Jacques Pepin's Famous Quiche Lorraine or Quiche with Bacon

blogs.kqed.org

The dough for this quiche is made with butter and lard (or vegetable shortening). The result is very flaky, with the taste of the lard complementing the bacon in the filling. The dough is not precooked but is prepared in the home style, by baking it filled, as my mother and aunt used to do. The quiche may not be as elegant as one made in a precooked shell, as chefs do in fancy restaurants, but it’s faster and easier to make it this way — and it’s very good too.

subheading: PASTRY:

1 ½ cups all purpose flour

¼ teaspoon salt

4 tablespoons (½ stick) unsalted butter

3 tablespoons lard or vegetable shortening

¼ cup cold water

subheading: FILLING:

4 large eggs

1 ½ cups milk

½ cup heavy cream

1 teaspoon salt

¼ teaspoon freshly ground white pepper

5 slices bacon, cooked in a microwave oven or skillet until crisp and broken into pieces

1 ½ cups diced (½-inch) Gruyère or Emmenthal cheese (5 ounces)

Note: Ingredients may have been altered from the original.

Directions at blogs.kqed.org

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer