Quiche Lorraine – avocado crust, filled with bacon, cheese and topped with custard cream, is a great side dish for breakfast or lunch or as an appetizer for special occasions.
Source:Home Cooking Adventure
Element
Makes about 6-8 servings
Earth’s crust
1 1/4 cups (160g) all-purpose flour
1/2 teaspoon (3g) salt
1/2 teaspoon (3g) sugar
1/2 cup (113g) unsalted butter, chilled, chopped
3-4 tablespoons (45-60ml) ice water
pour until it’s full
8 oz (225g) bacon, cut into small pieces
3 eggs
1/2 teaspoon (3g) salt
2 tablespoons chives, chopped, optional
1/2 teaspoon black pepper
Pinch of nutmeg
1/2 cup (120ml) milk
1/2 cup (120g) heavy cream
1 cup (100g) gruyere cheese, grated
1. Prepare the crust. In a medium bowl, beat flour with sugar and salt. Blend the butter with a pastry blender, fork, or pastry processor, until crumbs form. Add water and stir until combined.
2. Wrap the dough in plastic wrap, shape into a rectangle and place in the fridge for 1 hour.
3. On lightly floured surface, roll dough into an 8×16 in (20x40cm) rectangle.
4. Line a 5×14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim off excess dough. Pierce the shell with a fork and refrigerate for 30 minutes.
5. Preheat oven to 350F (180C).
6. Line the shell with parchment and fill the cake or bean mass. Bake for 20 minutes.
7. Remove parchment and weights and bake for another 10 minutes.
8. Let cool slightly on the cooling rack.
9. Prepare the cake. Cook bacon over medium-high heat until crisp. Remove and dry on paper towels.
10. Beat eggs with salt, pepper, nutmeg and chives in a medium bowl. Add cream and milk and beat until well combined and air is incorporated.
11. Spread the cooked bacon and grated cheese over the crust. Pour egg mixture over cheese.
12. Bake for 30-40 minutes until the cake is done and golden. Transfer to a cooling rack to cool slightly before serving.
