Welcome. Deronda here with foods 101.
I've received many requests on how to make a Quiche Lorraine. Quiche
Lorraine is a classic French dish that makes for a hearty
breakfast, lunch or dinner. An excellent delicious food during our quarantine time.
The ingredients you're going to need is 1 and 1/2 cups of whole milk. If you want to substitute this for half-and-half or
whipping cream, you may. 1 cup of thinly sliced onions, 1/2 cup of cooked bacon
crumble, 4 large eggs, 1/4 teaspoon of ground nutmeg,
(this is optional) 1/4 teaspoon of salt, 1/4 teaspoon of black pepper and 1 cup of grated Gruyère cheese.
I like to grate it myself because I don't like all that starch
stuff on my cheese that I buy in a package already grated. If you want to
substitute this for Colby Jack or Monterey Jack, you may. For the crust part. Now, don't get intimidated.
This is very simple and easy to do. Perfect for the taste buds and excellent on your pocketbook.
The ingredients you're going to need is 1 cup of all- purpose flour, 6 tablespoons of all-vegetable shortening, 1/2 teaspoon of salt, and 1 cup of
Ice-cold water. I'm going to show you how to make this crust first. In a medium mixing bowl I'm adding the flour,
the salt and I'm adding half of the all- vegetable shortening.
Like 3 tablespoons. With the pastry tool
I'm going to start cutting in the shortening with the flour and
salt. If you don't have a pastry tool
you may use a fork. Just go up on the sides of the bowl.
If you don't want to use a fork use two knives
to cut in the shortening with the flour back and forth. Our goal here is to get our flour and
shortening
mixture looking like cornmeal. Like it'll be
representing the texture of cornmeal. When it's looking like this and you see the texture on that how it's just
represents cornmeal. We're going to now add the remaining
shortening here into our flour. We're gonna cut this in until it represents
pea-sized pieces
of shortening. Now you see how that looks you get those tiny or big little pea
textures of shortening throughout your flour. We're gonna start adding 1 tablespoon of ice-cold water at a time.
You don't add the whole cup of ice water. We're just gonna add 1 tablespoon at a time.
Drizzle it around.
With the fork
we're gonna toss it back and forth until the shortening and the flour
comes together
with our liquid. We need to add another tablespoon.
Keep working it. I mean, this is a fun thing to do. If you have a lot of time at home
why not get out the bag of flour and your all-purpose shortening and start working on a homemade crust?
Let me tell you a homemade crust is gonna taste a whole lot better than that
store-bought crust. See how that's just pulled loose from the bowl? Now, you know you're ready to roll out your dough.
I've got my 9-inch pie pan sitting here off to the side. Give your surface a light dusting with your flour. Back
with our dough I'm going to make it into a ball and if you want you can push it back and forth
from your hands to make sure you get any air bubbles out.
Don't squeeze it just toss it back and forth. Roll it around and then here on your surface pat it down.
Add a little flour here to the top. With a rolling pin
we're gonna roll south
north
west and east
until we get our dough rolled out.
If you don't have a rolling pin go ahead and use a large
drinking glass that has a flat texture on the sides. If it starts sticking like that.
We're gonna add a little bit more flour here, because you definitely don't want your dough sticking here to your surface.
Now we're gonna continue just rolling it out. This looks perfect. At this point
if you're saying, "can't I just go ahead and use store-bought pie dough." Yes,
you may. You're not gonna be punished for that. I like to dust
the excess flour off and as you can see
I'm rolling it up on a rolling pin.
Makes it a lot easier to handle you get all that excess flour off. Back
with our pie pan. At this point you want your oven preheated to
375 degrees Fahrenheit. Don't worry if it has a little crack here on the side as you can see right there.
We'll just go ahead and we'll pinch it back together.
I don't want to waste any of
my dough so I go ahead and I tuck it under like this. I
go all the way around.
I take my thumb and
my point finger. I pull this back and bring this forward, so pull it back and bring it forward.
It doesn't have to be perfect. Just remember your homemade pie crust is your own creation,
so they're not gonna have to be
perfect in looking. The more you practice the better you'll get. If you want to see how I'm doing that again if you don't
have a really good view. There
I'm just pulling this back and I'm pulling towards me with this finger and with my thumb
I'm pulling it towards the center of our pie dough. Then you come over here and do the same thing until you go all
the way around the edge of your pie crust.
