Recipe of the Week: Quiche Lorraine

If you haven’t decided what to make the mother in your life on Mother’s Day this Sunday, consider a quiche. This version originates from the Lorraine region in the east of France, and has been thoroughly enjoyed internationally since its rise in popularity in the mid 20th century. 

Makes a 9 inch quiche

Ingredients

Shortcrust Pie Dough (Pâte Brisée):

200 gr flour
4 gr salt
100 gr butter
50 gr water
1 egg

Filling:

100 gr ham, diced
50 gr Emmental cheese, grated
1 tbsp chives, finely chopped
5 eggs
⅔ cup milk, whole
½ cup whipping cream
To taste salt and white pepper
¼ tsp nutmeg, grated

Method:

1) Make the dough: Cut the butter into small cubes, and work it into the flour and salt. Whisk the egg with the water, and slowly add to the flour/butter mixture, folding the mass into itelf until a dough forms. Cover with plastic and chill for 30 minutes.

2) Roll the dough in a thin disk, to the size of the pie plate you’re using.

3) Butter the base and sides of the pie plate, then place dough into the plate, pressing the dough into bottom edges and sides. Trim the top, leaving about 1 cm draped over the side of the rim. Using a fork, dock the base of the pastry a few times on the bottom.  

4) Preheat the oven to 400F. Place foil on the dough, then add beans or a pie weight. Freeze the pie for about 5 minutes to set, then bake for approximately 15 to 20 minutes, removing the beans 5 minutes before to end to encourage a golden brown crust. Remove from the oven and allow to cool. Reduce the heat on the oven to 350°F.

5) Whisk together the eggs, milk, cream, salt, white pepper, and nutmeg.

6) Distribute the ham, emmental, and chives evenly throughout the quiche shell. Fill with the egg and milk mixture and bake for 30 to 45 minutes, or until the centre of the custard is set. Cool slightly before slicing and serving.