Quiche Lorraine is a traditional French dish. Quiche Lorraine has a custard based savory filling inside a shortcrust pastry. Although the traditional Quiche Lorraine usually uses shortcrust pastry as the crust, you can also use filo, or puff pastry, as a crust for this dish. On this page, you can learn how to make Quiche Lorraine]] from scratch. To save time and energy, you coul substitute ready-made shortcrust pastry.

To make the shortcrust pastry crust for the quiche, the easiest method is to use a food processor. If you don’t have one, you can also rub the butter and flour with your fingertips or use two knives to cut the butter intoto the flour. It is important to use cold butter and cold water when making the crust. Some recipes use egg or milk, or even herbs, as addition to the butter and water to add flavor and texture to the crust.

Usually the pastry crust is blind baked before it is filled to avoid the crust becoming soggy. Line the crust in the pie dish, top with baking parchment and fill the parchment with some weights such as rice or dry beans. Bake in the preheated oven as directed by the recipe.

For the crust:

• 1 cup all-purpose flour
• 1/2 cup cold unsalted butterhttp://www.foodnetwork.com/recipes/quiche-lorraine-recipe/index.html
• 1 egg
• Few ounces of ice water
• Pinch of salt
  
  

For the filling:

• 4 oz lardons, pancetta, or baconhttp://www.francethisway.com/quichelorraine.php
• 4 eggs
• 1 cup heavy cream
• 1/2 tbsp fresh thyme leaves or 1/2 tsp dried thyme
• Pinch of nutmeg
• Salt and freshly ground black pepper, to taste
• 1 cup Swiss cheesehttp://www.bettycrocker.com/recipes.aspx/quiche-lorraine/9a0749e1-6ba9-41f9-85e5-e5b2d3a63977

1. Cut the butter into cubes.
2. Mix the flour with the salt.
3. With 2 knives or your fingertips, cut the butter into the flour until it resembles coarse crumbsAdd the egg and half of the water. Combine until the dough comes together, adding add more water if necessary. Form into a ball.
   • Alternatively, add the flour and butter in the food processor. Use pulse action for few seconds until the mixture resembles coarse crumbs. Add the egg and ice water, a little at the time, and process until the mixture comes together. Make into a ball shape.
4. Leave the dough for about 5 minutes.
5. Roll the dough on a floured flat surface.
6. Line a 9 inch pie tin or individual pie tins with the dough. Trim or crimp the edges.
7. Blind bake the pastry in a preheated oven for around 10 minutes.

1. Preheat the oven to 375 degrees F.
2. Lardons are French slab bacon which has been cut into cubes. You can also use pancetta or bacon, whichever is more convenient. If you use pancetta or bacon, cut them into small cubes before using.
3. Fry the lardons or bacon in a skillet until they are golden brown. Set aside.
4. With a fork or a whisk, mix the eggs. Add the heavy cream to the egg mixture and whisk well. Try to incorporate some air into the mixture, but not too much.
5. Add the fried lardons, thyme, nutmeg, salt and pepper.
6. If you think the mixture is too thick, add a little milk or cream.
7. Pour the mixture into the crust.
8. Add grated cheese on top of the filling.
9. Bake until the filling is set. If you use a large pie dish, it might take up to 30 – 40 minutes. When you use individual pie dishes, it might only take about 25 minutes.