Wednesday, May 9, 2012

A Quiche for Mom

There are so many food-related ways to show mom love this Mother’s Day weekend, but none will be more delicious than this creamy quiche Lorraine! What are your plans? 

Breakfast in bed? Great idea, until you consider the crumbs and numb legs. Maybe brunch out? Sure, less clean up, but a mediocre meal at the local casual dining complex says, “we like you, mom,” more than it says, “we love you.”

That brings us to the best option; cooking brunch for mom at home. Of course you’ll need something that’s very easy to make, even ahead of time if need be, as well as supremely special and memorable. This cheesy, bacon and onion pie is all that, and more!

In this chef’s opinion, a proper quiche should be rich, custardy, and luxurious – not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.

I know many will ask, so I’ll cover it now… yes, of course you can just use milk instead of cream, and more whites instead of yolks to cut down on the calories, BUT you will not get the same amazing results, and since this is such a special occasion, you should give any substitutions careful consideration.

As you’ll see, this is very simple, so the challenge isn’t construction (by the way, the layering procedure wasn’t a joke…do it), the real trick it to not overcook the custard. I show you what it should look like, but in case you aren’t great at reading jiggles, use a thermometer, and pull at between 160-165 degrees F. internal temp.

Anyway, I’d like to wish my mother, and first culinary instructor, Pauline, a very happy Mother’s Day. Unfortunately we can’t be together Sunday, but I promise I’ll make quiche for her the next time I see her. I’d also like to wish my mother-in-law, Peggy, a happy Mother’s Day. She was the original Food Wishes fan (even before it was called “Food Wishes”), and was integral to the blog’s growth and success! Thanks, moms! Enjoy!


Ingredients:
Pie dough for a large, single-crust, deep dish pie dish or pan (click here for recipe!)
8 slices bacon, cut into 1-inch pieces
1 cup (I used a little more) diced leeks (just white/light parts) and/or onions, washed extremely well!
big pinch of salt
cayenne and freshly ground black pepper to taste
6 ounces shredded Gruyere cheese, divided (or other Swiss cheese)
For the custard:
3 large eggs, plus 2 additional egg yolks
1 cup cream
3/4 cup milk
1 tsp chopped fresh thyme leaves

Steps:
- Line inside crust with foil, fill halfway up with dried beans, rice, or baking weights
- ”Blind bake” the crust for 5 minutes at 425 degrees F.
- Remove foil/weights and bake another 5 minutes
- Reduce oven to 325 degrees F.
- Bake filled quiche for 40-45 minutes, or until set

View the complete recipe

46 comments:

Jamie said...

I love Quiche Lorraine and follow my brother's very rich, decadent and custardy recipe, much like yours. But I so love the addition of chopped sautéed leek and cayenne. Love it and will add it next time. Fabulous! Happy Mother's Day to all!

Anonymous said...

Quiche Lorraine is named after the Lorraine region in France. Here are other recipes from the Lorraine region: http://fr.wikipedia.org/wiki/Cuisine_lorraine

Love the blog

Livia said...

Looks delicious!

Jim said...

Chef John,
If you hold down the 'alt' key on your keyboard & enter 248 on the Num Keys, you'll get the ° symbol for degrees.
(I use that alot when taking notes from your videos)...just thought I'd share.

Anonymous said...

Would it be possible to use something like super glue in place of milk? I'll be making this for my mother-in-law. Thanks!

Joe said...

Hi Chef John,
Is it possible to prepare this the night before and then bake it in the morning or would this affect the quality of the quiche? Thank you for the recipe!

Chris L. said...

Hi Chef John. I'm looking to commission a series of short cooking videos for a business. I love the style and humor in your videos. Is this something you do?
Thanks,
Chris

Chef John said...

Thanks, but I have an exclusive partnership with Allrecipes.

Chef John said...

Joe, you can't make ahead, but you can bake ahead.

Anonymous said...

What about the ham/bacon substitution? If it helps, I save bacon fat instead of blotting it out (great for artichoke dip instead of butter) and can fry the ham in bacon fat.

Jerome said...

The original recipe of Quiche Lorraine does not include leeks and onions... but I love when it is prepared with leeks (my fav) or other vegetables anyway :) !

Another good recipe for a Quiche is to cook some onions with bacon and mustard in some olive oil, then make the quiche with the eggs, cream and cheese etc... delicious also :)

Cheers :) !!!

Chris L. said...

Thanks for responding Chef John. Perhaps some sort of sponsorship is possible? We are well-known wholesale meat purveyors expanding our online retail business.

phong hong said...

YUMMM!!!!! I wish I could reach into the video and grab the quiche. Must make this!

Jamaal said...

Any recommendations on what type of pan to use (brand/dimensions)? NPR had a piece recently where a food purist author dude said it was blasphemy to make quiche in anything less than 2" in depth. And he said just using a ring mold is best. Thoughts? Yours looks fantastic!

Jamaal said...

Is there any type of pan you'd recommend using (brand/dimensions)? NPR had a piece recently on a food purist author dude who said that it was blasphemy to use anything less than 2" in depth. And he advised just using a ring mold instead of a pan. Thoughts? Yours looks fantastic!

