Quiche Lorraine

Chef Michael Blucas from the Shamrock, Rose and Thistle shows you how to cook Quiche Lorraine. The basic recipe can be adapted to fit any and all fillings of your choice, from seafood and meats to vegetables and cheeses.

Ingredients:
1 # Pie Dough
16 slices of cooked bacon, chopped
3 cups shredded cheddar
1 large onion sliced thin
1 oz butter
2 cups heavy cream
1 cup whole milk
6 large eggs, beaten
Salt and pepper to taste

Steps:
The quiche needs caramelized onions. To make these slice the onion into strips that are as thin as you can get them. In a medium sauté pan melt the butter over medium heat and add the onions. Cook the onions until they all wilt and then reduce the heat to low. Continue cooking, stirring often, until they develop a brown color and a sweet smell. This should take around 20-30 minutes.

Heat a convection oven to 350 degrees, a non-convection oven to 375 degrees.

Combine heavy cream, milk, eggs and salt and pepper. Blend thoroughly. Allow to sit out at room temperature while the crust is baking.

Use a 9 or 10 inch spring form pan to make the quiche. You will need to parbake the crust head of time.

Layer the pie dough evenly in the spring form pan, being careful to fill any holes. Cover the bottom and sides evenly. The side crust should come up to just below the edge of the pan. Line the raw pie dough with parchment paper or aluminum foil or use pie weights. Bake the crust at 375 degrees for 7 minutes. Allow to cool for several minutes and remove the foil, paper or pie weights.

To assemble the quiche place 1 ½ cups of shredded cheddar in the bottom of the parbaked pie crust. Spread it around in an even layer. Next add the chopped bacon, then the caramelized onion, then the remaining shredded cheddar.

Place the spring form pan on a cookie sheet or baking sheet (use one that has a lip) and set in the middle rack of the oven. Carefully fill the pie crust to just under the lip of the crust with the egg mixture. Use a fork or spoon to mix the ingredients throughout the egg mixture, being careful not to pierce the crust.

Bake for 45 minutes to an hour, turning halfway through the process.
Allow to cool for at least 15 minutes so the quiche can set up.
For best results allow to cool completely under refrigeration, slice and reheat to serve.
 
Shamrock, Rose and Thistle
4513 Old Shell Road
Tuesday thru Thursday 11am to 9pm
Friday 11am to 9:30
Saturday 10am to 9:30
Sunday 10am to 2pm
www.thetearoom.com

About the Guest:
Chef Michael Blucas graduated from Faulkner State Culinary School. He was the former Chef at the Country Club of Mobile and former owner of Blu Bistro.

The basic recipe can be adapted to fit any and all fillings of your choice, from seafood and meats to vegetables and cheeses.