QUICHE LORRAINE WITH FLAKEY CRUST
Adapted from Tartine Bakery Cookbook, 2006.
1 1/2 cups plus 1 Tbs. all-purpose flour
1/2 cup plus 2 Tbs. unsalted butter
1/3 c water, very cold
1/2 tsp salt
Mix salt and water, place in fridge to chill. Cut cold butter into 1" chunks. Using pastry cutter or two knives, cut butter into flour until pea-sized chunks of butter remain. Slowly drizzle in cold water, mixing with a spoon to create loose dough ball. The dough should not be smooth, and you should see butter chunks. Do not overmix -- big chunks of butter now = big flakes in crust later. Heat and overmixed dough are your enemies. Flatten dough to 1" round and cover in plastic wrap. Refrigerated 2 hours or up to overnight. Roll out dough to 1/8", line quiche pan. Refrigerate 30 min to one hour. Line with parchment paper and weigh with baking beads or dry beans. Preheat oven to 375 F. Bake 25 min until surface looks light brown. Removed parchment and baking beads, bake 5 minutes longer. Remove and let cool fully.
1 c whole milk
1 1/4 tsp salt
3 Tbs flour
1/2 tsp freshly grated pepper
4 large eggs
1 onion, caramelized
4 strips bacon, cooked and crumbled
gruyere cheese, to taste
Whisk one egg with flour until smooth. Blend in remaining eggs, In a separate bowk, whisk creme fraiche till smooth, and then whisk in milk. Strain egg mixture into milk mixture. Whisk in salt, pepper, and thyme. Fll baked crust with onion, cheese, and bacon. Pour over egg mixture.
Preheat oven to 375. Pour quiche mix into fully cooled crust. Bake 10 min, then reduce heat to 325. Cook an additional 30 min, or until center feels firm and not liquid. Allow to cool at least 20 min. If fully cooled, reheat in oven preheated to 325 for 15 min.
Alternative fillings: spinach/chard with cheddar, mushrooms and swiss, broccoli and cheddar, tomatoes and goat cheese