June 15, 2011

Quiche Loraraine


This recipe is adapted from several cookbooks one of which is  Modern French culinary art by Henri Paul Pellaprat 


  • 1 sheet puff pastry
  • 6 ounces thick cut bacon, cut into narrow strips
  • 1 cup sliced onion
  • 4 large eggs
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cayenne pepper
  • Touch of freshly grated nutmeg 
  • 1 cup grated Havarti Cheese


On a lightly floured surface, roll out the puff pastry to an 11-inch circle. Fit into 9-inch pie pan.
Preheat the oven to 375 degrees F.
Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.
Placed sliced onions in skillet saute until clarified. Add water 1 teaspoon at a time to keep from burning.
Arrange the bacon, cheese and onions evenly over the bottom of the baked pastry.
In a large bowl, beat the eggs. Add the remaining ingredients and to combine. Pour into the prepared crust and bake until the is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
Remove from the oven and let cool on a wire rack for 15 minutes before serving.

Alternately place unbaked pastry on top bake until puffed!