Royalty among egg dishes, the elegant quiche Lorraine lends itself to myriad variations, but it always showcases a simple silky custard laced with salty pork. Baked in a springform pan, this version boasts maximum eggy excellence. Use your favorite pie dough or, to make even easier, opt for store-bought pie dough.
- 1 recipe pie dough, mixed and chilled
- 6 ounces thick-cut bacon, diced
- 1 small white onion, minced
- 4 ounces Gruyère cheese, grated
- 2¼ cups half-and-half
- 4 large eggs
- ½ teaspoon salt
Heat oven to 400 ̊F. Place 8-inch springform pan on baking sheet lined with parchment paper.
On lightly floured surface, roll dough into circle about 1/3-inch thick. With rolling pin, carefully transfer dough to springform, then use fingers to press evenly into bottom and about 2 inches up sides of pan. Chill for at least 15 minutes, then prick base and sides with fork.
Line dough with foil or parchment paper, and fill with dry beans or pie weights. Bake until crust begins to brown at edges, about 15 minutes. Remove lining and weights, and bake 3–5 minutes, until light golden. Cool to room temperature, and reduce oven to 325 ̊F.
Meanwhile, fry bacon over medium heat until it starts to crisp. Transfer to plate lined with paper towels. Add onion to pan, and cook until translucent, about 2 minutes. Remove from heat. Add bacon to prepared crust, then layer in onion and cheese.
In medium bowl, whisk half-and-half, eggs and salt until well combined. Pour into crust. Bake for 40–50 minutes, until filling is set, but still soft and jiggly in center. Cool at least 20 minutes, remove from pan, and slice. Serves 6–8.
Kuentz-Bas 2018 Tradition Riesling (Alsace)
Quiche Lorraine hails from the Lorraine region of northeast France, which borders Alsace. Appropriately, dry Alsace Riesling makes a supreme pairing. While usually very dry, these wines remain ripe and full-bodied. This selection’s acidity offers contrast to the rich dish, but also shares the quiche’s opulent texture.