TheLadyEve: **About Quiche Lorraine**: Quiche is associated with France, but it actually came from Lothringen in medieval Germany (which was later renamed Lorraine by the French). The word “quiche” actually comes from the word “kuchen.” The original quiches used egg custard and bacon without the cheese—the French added the cheese later! And I’m glad they did.
Source: [Chef Steps]( https://www.chefsteps.com/activities/quiche-lorraine)
**Pâte Brisée**
250 g Bread flour (See my notes on this)
205 g Butter, cubed and chilled
3 g Salt
55 g Water, ice cold
**Quiche Filling**
600 g Eggs
400 g Whole Milk
120 g Heavy cream
12 g Salt
1 g Black pepper
0.5 g Nutmeg
**NOTE** The video is misleading–it gives the proportions to make the base, but the actual recipe on their site calls for you to use only 700g of the custard. I think that’s confusing because it means you might have some custard left over. The good news is, you basically just add base to the crust until it’s full enough–if you have some leftover, you can make more quiche–or you can make less custard. The main point is to use the proportions they use.
180 g Leek
160 g Bacon
1 g Thyme, fresh leaves, picked
130 g Gruyère
For the crust, combine the salt, flour and butter in a food processor. Make sure all the ingredients are very, very cold. Pulse until it looks like coarse meal, and slowly add the water and keep pulsing until it comes together. This will take a matter of seconds–do not overmix or it will be tough and gross.
Blind bake your crust—this means you bake it before you fill it. Roll it, shape it into the pan, line it with foil and fill with either old beans or pie weights to help the crust keep its shape. 200 °C for 20 minutes and you’re good.
Make the base: Combine all ingredients in a bowl, and mix with an immersion blender. You can also just whisk by hand. Set aside.
Place bacon, leeks, and thyme in a pan. Cook over medium heat until leeks are soft. Place bacon and leek mixture into the baked crust. Spread Gruyère over the top.
Carefully pour quiche base over the filling. We like a nice, tall filling, but for a faster quiche, use less filling.
Bake at 165 °C/330 F until center is 78 °C/172 °F. This could be anywhere between 35 and 60 minutes depending on how deep your quiche is–ChefSteps goes based on temp. In my experience, you want the center to be set–no jiggling.
**My thoughts on the bacon**: In my experience, leeks release a lot of water. I would render the bacon first and get it crispy, then melt the leeks in that fat. That’s just my preference, though.
**About the flour:** ChefSteps says to use bread flour here, because they argue that you can get a more consistent result because the protein content is regulated to be 12%. I’m dubious about this, because I find that lower protein flours yield a more tender crust—and tender crust in quiche is great. I’ve used perfect pastry flour from King Arthur with good results, as well as the combo of AP and cake flour recommended by Julia Child. I would encourage you to play around with it and see what you like for yourself.
**Other quiche ideas**: Try sauteeing mushrooms until you cook the water down and then use them and caramelized onions. You can also try spinach and ham or roasted red peppers and goat cheese! If you add onions to a Lorraine, you’ll get a quiche Alsacienne. And, of course, traditional Lorraine doesn’t have leek in it, just the bacon–but then, it originally didn’t have cheese in it, either!
tvtb: This is the first I’ve seen eggs in a recipe specified by grams… do you weigh them with or without the shells? Any idea about how many USA large eggs?
Also any idea how many teaspoons 0.5g of nutmeg is? I feel like most kitchen scales can’t measure this amount.
smorgapan: Mate, your lighting…
Guenta: So simple
tatertots215: Looks delicious but as an ignorant American I don’t understand what 600g of eggs means. Sorry not…well a little sorry.
Mangowind01: Other than this gif, I only knew what Quiche Lorraine was from that Nick show, Tuff Puppy.
EasyReader: Nice. One of my favorites.
Ciridian: Oh god that wonderfully browned cheese/top. Heaven.
blood_garbage: Has anybody seen a dog dyed dark green?
tooned: whered that red stuff come from?
BonClay: On dit ouiche lorraine.
Finalitius: THANK YOU for SI units
MissFunkyH: When I was a kid my grandma had this lady in her social circle called Lorraine. She was a huge woman, they’d call her fat Lorraine behind her back as she was also a mean lady.
First time I had quiche (Lorraine) I hated it, as it reminded me of her, I thought they gave the pie this name because it tasted so bad.
sideways_blow_bang: Did anybody see an unbaked bottom crust? It looked pasty and oily to me?
santapoet: I quiched her once but Lorraine slapped me
FarmPhreshScottdog: Shoulda browned and caramelized the bacin and leeks. But yeah id eat tf outts this
ChuckFromPhilly: Quiche her? I hardly know her!
Strong_Like_A_Mama: Quiche Lorraine? I hardly know her!
legotri: So anytime a friend or someone has made quiche it’s been disgusting. What flavors should I be looking for? Is quiche just hard? Should it taste like a dinner omelet?
Berner: THIS ISN’T PORN?!
MasterFrost01: Lorraine with leek and thyme? I’ve never heard of that, Lorraine is usually just bacon and cheese, maybe some onion. I know recipes are subjective and I’m sure it’s good, but there’s got to be a point it becomes a bacon and leek quiche.