Simple Quiche Lorraine Recipe + Egg-Free Option
Hi Bold Bakers! As you know we have done alot of sweet baking here on Bigger Bolder
Baking, but did you know there’s whole worldof savory that I want to venture into? A Quiche
Lorraine is something that I learned to makea very young age, and it’s a really great
one to add to your ever-growing repertoire.As always the recipe can be found on BiggerBolderBaking.com
along with all of my other savory recipes,so make sure you check them out. Into a large
bowl we’re going to add in some flour, andsalt. Our next important ingredient to make
our pastry nice and flaky is cold butter.I like to cube it up so it’s easier to rub
in with your hands. Then go in with a cleanpair of hands and just rub in the butter into
the flour until it resembles kind of coarsebreadcrumbs. You want big lumps of butter
and small lumps. Now people always ask mewhen baking what kind of butter do I use,
and I always use salted because it adds extraflavor, however it is preference so use whatever
you like. There you go so it takes no timeat all and this is what it should look like.
Now you can also do this with a dough cutterand that will work well. Okay, so now into
this we’re going to add in our wet ingredients.So here I have a little jug, and I'm going
to add in one egg, and a little bit of water.And then just whisk those two ingredients
together. Now if you do not eat eggs don'tworry, you can always just use all water and
that would work well. The egg just makes thepastry that little bit richer. Okay, so now
here's my little tip about adding liquid toa dough or even into a pastry. Don't add it
all in so I'm just gonna add in the majorityof it, and I'm gonna keep a little bit aside,
and then I'm gonna mix the dough with my hand,to see if I need that extra bit of liquid.
The thing about it is you can’t take itout, but you can add it in. Just be aware
of that. So my dough could do with a littlebit more liquid, so I'm going to add a little
bit more in. And then just continue bringingit together with your hands until it forms
a ball. Perfect. Okay so now what we’regoing to do is just cover this in cling wrap,
and now we’re gonna pop it into the fridgefor a minimum of roughly around an hour. What
you want to do is just get it nice and coldso the gluten relaxes and it will be ready
to roll out. So in the meantime, let's makethe filling for our quiche. Now, it is a typical
custard: it is eggs, cream, a few other ingredients.However, if you do not eat eggs, don't panic,
you can replace the eggs with a chickpea flourand that will thicken and cook out really
well, and I'm gonna put that information onthe website. Go ahead and crack your eggs
into the bowl. Next we’re going add in cream.Now you can use any cream for this, it doesn't
have to be whipping cream, so it can be likea table cream or pouring cream, that’s fine.
Add in a little milk. Then we’re going toadd some Gruyere cheese, now you can also
use cheddar, any kind of cheese that you like.Swiss would be lovely, Irish cheddar would
be super-yummy because it’s nice and sharp.So in you go. And then of course, one of my
favorites, bacon. Now the bacon is alreadycooked, nice and crispy. If you don't eat
bacon you can use maybe peppers, onions, whateveryou want to put in your quiche, go for it.
Then lastly I'm gonna crack in a little bitof freshly ground pepper, and a little bit
of salt. Just to bring out all of the flavorsof everything else. And then with a whisk
just mix it all together. I love quiche. Sothis is looking good, lovely and thick and
creamy, I'm gonna set it over to one sideand check on our quiche crust. So our pastry
is chilled and now we’re ready to roll itout. So just sprinkle your surface with a
little bit of flour, pop on your pastry, andthen just roll it out to a nice big circle.
So you want to roll it out roughly around13”x15” and that'll give you a nice big
circle. Took me a long time of being a pastrychef to get my pastry to actually come into
a circle. You just have to keep working itand moving it. There we go, that's it. So
now what you want to do is just roll it upon your rolling pin, backwards, this takes
a little bit of skill. And then I'm just gonnagently lay it into my dish that has been lined
and buttered. Then just very carefully pushyour pastry into the edges, and along the
base. Making sure it’s nice and snug upthe sides. And as you can see we have a lot
of pastry overhanging, this is perfect. Lovely.This is a really great pastry for like maybe
chicken pie, any kind of a savory pie dish,this is perfect. So I used a 9” cake pan
because I wanted my quiche to be really thickand have a lot of filling, but you can always
use a pie pan, a 9” one, and that will workwell too. Okay, lovely. Now we’re gonna
take a little knife, and we’re just gonnatrim around the edge of the tin. This will
just tidy it up for us. Okay fantastic. Thenyou can do this anyway you want, but I like
to crimp it with my fingers. So just go aheadand create nice little kind of scalloped edges
around the rim of your quiche. You can alsodo this with a fork and that'll work well.
