Quiche Lorraine

This quiche is our take on the famous quiche Lorraine from France. With a homemade pie crust and delicious fillings, this is sure to fill you up for breakfast, lunch, or dinner.

What you’ll need:

For the crust:

• 111 grams all-purpose flour

• 111 grams whole wheat flour (I use my freshly milled einkorn)

• ½ teaspoon salt

• ½ teaspoon paprika, optional

• 10 tablespoons (141 grams) salted butter, cold and cubed

• 1 egg, cold

• 3 tablespoons water, ice cold

For the filling:

• Half of a 12 ounce package (5-6 strips) bacon

• 6 oz deli ham, diced

• 1 yellow onion (about ½ pound or 225 grams whole), finely sliced

• 4 eggs, at room temperature

• 10 oz frozen spinach, thawed and strained

• ½ cup (113 grams) whole milk

• ½ cup (113 grams) heavy cream

• ¼ teaspoon fine salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ¼ teaspoon cayenne, optional

• 1 ¼ cups (141 grams or 1/3 pound) Swiss, shredded and divided

Instructions:

Make the crust:

• Combine the flour, salt and paprika together in a food processor, or whisk together in a bowl. Add the cold, cubed butter. Pulse in the food processor a few times, or cut in using a pastry cutter, until the butter is about the size of a pea.

• Add the cold egg and water. Pulse for about 10 seconds, or mix with a wooden spoon or spatula, until the mixture resembles wet sand, being careful not to overmix the dough. Place the mixture on a lightly floured surface, using your hands to press the dough into a craggily mass. Fold the dough 2-3 times, and shape it into a disk. Wrap the dough in plastic and refrigerate for 1 hour, or overnight.

• After the dough has rested, remove from the fridge and roll out the dough to about a ¼-inch thick, 13-inch diameter circle. Gently press the dough into a 10 x 2-inch nonstick quiche pan with a removable bottom or a 9 inch pie pan, pressing it into the bottom of the pan, being careful not to pull or tug at the dough. Trim the edges. Cover with plastic wrap and place in the fridge for 1 hour.

• Preheat the oven to 400°F while your dough is chilling.

Make the filling:

• While the dough is chilling, cook the bacon in a large skillet or pan on medium heat until crispy. Set aside to cool slightly, then dice the bacon into ¼-inch cubes and set aside.

• Add 1 tablespoon of oil or butter to the same pan (may also use 1 tablespoon bacon grease), and cook the sliced onion over a medium-low heat until caramelized, stirring every minute or two to avoid burning, about 20 minutes. The onions will be dark in color and very fragrant. Set aside.

• In a medium bowl, whisk together the eggs, milk, and heavy cream. Add the salt, pepper, garlic and cayenne (if using). Fold in diced bacon, ham, and spinach as well as 1 cup (112 grams) of swiss cheese. Set aside.

Bake the quiche:

• Remove the pastry-lined pan from the fridge. Cover the bottom of the dough with parchment and fill to the brim with pie weights (or you can use dry beans or sugar as pie weights). Par-bake the crust for 20 minutes, or until the crust appears set and is fragrant.**

• Once par-baked, remove the parchment and pie weights. Set aside to cool slightly, about 20 minutes. Reduce the oven temperature to 375°F.

• Spread the caramelized onions evenly over the bottom of the slightly cooled crust. Pour in the filling mixture, and top evenly with the remaining ¼ cup of Swiss cheese.

• Place the quiche on a baking sheet in case there is any leakage. Bake on the middle rack at 375°F for 25-30 minutes, or until the crust is golden brown, the center looks set and a toothpick inserted in the center comes out clean.

• Allow the baked quiche to sit for 10 minutes before slicing and serving.