sweet lorraine

this is the quiche that a bunch of people on instagram went ape over. it’s pretty easy to see why, i mean, she is one lovely girl. in all honesty, lorraine was an excuse to use up a surplus of eggs. i’ve been getting my lovely eggs from an old friend from college who started a permaculture farm outside of portland. but after being out of town for a week (yes i carried a half dozen eggs on my flight) and having family in town, i had built up a bit of an eggy surplus.

i thought about making some glorious cake to use them up. but then i thought about this magical quiche that i’ve had a few times at a coffee & pastry shop nearby. and of course, after that i couldn’t stop thinking about making the perfect quiche! flaky pastry, creamy soft insides, essence of bacon, and more bacon…sigh…

so this is my lovely little lorraine. hot out of the oven she goes quite nicely with fresh lemony salad greens. or warmed up the next morning, eaten in your car with a plastic fork. or cold, standing in the kitchen while making a phone call to the cable company. she’s quite comforting, and might make you nicer to the poor chap on the phone who gets yelled at all day. it’s not his fault the corporation he works for is an evil…but i digress…

quiche lorraine {original recipe by melissa slate}

  • one recipe savory butter pie crust
  • nine eggs, one separated.
  • 1 1/2 c heavy cream
  • salt & pepper
  • 1/4 t freshly grated nutmeg
  • 8 oz bacon
  • one large yellow onion, diced
  • one 2″ sprig fresh rosemary, chopped finely
  • 3 oz baby spinach, washed & dried thoroughly
  • 1/4 c grated parmesan or asiago cheese

line the bottom of a 9″ springform cake pan with parchment paper. roll out the pie crust on a generously floured surface until it’s about 1/8″ thick. fold into quarters and gently lift into the cake pan. press the crust against the pan, being careful not to stretch the crust. make sure it’s happily snuggled against the pan, especially into the corners. i like to use a heavy, flat-bottomed measuring cup to gently press the crust up against the pan’s edges. trim any excess crust and fold over to make a rustic edge. part of this quiche’s charm is that straggly crust, so don’t be too type A about it!

gently pierce the bottom of the crust all over with a fork. then line the crust with parchment paper, and pop into the freezer for at least 30 min. or overnight. when ready to bake the crust, preheat your oven to 425 F. fill the parchment-lined crust with dried beans or pie weights — you will need a lot of them to fill this baby up! make sure your weights fill it at least 3/4 of the way to to top to reduce shrinkage! pop the crust into the oven for 15-25 minutes, until the edges are beginning to turn a light golden brown and the bottom of the crust no longer looks raw. if any bubbles have formed in the crust just pierce them with the tip of a knife to deflate and don’t stress about it! remove the parchment and weights and let the crust cool on a wire rack. after about 10 minutes, brush the crust with the egg white — this helps keep the crust from getting soggy later!

reduce the oven temperature to 350 F.

set out the eggs so they can come to room temperature while you cook the bacon, onions, and spinach. cut the bacon into small pieces, i like to use kitchen shears, but a knife works too. cook over med-low heat until it’s nice and crispy, but not overdone. remove and set on a paper towel-lined plate to cool. remove all but 2 T of grease and cook the diced onion in the fat over med-low heat. once the onion is clear and beginning to take on some color, add the rosemary and the spinach. when the spinach is wilted and all the moisture has evaporated from the pan, remove from heat and let cool.

in a large bowl, whisk eight whole eggs + one yolk, cream, a generous pinch of salt & pepper, and nutmeg, just so they’re combined — don’t go crazy stirring.

sprinkle the cheese on the bottom of the crust, then layer the spinach-onion mixture with the bacon, making sure they are evenly dispersed. pour the egg mixture over the filling ingredients, gently tapping the pan on the counter to remove any pockets of air. place the pan on a rimmed baking sheet and pop it into the oven immediately!

bake for 45 minutes. you’re looking for the edges to be set but the center to be jiggly. if the center is still liquid after 45 minutes, check every 5-10 minutes or so, up to one hour or even longer, depending on your oven, the pre-baking egg temp, etc. do not let the center become completely firm! you’re looking for a half-dollar-sized portion at the center to be a jello-like consistency. trust me!

once you’re sure it’s set on the edges and the top looks all toasty and you’ve got that sexy jiggle in the middle, pull your sweet lorraine out of the oven and cool on a wire rack until you can handle the pan without a hot pad. then carefully unlatch the springform sides and gently lift the sides off. the quiche should come off the bottom easily due to the parchment lining, but a metal, offset spatula might help here.

serve warm or room temperature, and repeat often.


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