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Quiche Lorraine

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 6-8

I love a vegetarian quiche. This has the richness of the airy countered by the vegetables. You can use cooked mushrooms in pace of the broccoli and peppers. I also love caramelized onions. Once baked, allow the quiche to “rest” before cutting but don’t let it rest too long. It should still be hot out of the oven when you slice it.

Ingredients

Dough:

11/2 cups all-purpose flour

1 teaspoon kosher salt

2 large egg yolks

8 tablespoons unsalted butter, cubed and chilled

Quiche:

4 large eggs

1 cup (8 ounces) cream cheese, softened

1 cup whole milk

1/4 teaspoon grated nutmeg

1 teaspoon Tabasco

2 teaspoons Worcestershire sauce

1-1/2 cups Gruyere cheese, coarsely grated

½ cup Parmesan cheese, finely grated

1 cup broccoli florets, cooked

1 large red bell pepper, cut into strips, lightly cooked

Yield: 6-8 servings

Instructions

  1. Preheat oven to 400F.
  2. Make the dough: In the food processor, pulse the flour and salt to blend. Pulse in the egg yolks and butter. Do not over mix. Add 2-3 tablespoons ice water through the top and pulse until the dough comes together and forms a loose ball. Turn the dough onto a floured surface.
  3. Roll the dough: Roll the dough into a round about 11-12 inches in diameter. Roll the dough up around the rolling pin and roll it back over the greased 9 x 5 inch pie dish. Press it gently into the bottom and up the sides. Ideally, there should be about an inch of excess dough hanging over the sides. Pinch the dough up to create a “crimped” top edge. Fill the dish with “pie beans” (or weights) and bake 12-15 minutes or until lightly browned. Remove the beans and cool.
  4. Make the batter: In a large bowl, whisk together the eggs, cream cheese, milk, nutmeg, 2 teaspoons salt, Tabasco and Worcestershire. Stir in the cheeses. Pour the batter into the crust and top with the broccoli and peppers.
  5. Bake and serve: Bake the quiche until the batter sets and browns on top, 25-30 minutes. Remove from oven and cool 10-15 minutes.

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