Just something nice and pretty. All the wayaround. So now our next step is to take a
fork and all you want to do is just prickit on the base with your fork. Now this will
allow the steam to release while it’s bakingand it will stop your crust from rising up.
So when making a quiche, you need to blindbake your crust. Now what that means is you
need to pre-bake it before you add in yourfilling and it just stops you getting a soggy
pastry bottom, and nobody wants a soggy bottom.So I have a square of parchment paper here,
and just push that into your pastry. So hereI have some lentils, now you can use chickpeas,
beans, whatever you have in your cupboardis totally grand. Now just pour this into
your pie filling, and what this is gonna dois it’s gonna weigh down the pastry as it
bakes so it will stop it again from risingup. Perfect. So now what we want to do is
just pop this into the fridge and chill itto stop the dough from shrinking as it bakes.
It just needs that little few more minutesto relax. What I like to do is actually pop
it into the freezer for like 10-15 minutesand then you're golden. So my pastry dough
was in the freezer for around 15 minutes,it’s lovely and chilled and ready to be
baked off. So you want to blind bake yourcrust at 375ºF/190ºC for roughly around
15 minutes. Now you don't want to get it toobrown because it will be baked off again later.
So there you go, just a few minutes, our pastryis lightly browned, now very carefully remove
the lentils, remembering that they're hot.Now save those for the next time, put them
in a jar, write beans for blind baking andthen you always have them and you can use
them over and over again. So come here tome, I want to show you what you're looking
for. You see the center of the base? It islightly cooked, it’s not colored, this is
what we want. Perfect. Now this is where themagic happens. I have my filling here ready
to go, I'm gonna pour that in, as you cansee it’s a lot of filling, that’s the
way I like it. Make sure you get all yourbacony cheesy bits in there. Okay, lovely,
we’re almost there, now our quiche is readyto be baked off. So now we’re gonna bake
our quiche off at a slightly lower temperatureoven, 325ºF/160ºC, for roughly 40 minutes.
You want a slight jiggle in the middle. Remember,it is custard. So my timer just went off and
my quiche is ready to come out of the oven.So check this bad boy out. As you can see
it’s lightly browned on top, it doesn'tneed that much color, eggs actually cook really
quickly, and once you take this out of theoven they will continue to cook, so if there's
a slight jiggle, that is totally fine. Rightnow I am just gonna set this over to the side,
let it cool down completely, and then we’regonna cut a nice big slice. So my quiche has
set a little bit, it’s cooled down, nowI'm gonna cut myself a nice big slice. There
you go, you see all that lovely filling andthe savory custard there in the middle. Also
a nice thick layer of pastry. That is thekind of quiche that I like. I mean seriously.
So when I went to school, and did home economics,this is one of the first things you learned
how to make. And it’s such a classic dish,I mean pastry, and then this lovely savory
custard in the middle, with bacon and cheese.It doesn't get much better than this. So if
you make it, rate it on my website, I'd loveto know what you think. I hope you enjoyed
this episode, and I’ll see you back herereally soon for more Bigger Bolder Baking.
My Quiche Lorraine Recipe is rich & cheesy with the flakiest crust—it’s an essential for brunch! Get the WRITTEN RECIPE: http://bit.ly/GemsQuicheLorraine SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers NOTE: If you don’t eat eggs, I even have an egg-free substitute for you with the written recipe: http://bit.ly/GemsQuicheLorraine RELATED VIDEOS & RECIPES * 3-Ingredient Flatbread: http://bit.ly/3IngredientFlatbread * Toaster Oven Breakfast Tart: http://bit.ly/BreakfastTart * Savory Pop Tarts: http://bit.ly/GemmasPizzaPlaylist Hi Bold Bakers! My Quiche Lorraine Recipe starts with a buttery, homemade, and savory pie crust and is filled to the brim with crispy bacon and nutty gruyere cheese. This quiche makes a show-stopping crunch, and though usually served with fruit and coffee, it can just as easily be paired with a salad and enjoyed for dinner -- and if you check out the written recipe, you’ll find a way to make it without eggs, too! So let's get baking! ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: http://bit.ly/BBBFacebook * Instagram: https://instagram.com/gemma_stafford/ * Pinterest: https://www.pinterest.com/gemstafford/ * Twitter: https://twitter.com/gemstaff16 GET THE WRITTEN RECIPE (includes instructions and measurements): http://bit.ly/GemsQuicheLorraine #Quiche #Brunch #Gemma Stafford #Bigger Bolder Baking