Fluffy and rich—two words that ring of French food. Our Quiche Lorraine is no exception. This dish is cheesy, creamy, fluffy and bacony—all held lovingly within a buttery crust. Made with two layers of Gruyère (and some Swiss thrown in for good measure) our recipe is sure to satisfy any cheese lover. You can add in as much or as little bacon as you like for that meaty flavor, or substitute “Canadian bacon” (smoked, cured and cooked loin slices) instead. Either way, we think you’ll love the way this delicious meal comes together, all in one savory baked pie.
Into a food processor, combine the following dry ingredients:
Pulse until well mixed.
Cut chilled butter into small cubes. Add ½ of the butter cubes to your flour mixture and pulse just until combined. Mix the second ½ of the butter cubes with flour until just combined. Don’t over-process. Mixture should be similar to course meal with little bits of butter in it.
Begin adding the ice water while pulsing, starting with 5 tablespoons, and then drizzling 1 teaspoon at a time. Add just enough water that your mixture begins to form dough that pulls away from the sides. Dough should be pliable and hold together when pressed between your fingers.
Transfer the dough to a working surface lightly dusted with flour. Press dough into the surface with the palms of your hands a few times and then shape into a 6 – 8 inch disc. Cover dough with plastic wrap and refrigerate for 1 hour or longer.
Place oven rack in the center position and preheat oven to 350 degrees F.
Remove chilled dough from refrigerator and roll out again on a flour dusted working surface. Roll dough into a circle 12 inches in diameter.
Carefully pick dough up and place in a 10 inch pie pan, gently pressing to line the bottom and sides of the pan with your dough. Fold excess dough down inside, pressing around the top edges with your fingers to create the fluted rim.
Line the crust with parchment paper and fill with dried beans or rice to weigh crust down and keep it flat while baking. Bake for 40 minutes. Remove from oven and carefully lift the parchment paper with weights (beans or rice) out of your crust and set aside to cool.
Wash and chop the scallions, separating whites from greens.
Grate the Gruyère using cheese grater.
Use fingers to shred the Swiss, or use knife to cut into fine strips.
Place single layer of bacon strips in a heated skillet over medium. Cook bacon until they brown on both sides, turning often to cook evenly.
Once the bacon is cooked to your desired brownness, remove strips to paper towel lined plate to drain. Cook remaining slices and set aside to drain. Pour most of the bacon fat into a jar for discard or use in other recipes. Keep 1 – 2 tablespoons of the fat in your skillet for sautéing the scallions.
Once bacon has cooled enough to handle, cut into ¼ inch crosswise slices (lardons) and set aside.
Sauté over medium-high heat for 2 minutes. Reduce heat to medium-low and continue cooking until scallions soften (about 5 – 7 minutes longer). Remove bay leaf and discard. Set scallion mixture aside.
Sprinkle ½ of the Gruyère cheese in the bottom of your baked piecrust.
Evenly sprinkle bacon over the layer of cheese.
Sprinkle remaining cheeses over the bacon.
In a medium sized mixing bowl, whisk together the following:
Mix until well combined and then pour over top of the cheese and bacon layers in the piecrust.
Set pie pan on foil lined baking sheet and place in the oven. Bake for 30 – 40 minutes, or until the top turns light golden brown but still jiggles slightly in the middle. Remove from oven and cool before cutting. Optionally, garnish with a sprinkle of chopped scallion greens and/or fresh rosemary.
Cut and serve warm or at room temperature.