Sara T said...

I seem to be the only one who can't get your little video to work.

Chef John said...

What's not working? DO you see the player? Maybe try another browser, or just watch on YouTube.

Chef John said...

J,



Sorry,no thoughts, I like the pie dish I used. btw, never believe anything you hear about cooking on NPR! ;)

Yes, originally this is more like a tart...it also didn't have bacon...but who cares?

Sara T said...

Yep, can see the player and when click play it's gone...so, clicked on the title in the video box and it opened in a new window...all is good! Oh yes, and I love quiche Lorraine...wish someone would make it for me :)

Connie T. said...

This looks so good. I love quiche. I am going to make this. Thanks Chef John...and good luck on the kitchen remodel.

Unknown said...

Thank you so much for teaching us how to make this and the confidence to make substitutions... Used mushroom, spinach and leeks...yummy!!!

Anonymous said...

Thanks Chef John for hosting one of the best sites on the net. I made this with a premade sweetcrust pastry (by mistake) but it was still very tasty. Incidentally true Quiche Lorraine contains only cheese, egg and milk/cream. When you add leek or onion it becomes Quiche Alcassienne. My partner Lorraine lovesd it as much as I did...

Daisy said...

Hi Chef John,

I just found your site from All Recipes. I recently had to go gluten free and was wondering if you know/think this work without the pie crust and what, if any adjustments would have to be made. Thanks!

Holly Z. said...

Hi there Chef John,

My mom was practically begging for a spinach variation from even my first attempt at your recipe!

Any helpful tips on this? Any other types of cheese that would work well in a spinach variation?

Thanks in advance :)

Anonymous said...

After it' been cold, do I heat it in the microwave or oven before I eat it?

Anonymous said...

I was wander where do I put in the oven the middle stage or lower third of the oven to bake these?

Anonymous said...

I just made these Im having some problems the bottom crust doesnt seem to be fully cooked? The custard is set, the side crust is lightly brown, and crisp but the bottom crust looks like uncooked dough? I baked these in the middle stage for 45minutes at 325F

helio said...

Can i also use a handmixer if i dont have a food processor ?

I want to do that for mom and grandma on saturday :)

helio said...

i Want to make this on saturday for my mum and grandma.

I dont have a food processor, can i also use a handmixer ?

Anonymous said...

i Want to make this on saturday for my mum and grandma.

I dont have a food processor, can i also use a handmixer ?

Chef John said...

Where did u see me use a food processor here? Are you drinking?

Anonymous said...

This Dish is actually called after the lorraine region of France as it is a dish originating from that region.

happy_jim said...

I made this last night... Magnifique!

And, as always, I did enjoy... Thanks to you

Jim

Kevin McHugh said...

Can you still use the beans (or rice, as is sometimes used) after you cook them as pie weights? Seems a shame to throw them out.

TentativelyTypingRandomThoughts said...

Can this be frozen?

Birder said...

Hi Chef John,

Any plans on doing another quiche recipe, more specifically, a crustless version? Or can this one be made sans crust?

Chef John said...

Sure, you can make without the crust!

Birder said...

Excellent. I'm a year late, but I think I'll try making this for my mom this May. Thank you!

Jessica Suarez said...

Chef John, how would I substitute the bacon, onions & leeks for a 3 cheese quiche instead ? Would love to hear back! Thanks!!

Roland M said...

Could I get a european friendly version? I really don't know how much a cup of something is or a tablespoon.

Meg Parker said...

I am so happy that you have this recipe on here. My husband and I were talking about Quiches this morning and he said that if you had a video I could learn from then I can make one. Thank you!

lovetropics said...

Hi Chef John-
I want to thank you so much for this awesome recipe. I have always loved quiche and wanted a great recipe to try to make one for the first time. I followed it to the "T" and I must say it came out beautiful and perfect! My husband absolutely loved it and said he could eat it everyday! I have been exploring your website and I have tried a few of your recipes and they have all been fantastic. My husband is a bread lover so I was excited to see that you had some bread recipes. I will definitely give them a try! Thank you so much for such awesome recipe videos - so easy to follow!

Tale Surovi said...

7 + 5 minutes blind baking time was WAY too short for me. The crust ended up soggy and raw and pretty much ruined the deal.

I recommend at lest 10+10 minutes blind baking and you should prick the crust plenty with a fork before you put the foil.

Greg said...

Hey Chef John.

Like you've encouraged, I modified this recipe to my tastes...using much less cheese, whole eggs...still, the end result was beautiful, light, and oh so tasty.

The family loved it.

I've used many of your recipes and they inspire many ideas. Thanks.

sfballach said...

Thanks chef John: You are a valuable asset for husbands charged with doing the cooking for the family. You present great recipes in a fun. clear and entertaining way. And you voice is yours alone. It makes the end seem like your smiling. Close like that and peop[le will clove you for it. I know I do. Best cook on the net for my vote.

Antoaneta said...

My first comment in a food (or any kind of) forum ever!

Great recipe! I usually prepare the original but recently started adding baked peeled peppers - and bring it to parties. It finishes within minutes! Thanks for the recipe!!

A.