Quiche Lorraine from The Cookie That Changed My Life

"My rule of thumb when tinkering is, if you can't make it as good or better, then leave it alone. Quiche Lorraine, made with Gruyère cheese and bacon, is the beloved classic, and it's so delicious that to improve upon it was a challenge. So, I tinkered away and came up with this version, which includes bacon, and leeks, and Comté in place of Gruyère. I'm confident in saying it's as good as the classic, but better? You'll have to be the judge."

- Nancy Silverton

Ready for the quintessential quiche? The most important things for us when making a good quiche are large French bakeware and someone who knows their dough.

This is a very satisfying Quiche Lorraine upgrade we think you should try. As far as foods that start with the letter Q go, it's top 2.

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• The Cookie That Changed My Life
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• Bacon, Potato, & Cheese Quiche

The Cookie That Changed My Life

This Quiche Lorraine upgrade comes from The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours by Nancy Silverton.

Although some of these recipes have many steps (a small price to pay for perfection), none of the steps is complicated. These are by and large easy recipes. They're meant to be just the kind of project the home baker wants to and can take on.

The home baker, that is, that isn't looking to take on a croissant-making challenge, but for something to put in their kids' lunch boxes or bring to a friend's house for dinner. You won't find any sophisticated baking or pastry-making technique here.

How to Make Quiche

Ingredients

• water - ice-cold water is needed for making the tart shell
• cream - heavy cream for making the tart shell and the custard
• flour - unbleached all-purpose flour is recommended
• salt - Kosher salt
• butter - unsalted butter
• bacon - use thick-cut applewood-smoked bacon for the best flavor
• potatoes - medium Yukon Gold potatoes are recommended
• leeks - about 2 medium leeks
• onions - yellow Spanish onions
• cheese - this quiche recipe calls for Comté and Parmesan cheeses, but you can also use Gruyère if you can't find Comté cheese
• eggs - you'll need eggs and egg yolks for the quiche Lorraine custard
• milk - whole milk for the custard
• thyme - top your quiche Lorraine with thyme for added color and flavor
• cooking spray or oil - to keep the parchment paper from sticking to the tart shell while it bakes
• beans - dried beans are recommended for holding the shape of the tart shell while it bakes

Equipment

• prep bowls
• Santoku knife
• butter knife
• stand mixer
• kitchen scale
• plastic wrap
• rolling pin
• large rectangular baking dish or tart pan with removable bottom
• parchment paper
• baking sheet
• cooling rack
• colander
• cheese grater
• aluminum foil
• enameled cast iron pan
• spoonula
• stock pot with insert
• whisk or fork

Cube the Butter & Weigh the Flour

Wash your hands with soap and water. Use a knife and a cutting board to cut the cold butter into cubes. Weigh the flour using a kitchen scale.

Make the Quiche Dough

Use a measuring cup to add the cream to a small bowl. Add the water and whisk to combine. Add the flour and salt to a stand mixer with a paddle attachment. Mix on low for a few seconds. Add the butter and mix on low until it looks like wet sand. Add the cream mixture and mix on low until the dough comes together.

Prep the Tart Shell

Lightly dust a clean work surface with flour. Transfer the dough and use your hands to pat the dough into a 1-inch thick rectangular block. Wrap it in plastic wrap. Refrigerate for 2 hours or freeze for 15 minutes.

Fit it to the Baking Dish

Remove the dough from the plastic wrap and use a rolling pin to roll it into a ⅛-inch thick rectangle. Make sure the dough extends about 2 inches past your baking dish. Transfer the dough to the baking dish and use floured knuckles to press the dough into the creases of the pan. Trim as needed.

Nancy recommends wrapping the dough around a rolling pin to transfer, which I will try next time. I cut mine in half, transferred the halves to the baking dish, and then pressed out the seams. Also works.

Dot the bottom of the tart shell with a fork and refrigerate the dough for 1 hour or until the dough is firm.

Bake the Tart Shell

Place the oven rack in the center position and preheat the oven to 350 degrees Fahrenheit. Remove the tart shell from the fridge. Line a piece of parchment paper with cooking spray or oil. Place it on top of the shell. Fill the pan with beans or pie weights.

Transfer the dish to the oven and bake for 35 to 45 minutes, until the crust is light golden. Remove the beans and parchment paper. Return to the oven for 15 to 20 minutes or until rich golden brown. Rotate the dish halfway through to ensure even baking. Keep the oven on.

Cook the Bacon

Place the bacon on an aluminum foil-lined baking sheet. Transfer the baking sheet to the oven and bake for 15 to 17 minutes, same temperature. Turn off the oven when finished. Transfer the bacon to a cooling rack. When at room temperature, transfer to a cutting board and slice the bacon at an angle into ¼-inch strips.

Steam the Potatoes

Fill the stock pot 1-inch deep with water. Add the insert to the pot. Bring the water to a boil over high heat. Add the potatoes to the insert and steam for 20 to 25 minutes, until tender when pierced with a knife. Turn off the stove. Let the potatoes cool and then peel them with your hands. Break the potatoes up into ¾-inch pieces.

Prep the Leeks, Onions, & Cheese for the Filling

Use a knife and a cutting board to cut the leeks in half. Slice at an extreme angle into 1-inch segments. Use only the white and light-green parts. Rinse well and drain in a colander. Cut the onions into 1-inch chunks. Use a cheese grater to grate the Comté cheese.

Now is also a good time to grate the Parmesan and slice 10 onion rings for the custard.

Cook the Onion & Leeks

Add the onion, leeks, and 2 tablespoons of butter to a large pan. Sprinkle with salt and cook over medium-high heat, stirring occasionally, for 10 minutes or until the leeks soften. Add another tablespoon of butter and cook for another 10 minutes.

Add the remaining butter and cook for 10 minutes, until the vegetables are caramelized. Remove from the heat and turn off the stove.

Combine the Leeks Mixture, Potatoes, and Comté

Add the caramelized leeks mixture and the Comté cheese to the bowl with the potatoes. Use a spatula to gently fold them in.

Make the Custard

Preheat the oven to 350 degrees Fahrenheit.

Crack the eggs and the egg yolks into a medium bowl. Whisk together. Use a measuring cup to add the cream and the milk. Add the Parmesan, crème fraiche, and salt. Stir with the whisk to combine the ingredients.

Assemble the Quiche

Spoon the filling evenly into the tart shell. Pour the custard over top, moving from one end of the pan to the other. Stop pouring if it reaches ¼ inch from the top.

Sprinkle the bacon over top. Add the onion slices as desired. Sprinkle the thyme last.

Bake & Cool

Bake the quiche for 35 to 45 minutes, until the top is golden brown and the custard is set. Rotate the dish from front to back halfway through to ensure even baking. Turn off the oven when finished.

Set the quiche aside to cool for at least 1 hour. Slice and serve your Quiche Lorraine upgrade.