Individual Quiche Lorraine
|Menu Part||Appetizer/Small Plate|
Chef Jim Hinger
Director of Culinary and Catering
This classic quiche recipe is versatile enough to serve at a holiday brunch, cocktail reception or office party. Chef Jim Hinger of Horizon Catering changes it up by subbing vegetables for the bacon. He sources ingredients from the Inter-Faith Food Shuttle Farm in North Carolina. The farm not only provides fresh produce to those in need, it operates a recovery program to distribute food that goes uneaten, working with Horizon to meet the demand.
1½ tsp. kosher salt
1 tsp. sugar
2 cups all-purpose flour
5 tbsp. cold unsalted butter, cut into cubes
3 tbsp. cold lard or vegetable shortening
3 tbsp. unsalted butter or lard
8 oz. thick-cut bacon, cut into pieces
3 large shallots, thinly sliced
2 sprigs thyme
8 large eggs
3½ cups half-and-half
2 tsp. kosher salt
¼ tsp. cayenne pepper
Pinch black pepper
2 oz. finely grated Gruyere cheese
1. Prepare crust: In food processor, pulse salt, sugar and flour until combined. Add butter and lard; pulse until mixture resembles coarse meal with a few pieces of butter and lard visible. With motor running, drizzle in 6 to 7 tablespoons ice water and pulse until dough is still crumbly but just holds together when squeezed.
2. Turn out dough onto work surface. Knead once or twice, pressing to incorporate any fully unincorporated pieces. Press into a 6-inch wide disk. Wrap with plastic wrap and chill at least 1 hour. (Dough can be made 3 days ahead; keep chilled or freeze up to 2 months.)
3. Preheat oven to 375 F. Roll out dough on lightly floured work surface to a 14-inch round. Transfer to individual pie plates or tart pans. Trim dough, leaving a slight overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
4. Using parchment paper or foil, line dough in pans, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, about 20 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, about 15 minutes. Let cool.
5. Meanwhile, prepare filling: In small saucepan over medium-high heat, melted butter or lard. Add bacon, shallots and thyme; cook about 5 minutes. Reduce heat to low and cook 20 minutes longer or until bacon and shallots are very soft, stirring occasionally. Let cool 1 hour.
6. Strain bacon mixture through a fine mesh sieve; remove thyme. Transfer mixture to medium bowl; set aside.
7. Preheat oven to 325 F. In large bowl, beat eggs with a whisk until foamy, about 30 seconds. Add half-and-half, salt, cayenne and black pepper; whisk until smooth, about 15 seconds.
8. Place pie plates or tart pans on rimmed baking sheet. Sprinkle cheese evenly over bottom of crusts; top with bacon mixture. Pour half of egg mixture into crust; transfer quiches to oven, then carefully pour remaining mixture into crusts. Bake quiches until edges are set but center slightly wobbles, about 30 minutes. Let cool before slightly before serving.