I finished the edge of my pie crust. I want to show you...if you don't want to take the time to do this
just take a fork and mash it along the edge here, so you don't have to worry about any sort of design.
But if you've got a lot of time on your hands, why not? Next we're going to prick the bottom
with the fork, and then of course you want to get along the sides.
This is off to that
375 degree oven on the middle rack for the next 10 minutes. Use your timer and no peeking.
Meanwhile,
I've melted 1 tablespoon of bacon grease, but if you don't want to use bacon grease use olive oil or canola oil.
I'm gonna add my onions and they're gonna sauté for the next 6 minutes, on
medium-heat, stir occasionally. Now's the time to grate that Gruyère cheese.
You can use Monterey Jack or Colby Jack, whichever one you like.
I'm grating it here on waxed paper.
That way it'll make it a lot easier to pick up when we get ready to add it into our Quiche Lorraine.
Yum, this is gonna be so delicious. I'm gonna go back over here and give my onions a little tossing.
That's looking fabulous.
It's got some carmelization going on that's gonna be perfect. Back over here to grate the rest of my Gruyère
Cheese. Our 10 minutes are almost up on our pie crust. Here's our partially baked pie shell.
I'm gonna put it here on a sturdy
cooking
pan, because it's going to make it a whole lot easier to transfer this Quiche Lorraine to the countertop to the oven and then from
the oven back to the countertop. Add those caramelized
slightly caramelized onions to
the bottom of our crust.
Oh my yum that slight bit of browning on these onions is gonna give this an
incredible
tremendous flavor like you can't even believe it. It just takes it to another
level of flavor. At this time you want to turn your oven down to
350 degrees Fahrenheit.
Sprinkle
the bacon here on
the bottom. Boy, do the French know how to cook. We're gonna add half the Gruyère cheese,
just half,
here on top of those onions and bacon. I'm telling you it's gonna be fantastic.
Now, we'll set this off to the side and I'll show you how to make the rest of the quiche filling.
I'm adding my eggs here into a large mixing bowl. I'm adding that nutmeg the and salt, whoops
I didn't want to come out, and add the pepper. With the whisk
we're going to add the milk ,or like I said if you'd like to substitute this for half-and-half or whipping cream
you may. Make sure you try to get these little air bubbles out and you can do that by lifting up your bowl and
keep tapping it until all those little air bubbles are gone.
You can just let it sit for a few minutes and those air bubbles will disappear.
See, it's like magic no more air bubbles. Pour this
over
the bacon, onions
and
cheese.
Add your remaining cheese
here on the top.
If you want to make it a little bit more festive and add green
onions or green chives here to the top of your Quiche Lorraine
you may. I'm gonna add a little bit more cheese just because I want to. This is off to that reduced
preheated 350 degree oven. On the middle
rack and be careful while you're moving it, because you see how jiggly it is, for the next 45 minutes.
Use your timer and no peeking. Quiche
Lorraine has baked and look how beautiful that is.
I'm gonna put it here on a cooling rack. If you want to make sure it's completely baked
stick that toothpick in if it comes out clean,
which it did, that means it's completely baked. If it had a little egg or milk on it
you'd want to put it back in the oven for another five minutes.
I'll be back in 30 minutes. Gotta cut into this to
tell you what it's gonna be like. I use a serrated knife with those little teeth there on the end.
I start from one side and I cut all the way across to the other side. This is still really
super warm. Then I go ahead and I cut it in quarters.
I cut the quarters in half.
Umm, and I'm gonna go ahead.
There we go our first piece of
Quiche Lorraine. Look at that.
Put it over here on a serving plate. My oh my, look at that bacon and look at those onions.
This is going to be delicious.
Here we go... Wow mmm
Love the Gruyere cheese. It taste like a soufflé or almost like soft scrambled eggs. It's a hearty delicious
dish that will make anyone feel special. Fantastic.
You won't go wrong with this homemade Quiche Lorraine with your homemade pie crust.
It is absolutely fantastic and easy to make. I know you can do it. Give me thumbs up.
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Thanks a million for watching. Stay safe, and I'll catch you lovely people later...