Thursday, January 27, 2011

Quiche Lorraine

Sunday was apparently deemed "breakfast day" last weekend. Not only did we bust out some scones for breakfast brunch, but we continued with the breakfast theme into dinner with Quiche Lorraine. I had seen recipes for it here and there, but really, what was so special about this particular quiche?

I bookmarked this recipe over a year ago -- yes, it really took me that long to work up the gumption to make it. But it involves caramelizing the leeks! But it involves making my own crust! But, but, but. I finally quit making excuses and picked a day with plenty of time to spend in the kitchen. (Yes, that's what happens when we don't have things going on over the weekend -- I go into the kitchen and cook.)

Quiche Lorraine
Adapted from: Smitten Kitchen

1 3/4 cups leeks, diced, white and light green parts only
3/4 cup onion, diced
3 teaspoons olive oil
1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
1/2 teaspoon salt
6 tablespoons butter, diced
4 eggs, divided
Water (optional)
1/2 cup plus 1 tablespoon heavy cream
1 cup plus 2 tablespoons sour cream
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1 1/2 cups diced ham
3/4 cup grated Swiss cheese

In a large sauté pan over low heat, sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, stirring occasionally. Remove from heat and set aside.

Meanwhile, combine the flour, cornstarch and one-fourth teaspoon salt in a mixing bowl. Cut the butter in with a pastry blender until the mixture has a crumb-like texture. Add one egg and mix it until a dough forms. If dough is too dry to fully incorporate all the ingredients, add water, 1 tablespoon at a time just until all the ingredients are wet.

Roll out the dough into a 12-inch disk on a lightly floured surface. Transfer the dough to a 9-inch pie plate, and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.

While the quiche shell chills, in a medium bowl, mix together the heavy cream and sour cream. Whisk in the remaining three eggs, nutmeg, remaining salt, and pepper to form a batter.

Preheat the oven to 350 degrees.

Remove the shell from the refrigerator and spread the leek and onion mixture evenly over the bottom. Sprinkle the ham, followed by the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven. Bake until puffed and golden, about 25 to 30 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.

Serves: 8

Looking back, I wish I hadn't waited so long to make this. Adam quickly took down 3 slices, and was eye-balling a fourth until he realized there just simply wasn't any more room. I was just fine with my one slice. I bet you can guess who won the leftover fight the next day (definitely wasn't me). This quiche has almost a custard-y quality to it, with the heavy cream and sour cream forming an almost silky-smooth texture.

One note: I ended up having to cook my quiche for almost and hour to get it golden brown and puffed (and it was in no way overdone). The edges definitely browned up much faster than the middle, so I simply covered the outside edges with foil and kept baking until I got the color I was going for in the middle.

Nutrition Facts
Amount per serving
Calories 397Calories from fat 252
% Daily Value
Total Fat 27.9g43%
Saturated Fat 15.3g76%
Cholesterol 167mg56%
Sodium 614mg26%
Total Carbs 23.6g8%
Dietary Fiber 1.4g6%
Sugars 1.7g
Protein 13.4g
Vitamin A 23%Vitamin C 8%
Calcium 16%Iron 12%


  1. One of my all time favorite quiches! When I was in college I would order one nearly every day thinking I was having a "good, healthy breakfast" along with my banana nut muffin. Ugh! Luckily I had good metabolism then!
    I haven't made one of these in such a long time, but it looks so good. I'll have to make one!

  2. We do lots of quiche for dinner at our house. All kinds of things get baked into quiche - leftover sausage, spinach & other veggies, or just cheese. I just noticed your "would make it again" grade. What a clever idea!

  3. Oh that last photo looks so yummy. I want to dive right in for the next slice. Thanks for the cooking note. Best to know what bits to cover. Wonder if bacon would work? Hmm.

  4. Just found your blog .... and this quiche looks phenomenal! Excellent photos!

  5. My mama loves quiche and she would just adore this. Your photos are just stunning and the quiche looks incredible. :)

  6. I made a quiche lorraine for the first time the day after Christmas for a get together for the ladies in my family. It was a huge hit and was quickly eaten. Your pictures are great!

  7. Totally my kind of meal. Even for dinner:) Happy 3rd BTW.

  8. Your quiche looks so good. The color is amazing and the texture seems to be perfect. I love quiche and I make it probably once to two times a month. Just as you though, I've never been able to cook it under an hour ... I see recipes that state 40 minutes, but that doesn't work...maybe my oven just sucks. :)

  9. This sounds fabulous! I haven't made a quiche in so long, but this definitely inspires me to do so!



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