Baking Classics: Quiche Lorraine

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The Technique

Quiche Lorraine

Buttermilk Pâte Brisée serves as a rich base for this variation on Quiche Lorraine. It is a French classic that was introduced to patrons in the United States in the 1950’s & the combination that generally includes bacon & sometimes cheese was a huge hit. A bit of comté sprinkled over the crust after blind baking will create a shield between the filling to ensure it remains crisp while baking the quiche just until the custard is set in the center offers a most pleasing texture. Learn how to make a culinary classic worth preparing time & time again for everyday occasions or entertaining needs.

How To Make Quiche Lorriane By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipe cooking baking tutorials modern southern socials rebeccagordon southern hostess pastry chef tv cooking personality birmingham alabama southern entertainingGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickQuiche Lorriane
makes 6 servings

Buttermilk Pâte Brisée
5 Tbsp shredded comté cheese, divided
5 thick-cut bacon slices, cooked & cut into 1/2-inch pieces 
2 eggs
1/2 cup heavy cream
1 tsp Dijon mustard
1/3 tsp kosher salt
A pinch of nutmeg
A smattering of freshly ground pepper

Place an 8.25-inch tart pan with a removable bottom on a half sheet pan. Lightly grease the tart pan. Set aside. Prepare the Buttermilk Pâte Brisée as directed. Divide the dough in half. Wrap one portion in plastic wrap & save for another use. Roll the remaining pastry dough to a 1/4-inch thickness into a 10-inch circle between plastic wrap. Remove one piece of the wrap & invert the pastry over the prepared pan. Remove the second piece of wrap & discard. Fit the pastry into the pan, pressing into the fluted edges. Remove any excess dough. Freeze 30 minutes or chill 1 hour.

Preheat the oven to 425 degrees. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle rack 15 minutes. Remove the pie weights. Bake an additional 2 minutes. Remove from the oven & sprinkle 1 tablespoon cheese over the crust. Meanwhile, whisk together the eggs, the cream & the Dijon mustard in a small bowl. Pour the mixture through a fine wire mesh sieve into a 2-cup glass measuring cup. Gently stir in the salt, the nutmeg & the pepper. Reduce the oven temperature to 350 degrees. Sprinkle most of the chopped bacon over the cheese in the crust. Top with the remaining cheese. Pour the custard over the ingredients in the crust. Top with the remaining bacon & a smidgen of additional pepper. Bake 22 to 25 minutes on the middle oven rack. Cool 30 minutes. Remove the quiche from the tart pan & place on a serving platter. Garnish, if desired. Slice into wedges.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
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How To Make Quiche Lorraine

A stellar pastry crust is essential to preparing a quality Quiche LorrainePâte Brisée is a rich French pastry or pie dough. The versions made by hand will always yield the flakiest results however they can be made in a food processor. The key to blending them properly for the flakiest result is to leave a few larger chunks of fat throughout the mixture with the majority of them the size of peas. For more details & images to guide you in making it properly, look to Baking Classics: Pâte Brisée.

How To Make Quiche Lorriane By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipe cooking baking tutorials modern southern socials rebeccagordon southern hostess pastry chef tv cooking personality birmingham alabama southern entertainingrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

How To Make Quiche Lorriane By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipe cooking baking tutorials modern southern socials rebeccagordon southern hostess pastry chef tv cooking personality birmingham alabama southern entertainingNo. 1

Preheat the oven to 425 degrees. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle rack 15 minutes. Remove the pie weights. Bake an additional 2 minutes. Remove from the oven & sprinkle 1 tablespoon cheese over the crust.

How To Make Quiche Lorriane By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipe cooking baking tutorials modern southern socials rebeccagordon southern hostess pastry chef tv cooking personality birmingham alabama southern entertainingNo. 2

Meanwhile, whisk together the eggs, the cream & the Dijon mustard in a small bowl. Pour the mixture through a fine wire mesh sieve into a 2-cup glass measuring cup. Gently stir in the salt, the nutmeg & the pepper. Reduce the oven temperature to 350 degrees. Sprinkle most of the chopped bacon over the cheese in the crust. Top with the remaining cheese.

How To Make Quiche Lorriane By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipe cooking baking tutorials modern southern socials rebeccagordon southern hostess pastry chef tv cooking personality birmingham alabama southern entertainingNo. 3

Pour the custard over the ingredients in the crust. Top with the remaining bacon & a smidgen of additional pepper.

How To Make Quiche Lorriane By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipe cooking baking tutorials modern southern socials rebeccagordon southern hostess pastry chef tv cooking personality birmingham alabama southern entertainingNo. 4

Bake 22 to 25 minutes on the middle oven rack. Cool 30 minutes. Remove the quiche from the tart pan & place on a serving platter. Garnish, if desired. Slice into wedges.

The Tune
“Sweet Lorraine” June Christy

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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