Mother’s Day Quiche Lorraine

Mother’s Day Quiche Lorraine Recipe

Mother’s Day brunch and quiche basically go hand-in-hand, but quiche can often seem intimidating or even boring. That’s why I’m sharing a simple yet scrumptious quiche Lorraine recipe today that will impress everyone, even your mother-in-law! Making homemade pie crust can be a bit hands-on and time consuming, but it really does make the biggest difference between an average quiche and an amazing one. Plus there are so many steps that can be done ahead of time. Follow all the step-by-step photos with tips and tricks to see just how approachable quiche can be. You’re already well on your way to a fabulous Mother’s Day brunch.

In the bowl of a KitchenAid® 7-Cup Food Processor, pulse the flour, salt, and sugar until combined. Add the cold butter cubes, and pulse until the mixture resembles coarse meal, with larger chunks of butter remaining. Be sure you don’t over-process, it should only take a few pulses to get a coarse meal texture. Add two tablespoons of ice water over the mixture and pulse until it just comes together. Add more water if the dough won’t hold together when pinched between your fingers.

Mother’s Day Quiche Lorraine Recipe

Shape the pie dough into a disk and cover in plastic wrap. Don’t worry if the dough doesn’t come together perfectly, it’s just going to be rolled out anyways. Refrigerate until firm, at least one hour or up to three days.

Mother’s Day Quiche Lorraine Recipe

Roll the dough out between two sheets of parchment paper into a 1/8-inch thick 12-inch circle. Gently roll the dough up and around the rolling pin then unroll and drape over a 10-inch diameter, 1 1/2-inch deep quiche or tart pan with a removable bottom, pressing into the pan.

Mother’s Day Quiche Lorraine Recipe

Use a rolling pin to roll over the surface of the tart pan to cleanly cut off the excess dough from the edges. Place the crust in the freezer for at least 30 minutes. The longer you freeze, the less likely your crust will shrink during baking.

Meanwhile, preheat the oven to 400°F. Line the crust with foil and fill with pie weights. Bake for 15 minutes, or until dry. Remove the crust from the oven and carefully lift the foil with pie weights and set aside. Use a fork to prick holes all over the base of the crust. Return to the oven and continue cooking for another 10 to 12 minutes, or until lightly browned. Remove from the oven and allow to cool while preparing filling.

Bake the bacon in the 400°F oven until the fat begins to render, about 5 minutes. Rotate the pan and continue roasting until the bacon is crisp and browned, about 10 to 15 minutes longer. Use tongs to transfer to a paper towel-lined plate to drain. Once cool, chop the bacon into 1/2-inch or smaller pieces. Turn the oven temperature down to 350°F.

Mother’s Day Quiche Lorraine Recipe

Place the eggs, milk, cream, salt, pepper, nutmeg, and cayenne inside the pitcher of a KitchenAid® Diamond Blender and pulse until very well combined and frothy. Using the blender will ensure the quiche is nice and light and fluffy once baked.

Mother’s Day Quiche Lorraine Recipe

Sprinkle the bacon and half of the grated cheese over the bottom of the pie crust. Pour the egg-milk mixture over then sprinkle the remaining cheese and chives on top. Place the quiche pan on a rimmed baking sheet.

Mother’s Day Quiche Lorraine Recipe

Bake at 350°F for 30 to 40 minutes, or until the edges are set but the quiche is still slightly jiggly in the middle. Cool for at least 20 minutes. Serve just warm, at room temperature, or cold.

 

Mother’s Day Quiche Lorraine

Makes 10-inch pie or 8 servings

INGREDIENTS

For the crust

1 1/4 cups (5.3 ounces) all-purpose flour

1/2 teaspoon fine salt

1 teaspoon granulated sugar

1 stick (4 ounces) cold unsalted butter, cut into small pieces

2 to 3 tablespoons ice water

 

For the filling

4 slices thick cut bacon

4 ounces grated gruyere cheese (1 cup), divided

4 large eggs

1 cup (8 ounces) whole milk

1/2 cup (4 ounces) heavy cream

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon cayenne pepper

1 tablespoon chopped chives

DIRECTIONS

For the crust

In the bowl of a KitchenAid® 7-Cup Food Processor, pulse the flour, salt, and sugar until combined. Add the butter, and pulse until the mixture resembles coarse meal, with larger chunks of butter remaining. Drizzle 2 tablespoons of ice water over the mixture and pulse until it just comes together without being wet, sticky, or crumbly. If the dough doesn’t hold together when pinched between your fingers, add another tablespoon of water and pulse.

Place the dough onto a large sheet of plastic wrap. Shape the dough into a disk and chill in the fridge until firm, at least 1 hour or up to 3 days. Dough can be well wrapped in plastic and frozen for up to 2 months. Defrost in the fridge overnight.

Roll the dough out between two sheets of parchment paper or on a lightly floured work surface. If the dough is too cold and hard, let sit at room temperature for 5 to 10 minutes before rolling. Roll out into a 1/8-inch thick 12-inch circle. Gently roll the dough up and around the rolling pin then unroll and drape over a 10-inch diameter, 1 1/2-inch deep quiche or tart pan. Gently press into the pan. Use a rolling pin to roll over the surface of the tart pan to cleanly cut off the excess dough from the edges. Place the crust in the freezer for 30 minutes.

Preheat the oven to 400°F. Line the crust with foil pressed gently into the bottom and sides, leaving an overhang. Fill the crust with pie weights or dry beans. Bake for 15 minutes, or until dry. Remove the crust and carefully lift the foil with pie weights and set aside. Use a fork to prick holes all over the base of the crust. Return to the oven and continue cooking for another 10 to 12 minutes, or until lightly browned. Remove from the oven and allow to cool while preparing filling.

 

For the filling

Maintain oven temperature at 400°F. Arrange the bacon slices on a foil-lined rimmed baking sheet. Bake until the fat begins to render, about 5 minutes. Rotate the pan and continue roasting until the bacon is crisp and browned, about 10 to 15 minutes longer. Use tongs to transfer to a paper towel-lined plate to drain. Once cool, chop the bacon into 1/2-inch or smaller pieces. Turn the oven temperature down to 350°F.

Place the eggs, milk, cream, salt, pepper, nutmeg, and cayenne inside the pitcher of a KitchenAid® Diamond Blender  and pulse until very well combined and frothy.

Sprinkle the bacon and half of the grated cheese over the bottom of the pie crust. Pour the egg-milk mixture over. Sprinkle the remaining cheese and chives over the top. Place the quiche pan on a rimmed baking sheet.

Bake at 350°F for 30 to 40 minutes, or until the edges are set but the quiche is still slightly jiggly in the middle. Cool for at least 20 minutes. Serve just warm, at room temperature, or cold. Cover and store the quiche in the fridge for up to 3 days. Reheat in a 200°F oven until warmed.

Mother’s Day Quiche Lorraine Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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