Quiche Lorraine

Today I am baking a couple Quiche Lorraine’s for one of my regular customers who is planning on taking them with her all the way up to Oregon! As such I am simply using 8” disposable pie tins as apposed to a classic ceramic quiche form.

Quiche’s have been around for a long time more over savory based custard style dishes date back to the middle ages. Custard which gets its name from the term “croustade” referring to the shell or crust were quite popular in England at the time and to this day throughout most Europe you can find savory custard based puddings or casseroles in one form or another which are a staple of everyday European life.

As for Quiche Lorraine if you are a purest stick with lardon and custard, however nowadays onions or leeks along with cheese are typically added. I am using a combination of Emmentaler and Gruyère this style of quiche is known as “Quiche au Gruyère” I am also using a simple pie dough though you can make a traditional quiche crust (pâte brisee), or puff pastry, or add day old bread to your crust if you like.

For the custard you can follow whatever savory recipe you like so long as it consists of eggs and dairy, the recipe I am using is a company recipe one I can not divulge suffice it to say there is no crème fraîche in this one today…  

Shopping List

Bacon

Leeks

Swiss cheese

Eggs

Half and half

Pie crust, store bought or home made

Salt and white pepper

My Mad Method

Ready to serve!!

  

Line a pie tin with pie dough tucking it in well and marking the edges

Add about 100 – 125g fried and drained bacon

Add one leek cut and sautéed in the rendered bacon fat

 Add between 2 and 300g cheese, depending on personal taste

Add custard (see above) and fill almost up to the rim, remember it will rise and if you add to much it will over flow. Place in a 175c preheated oven and bake for about 30 to 45 minutes or until a toothpick inserted in the center comes out clean