Quiche Lorraine with Green Salad

Servings: 4 · Prep: 30 min · Cook: 75 min · Total: 170 min

Ingredients

• 1 1/4 cups All-purpose flour
• 1/2 cup Unsalted butter
• 1/4 cup water
• 3/4 teaspoon Fine salt
• 6 ounces Bacon
• 1/2 cup Shallots
• 3 each Eggs
• 1 1/4 cups Heavy cream
• 4 ounces Gruyère cheese
• 1/2 teaspoon Ground black pepper
• 6 cups Green-leaf lettuce
• 2 teaspoons Dijon mustard
• 1 tablespoon White wine vinegar
• 3 tablespoons Olive oil

Equipment

Whisk; Spatula; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Large skillet; Parchment paper; Instant-read thermometer; Paper towels; Aluminum foil; Slotted spoon; Rimmed baking sheet; Mixing bowls; Rolling pin; Wire cooling rack; salad spinner; pie weights; salad bowl; 9-inch metal pie pan, 1 1/2 inches deep; whisk; spatula; measuring cups; measuring spoons; knife; cutting board; large skillet; parchment paper; instant-read thermometer; paper towels; aluminum foil; slotted spoon; rimmed baking sheet; mixing bowls; rolling pin; wire cooling rack

Steps

1. Prepare the vegetables safely. Wash your hands with soap and water for at least 20 seconds. Rinse the shallots before peeling and chopping them. Remove damaged lettuce leaves, rinse the remaining leaves under running water and spin thoroughly dry. Tear and measure the lettuce, then refrigerate it in a clean bowl until serving. Keep the salad ingredients separate from raw bacon, eggs and flour.
   • 1/2 cup shallot — finely chopped
   • 6 cups green-leaf lettuce — torn into bite-size pieces

   Keep lettuce and clean salad equipment separate from raw bacon, eggs, and flour.

2. Make the butter pastry. Make the pastry. Combine the flour and 1/4 teaspoon salt in a mixing bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs with some pea-size butter pieces remaining. Sprinkle the cold water evenly over the mixture and gently toss and press until the dough holds together. Do not knead.
   • 1 1/4 cups all-purpose flour
   • 1/4 teaspoon salt
   • 1/2 cup butter — cut into small cubes
   • 1/4 cup Water

   Do not taste raw pastry dough; wash hands and surfaces after handling flour.

3. Chill and roll the dough. Shape the dough into a flat disk, wrap it in parchment paper and refrigerate for 30 minutes. Roll it between two sheets of parchment into a circle approximately 12 inches across. If it cracks when rolled, let it soften at room temperature for 5 minutes before continuing.
4. Line the pan and preheat the oven. Peel away the parchment and ease the dough into the pie pan without stretching it. Fold the overhanging dough underneath itself and crimp the edge. Refrigerate the lined pan for 20 minutes. Meanwhile, position an oven rack in the lower third of the oven, place the baking sheet on it and heat the oven to 375°F.
5. Blind-bake the crust. Line the chilled pastry with parchment and fill with pie weights, distributing them against the sides as well as across the base. Set the pan on the hot baking sheet and bake for 20 minutes. Carefully lift out the parchment and weights, then bake for another 10–15 minutes, until the base looks dry and lightly golden. Transfer the pie pan to the cooling rack and reduce the oven temperature to 350°F.

   Use oven mitts when handling the hot pie pan, baking sheet, and pie weights.

6. Cook the bacon and shallots. While the pastry bakes, place the bacon in the skillet and cook over medium heat for 8–12 minutes, stirring occasionally, until browned and lightly crisp. Transfer it with a slotted spoon to paper towels to drain. Spoon off the rendered fat, leaving just 1 teaspoon in the skillet. Add the shallots and cook over medium-low heat for 3–5 minutes, stirring, until softened and lightly golden. Remove from the heat and let the bacon and shallots cool for about 5 minutes.
   • 6 ounces bacon — cut crosswise into 1/2-inch pieces
   • 1/2 cup shallot — finely chopped

   Wash hands and clean surfaces after handling raw bacon.

7. Assemble the filling. Whisk the eggs, heavy cream, 1/4 teaspoon salt and 1/4 teaspoon pepper together until evenly combined without making the mixture foamy. Distribute the bacon, shallots and Gruyère evenly across the blind-baked crust. Slowly pour in the custard.
   • 3 Each egg
   • 1 1/4 cups cream
   • 1/4 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper
   • 4 ounces gruyère cheese — grated

   Do not taste uncooked custard; clean hands and utensils after handling raw eggs.

8. Bake until just set. Return the quiche to the baking sheet and bake at 350°F for 35–45 minutes. Begin checking after 30 minutes. The edges should be set, while the center should retain a slight, unified wobble rather than a liquid ripple. Use these visual cues as supplementary guidance: check that the center of the filling reaches 165°F (74°C) with an instant-read thermometer, keeping the probe out of the crust. Remove the quiche promptly once the required temperature is reached; do not wait for the center to become rigid. If the pastry edge darkens too quickly, loosely shield it with foil.

   Clean the thermometer probe before and after use, and keep it clear of the crust.

   Use oven mitts when handling the hot quiche and baking sheet.

9. Rest the quiche. Place the quiche on the cooling rack and rest for 15 minutes before slicing. This allows the custard to settle while remaining tender.
10. Whisk the Dijon vinaigrette. During the resting time, whisk the Dijon mustard, white wine vinegar, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in the salad bowl. Slowly whisk in the olive oil until the vinaigrette is blended.
    • 2 teaspoons dijon mustard
    • 1 tablespoon white wine vinegar
    • 1/4 teaspoon salt
    • 1/4 teaspoon Ground Black Pepper
    • 3 tablespoons olive oil
11. Dress the salad and serve. Just before serving, add the dry lettuce to the vinaigrette and toss gently until evenly coated. Cut the quiche into four wedges and serve each wedge with one-quarter of the dressed salad.
    • 6 cups green-leaf lettuce — torn into bite-size pieces

https://plumtally.com/recipes/quiche-lorraine-with-green-salad-r6fstgeedmil