girl & the fig Quiche Lorraine 
Serves 6 – 8

For the crust:

  • 6 tablespoons butter
  • ¼ teaspoon salt
  • 1 1/3 cup flour
  • 1½ teaspoons sugar
  • 1 egg yolk
  • 2 – 4 tablespoons ice cold water

For the filling:

  • 1 pound applewood smoked bacon, chopped
  • ½ yellow onion, small dice
  • 4 eggs, lightly beaten
  • 1 egg yolk
  • 3 cups cream
  • 1 teaspoon salt
  • pinch white pepper
  • pinch ground nutmeg
  • 2½ tablespoons flour
  • 8 ounces white cheddar, grated

For the crust:

Cut the butter into small chunks and place in the freezer.  Combine the salt, flour, sugar, butter and pulse in a food processor until the dough has a crumbled look.  Add the egg yolk and pulse for 20 seconds.  Add the water and pulse until dough has a smooth consistency. Work with dough now or place in refrigerator.   Dough must be blind baked in a 10-inch spring form pan.

Preheat oven to 325°F.

For the filling:

In a large sauté pan over medium-high heat, render the bacon to crisp.  Add the onions and sauté until translucent.  Drain off the fat, and combine the rest of the ingredients.  Pour over pre-baked crust in the spring-form pan.  Cover with tin foil.  Bake in a convection oven until the filling has set, for about 40 minutes.  

Let cool completely before cutting into slices.

a plate of food with broccoli