A quiche is a savory custard baked in a prebaked tart shell. The most traditional quiche of all is a quiche Lorraine, made by pouring a custard mixture over pieces of bacon and sometimes cheese arranged in the tart shell. Because quiche is so versatile you can arrange almost anything you like in the shell before pouring over the custard mixture—the custard mixture stays the same. The quiche is then slowly baked until the custard sets. When making a quiche, or any tart filled with liquid, make sure that any holes or cracks in the tart shell have been sealed. For minor slits or cracks, you can brush them with a little beaten egg and bake for about 5 minutes to set the egg.
Basic Pie and Tart Dough
– 6 ounces bacon, preferably slab or thick-cut slices.
– 2 eggs.
– 1¼ cups milk.
– ¼ pound flavorful cheese such as Gruyère or Cheddar, finely shredded (about 1½ cups grated).
Step 1:Roll out the dough and use it to line a 10-inch tart pan with a removable bottom or a porcelain quiche dish. Prebake the tart shell and let cool completely.
Step 2:Preheat the oven to 300°F. If using slab bacon, cut it into ⅓-inch-thick slices. Cut the bacon slices crosswise into strips about ¼ inch wide (called lardons). In a skillet, cook the bacon strips over medium heat, stirring often, for about 6 minutes, or until they render fat and barely begin to brown. Using a slotted spoon, transfer the bacon strips to paper towels to drain.
Step 3:In a bowl, beat the eggs until blended, and then beat in the milk until well mixed. Grind in a little pepper.
Step 4:If the tart shell has a crack or a hole, seal it with egg wash and put it in the oven for 5 minutes. Sprinkle the bacon over the tart shell and then spread the cheese over the bacon. Carefully pour in the egg mixture, trying not to disturb the cheese and bacon.
Step 5:Put the quiche on a sheet pan—in case it leaks—and bake for about 40 minutes, or until set. Let cool on a rack.