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LunchBrunchBreakfast

Quiche Lorraine

alarm
Total Time:
49 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

This quiche Lorraine featuring classic premium cooked ham, onion, Gruyère and parmesan cheeses is the perfect excuse to invite friends over View More expand_more

This quiche Lorraine featuring classic premium cooked ham, onion, Gruyère and parmesan cheeses is the perfect excuse to invite friends over for a celebratory brunch. Serve with a side of mixed greens and soak up the compliments!

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Quiche Lorraine
alarm
Total Time:
49 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Ingredients


Main - Quiche Lorraine

Product ImageClassic Premium Cooked Ham 12oz.
  • 4 ounces Farmer John Classic Premium Cooked Ham, diced4 ounces
  • Pastry Dough, Homemade or Store Bought
  • 1 Small Onion, finely diced1
  • 4 ounces Gruyère Cheese, shredded4 ounces
  • 2 ounces Parmesan Cheese, shredded2 ounces
  • 4 Eggs4
  • 12 ounces Heavy Cream or Half and Half12 ounces
  • 1/4 teaspoon Nutmeg1/4 teaspoon
  • 1/2 teaspoon Salt1/2 teaspoon
  • 1/4 teaspoon Cayenne Pepper1/4 teaspoon
  • Pie Weights or Dry Beans

Pastry Dough

  • 2 1/2 cups Flour2 1/2 cups
  • 2 1/2 sticks Unsalted Butter, room temperature2 1/2 sticks
  • 1 teaspoon Salt1 teaspoon
  • 2 teaspoons Sugar2 teaspoons
  • 6 tablespoons Cold Water6 tablespoons

Instructions


  1. To make your own dough, place the flour, salt, and sugar in the chilled bowl of a stand mixer fitted with the paddle attachment. If you don’t have one, you can prepare the dough by hand. With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and cold water and mix just until the dough comes together.

  2. Place your dough in a clean counter with dusted flour. Use more flour, if needed, to make the dough come together.

  3. Dust more flour on the counter and cut the dough in half, if only making one pie recipe

  4. Use a rolling pin to roll the dough into a circle large enough for a 9-inch pie

  5. Preheat the oven to 400ºF. Line a 9-Inch pie plate with the pastry dough

  6. Cover the pastry dough-lined plate with parchment paper and add dried beans to fill the pastry and bake for 10 minutes.

  7. Reduce the oven heat to 375ºF. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside. Pro tip to prevent soggy bottoms: After taking any pie crust out of the oven once you blind bake it, remove the beans or pie weights and parchment, paint the bottom with egg white and place it back in the oven for a good 5 minutes. The bottom pastry will crisp up and create a nice barrier to prevent a soggy bottom.

  8. Cook the onion until translucent. Add diced ham for 1-2 minutes until light brown. Sprinkle the ham, onion mix, and cheeses over the inside of the partly baked pastry

  9. Combine the eggs, cream, nutmeg, salt, pepper, and cayenne. Add this mixture on top. Slide the pie onto a baking sheet.

  10. Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 28-30 minutes. Let stand 5-10 minutes before serving.

Ingredients


Main - Quiche Lorraine

  • 4 ounces Farmer John Classic Premium Cooked Ham, diced4 ounces
  • Pastry Dough, Homemade or Store Bought
  • 1 Small Onion, finely diced1
  • 4 ounces Gruyère Cheese, shredded4 ounces
  • 2 ounces Parmesan Cheese, shredded2 ounces
  • 4 Eggs4
  • 12 ounces Heavy Cream or Half and Half12 ounces
  • 1/4 teaspoon Nutmeg1/4 teaspoon
  • 1/2 teaspoon Salt1/2 teaspoon
  • 1/4 teaspoon Cayenne Pepper1/4 teaspoon
  • Pie Weights or Dry Beans

Pastry Dough

  • 2 1/2 cups Flour2 1/2 cups
  • 2 1/2 sticks Unsalted Butter, room temperature2 1/2 sticks
  • 1 teaspoon Salt1 teaspoon
  • 2 teaspoons Sugar2 teaspoons
  • 6 tablespoons Cold Water6 tablespoons

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