Quiche Lorraine is a custardy and savory tart that originated in the French Lorraine region. The word quiche means cake and, in this case, is a tart made in a buttery crust.
Dough (see recipe below)
1 tablespoon butter
2 shallots, minced
1 cup diced country ham
2 cups shredded Swiss or Gruyere cheese, divided
6 large eggs
1½ cups heavy cream
1/8 teaspoon cayenne pepper
¼ teaspoon ground nutmeg
Salt, to taste
Freshly cracked black pepper
- Preheat oven to 375ºF. On a lightly floured surface, roll the dough out until ¼-inch thick. Line a 9-inch pie plate with the dough, letting the excess overhang the edges of the pie plate. Cut the excess and crimp the edges. Refrigerate until ready to use.
- In a large skillet over medium heat, melt the butter, add the shallots and ham. Cook until the ham begins to crisp. Transfer the mixture to a plate, and let it cool to room temperature.
- Scatter the shallot-and-ham mixture into the pie crust along with
1 cup of the cheese.
- In a large bowl, whisk together the eggs, cream, cayenne and nutmeg, and season with salt and pepper. Pour the mixture over the ham and cheese. Sprinkle with remaining 1 cup of cheese.
- Bake until the crust is golden brown and eggs set, about 30–35 minutes. Let cool 10 minutes before cutting into wedges to serve.
11/4 cups all-purpose flour
1 teaspoon salt
1 stick frozen butter, grated on a stand cheese grater
4 tablespoons ice-cold water, divided
- In a large bowl, whisk together the flour and salt until combined. Blend in the grated butter, working it into the flour with a fork or pastry blender until the mixture resembles pea-size crumbs. Add the ice water by the tablespoon until the mixture forms a dough.
- Flatten the dough into a disc, wrap it in plastic wrap and refrigerate it about 45 minutes.