FOOD WEIGHTS RECIPES

Name: Quiche Lorraine
Cook time: 45 min
Total time: 1 h 35 min
Yield: 6 to 8 servings
Cuisine: french
Ingredients: 1 stick unsalted butter, cubed and chilled, plus more for greasing the pie plate; 1 1/2 cups all-purpose flour, plus more for dustingu00A0; 1/2 teaspoon kosher saltu00A0; 2 large egg yolksu00A0; 2 to 3 tablespoons ice wateru00A0; 1/2 pound slab bacon, trimmed and cut into "lardons" (1/4-inch-thick by 1-inch-long matchsticks); 4 large eggsu00A0; 1 1/2 cups half-and-halfu00A0; 1/2 cup whole milku00A0; 1/4 teaspoon ground nutmegu00A0; 2 dashes hot sauceu00A0; Dash Worcestershire sauceu00A0; 1 teaspoon kosher saltu00A0; Freshly ground black pepperu00A0; 2 cups gratedu00A0Gruyere; 1/2 cup finely gratedu00A0Parmesan; Minced fresh chives, for garnishu00A0

QUICHE LORRAINE RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK

Quiche Lorraine Recipe | Alex Guarnaschelli | Food Network image

This is such a classic. It's the kind of recipe that takes me straight to a French bistro. Pair it with a salad of radicchio or any bitter greens and a glass of dry white wine and I would call it the finest meal. I also eat leftover quiche warmed gently in the toaster oven. You can use a store-bought crust to save time. Also, my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.

Provided by Alex Guarnaschelli

Categories main-dish

Total Time 1 hours 35 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 stick unsalted butter, cubed and chilled, plus more for greasing the pie plate
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 large egg yolks
2 to 3 tablespoons ice water
1/2 pound slab bacon, trimmed and cut into "lardons" (1/4-inch-thick by 1-inch-long matchsticks)
4 large eggs
1 1/2 cups half-and-half
1/2 cup whole milk
1/4 teaspoon ground nutmeg
2 dashes hot sauce
Dash Worcestershire sauce
1 teaspoon kosher salt
Freshly ground black pepper
2 cups grated Gruyere
1/2 cup finely grated Parmesan
Minced fresh chives, for garnish

Steps:

For the dough: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
Pulse the flour and salt in a food processor to blend. Pulse in the egg yolks and butter. (Do not overmix.) Add the ice water through the top and pulse until the dough comes together and forms a loose ball. Turn the dough onto a floured surface.
Place the dough between two sheets of parchment paper. Roll into a round, about 10 inches in diameter. Press the dough gently into the bottom and up the sides of the prepared pie plate. Ideally, there should be about an inch of excess dough hanging over the edge. Pinch the dough up to create a crimped edge. Place one sheet of parchment over the dough and fill with pie weights. Bake until lightly brown, 16 to 18 minutes. Remove the parchment paper and pie weights and let cool.
For the quiche custard: Cook the lardons in a skillet until crispy, 5 to 8 minutes. Set aside.
Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl. Stir in the cheeses.
Place the pie shell on a rimmed baking sheet. Scatter three-quarters of the bacon over the shell, then pour the custard over the top. Bake until set and brown and bubbly on top, 25 to 30 minutes. Garnish with the remaining bacon and chives. Slice and serve.

QUICHE LORRAINE RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK

Quiche Lorraine Recipe | Alex Guarnaschelli | Food Network image

This is such a classic. It's the kind of recipe that takes me straight to a French bistro. Pair it with a salad of radicchio or any bitter greens and a glass of dry white wine and I would call it the finest meal. I also eat leftover quiche warmed gently in the toaster oven. You can use a store-bought crust to save time. Also, my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.

Provided by Alex Guarnaschelli

Categories main-dish

Total Time 1 hours 35 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 stick unsalted butter, cubed and chilled, plus more for greasing the pie plate
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 large egg yolks
2 to 3 tablespoons ice water
1/2 pound slab bacon, trimmed and cut into "lardons" (1/4-inch-thick by 1-inch-long matchsticks)
4 large eggs
1 1/2 cups half-and-half
1/2 cup whole milk
1/4 teaspoon ground nutmeg
2 dashes hot sauce
Dash Worcestershire sauce
1 teaspoon kosher salt
Freshly ground black pepper
2 cups grated Gruyere
1/2 cup finely grated Parmesan
Minced fresh chives, for garnish

Steps:

For the dough: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
Pulse the flour and salt in a food processor to blend. Pulse in the egg yolks and butter. (Do not overmix.) Add the ice water through the top and pulse until the dough comes together and forms a loose ball. Turn the dough onto a floured surface.
Place the dough between two sheets of parchment paper. Roll into a round, about 10 inches in diameter. Press the dough gently into the bottom and up the sides of the prepared pie plate. Ideally, there should be about an inch of excess dough hanging over the edge. Pinch the dough up to create a crimped edge. Place one sheet of parchment over the dough and fill with pie weights. Bake until lightly brown, 16 to 18 minutes. Remove the parchment paper and pie weights and let cool.
For the quiche custard: Cook the lardons in a skillet until crispy, 5 to 8 minutes. Set aside.
Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl. Stir in the cheeses.
Place the pie shell on a rimmed baking sheet. Scatter three-quarters of the bacon over the shell, then pour the custard over the top. Bake until set and brown and bubbly on top, 25 to 30 minutes. Garnish with the remaining bacon and chives. Slice and serve.

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