Description
This Lorraine quiche with homemade flakey crust is filled with bacon, aged cheddar, and a light cottage cheese custard for a soft, fluffy texture. A classic brunch and holiday breakfast recipe that’s easy, elegant, and full of flavor.
Ingredients
Units
Scale
Flakey Butter Crust
- 1 1/4 cup flour
- 1/2 tsp salt
- 8 tbsp butter, cold
- 1/4 cup ice water
Quiche Custard Filling
- 6 eggs
- 4 slices bacon, chopped
- 1/2 cup milk
- 2 shallots chopped
- 2/3 cup sharp cheddar cheese
- 1/2 cup full-fat cottage cheese
- Salt and pepper to season
Instructions
- Prep pie dough 2 hours ahead of time or the night before. In a medium bowl, whisk together flour and salt. Cut cold butter into cubes. Using a pastry cutter or knife, cut the butter into the flour mixture until a pebble-like texture forms. Add in ice-cold water 1 tbsp at a time until a soft dough forms. If your dough looks a little dry, add water 1 tsp at a time until it comes together. You want to avoid a sticky dough, but also don’t want there to be excess flakey flour pieces.
- Form dough into a disk and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
- Roll into a 10-12 inch circle. Gently place the dough sheet into the pie pan, pressing to form it into the edges of the pan.
- Trim the edges with scissors or knife, leaving about 1-inch overhang. Fold in the remaining crust under the side of the pan and pinch edges to make a thick rim. Using a fork, poke the bottom of the crust a fork
- Place parchment paper in on top of the pie crust and pour a single layer of pie weights (or dried beans) to fill the bottom of the. As the pie crust bakes, the pie weights will help to hold the shape of the crust.
- Preheat oven to 375ºF. Bake crust for 45-55 minutes until golden brown.
- Reduce heat to 350ºF while you make the custard filling. Cook bacon in a skillet or in the oven (see directions in notes).
- In a large bowl, whisk together eggs, milk, and cottage cheese until blended. Mix in chopped shallots, cheddar cheese, and bacon pieces. Pour filling into the pan and bake for an additional 45-55 minutes until the inside is set and the top is golden brown.
- Let the quiche set for 10-15 minutes before slicing and serving.
- Prep Time: 3 hours
- Cook Time: 50 minutes