David’s take on Quiche Lorraine

Ingredients:

  • Pie dough, follow pate Brisée recipe: https://davidburg.wordpress.com/2012/09/15/pate-brisee/
  • 5 ounces thick cut smoked bacon, diced
  • 3 eggs
  • 3 ounces shredded Suisse cheese
  • Half a big bag of spinach (I forgot to mark down the size of the bag)
  • Heavy whipping cream, about 1/3 cup (I eye-balled it)
  • One medium sized red onion (yellow onion would work as well), sliced
  • 6 medium sized Cremini mushrooms, sliced. Mince the mushroom stems as they are tougher.
  • 2 cloves garlic, crushed then minced
  • 4 tablespoon olive oil, divided
  • Black pepper, to taste

Pre-heat the oven at 400 F traditional / 375 F convection. Butter the pie dish then dust with flour for easier removal later. Apply the dough to the pie dish with no content. Pre-cook the pie dough for 15-20 minutes. Be careful that the sides do not collapse as the pie will need to contain liquid egg-whipping cream mix. If needed, reinforce the sides with cooked spinach and / or cooked mushroom – onion as prepared below.

In the meantime, heat up on medium high half the olive oil in a large skillet. Add half of the garlic and cook for 30 seconds or less. Add the spinach and cover. After 1 minute, mix with a spatula then cover again and cook for an additional 2 minutes. The spinach should soften but keep a bright color without turning crispy. Remove the cooked spinach, season with black pepper and save it.

Add the remaining olive oil and heat up. Add the remaining garlic and again cook for 30 seconds or less. Add the onion and mushroom and cook for 10 minutes, mixing now and then with the spatula until the mushroom starts to brown and the onion is cooked through. Season with black pepper.

Take the pie out of the oven and layer the prepared ingredients. Lay out half of the bacon cubes at the bottom, then half the shredded cheese. Add the spinach, then the mushroom and onion. Top with the remaining half bacon and cheese.

Beat the 3 eggs with the heavy whipping cream and poor over the pie. Put back to the oven for 40-45 minutes cooking. Probe with a wooden stick for doneness – if nothing sticks to the stick, the Quiche is cooked. Remove from the oven and let cool at least 5 minutes before attempting to remove from the dish. The Quiche will be very hot internally for a while – beware of burns if you can’t wait to eat.

Note: do not add salt when cooking the spinach, onion or mushroom. The bacon and cheese already contain all the necessary salt for the dish.

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