Recipe of the Week: Quiche Lorraine

Some of you may have tried our Quiche, baked fresh every week. Chef Scott and his team come up with different recipes depending on the season, but the classic Quiche Lorraine is dependable and delicious. Smoked ham and Emmental cheese are natural partners, set in a savoury custard that is both light and decadent.

With Mother’s Day this weekend, I asked Chef Scott to share his recipe with you. We hope you enjoy!

Quiche Lorraine

Makes one 10” wide quiche

Ingredients

Pâte Brisée

200 gr                  flour
4 gr                       salt
102 gr                  cold butter, diced
15 ml                    cold water
1                            egg

Filling

200 gr                  smoked ham, diced
100 gr                  Emmental cheese, grated
15 gr                     chives, minced
5                            eggs, beaten
175 ml                  whole milk
150 ml                 whipping cream
4 gr                       salt
1 gr                       white pepper, ground
0.5 gr                   grated nutmeg

Method:

               For the Pastry:

1. Combine flour and salt in a large bowl, add butter and cut in until the mixture resembles breadcrumbs.
2. Mix the water and the egg separately in a small bowl. 
3. Add the liquid and mix into a homogenous mass. 
4. Tightly wrap mixture in cling film and refrigerate at least an hour.
5. Pre-heat oven to 400°F.
6. Roll pâte brisée into a circle 3-4 cm larger than the pie plate, 3mm thick, and place the dough in a 10” pie plate, pressing the dough into bottom edges and sides. Trim the top edge, leaving about 2 cm excess. Decoratively crimp excess dough around the edge and lightly poke the base of the dough a few times with a fork.
7. Cut a circle of parchment paper large enough to line the pie shell with 5 cm excess sticking up. Place the parchment in the pie shell and fill with dried beans or pie weight on dough. Chill up to half an hour and then bake in the preheated oven until a golden colour develops, about 15-20 minutes, removing the beans 5 minutes before the end to colour the base. Let cool.

For the Quiche:

8. Place ham on a baking sheet line with parchment paper and roast in the oven 7-10 until slightly coloured. Let cool.
9. Lower the oven temperature to 350°F. 
10. In a large bowl, mix the eggs, milk and cream, season with salt, white pepper, and nutmeg.
11. Distribute ham, Emmental, and chives evenly in quiche shell. Fill with custard and bake in the oven until the center of the custard is set, about 30-45 minutes.