Updated: Mar 12
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.