The classic Alsatian dish, Quiche Lorraine, provides a warm, comforting slice of pleasure that brings joy and peace to your palate. The classic is always best. An infinitely flexible recipe, this original version engenders ‘les plaisirs de Lorraine‘ in every bite.
Quiche Lorraine

Quiche Lorraine
Recipe type: Main Course
Cuisine: French
Serves: 12 to 16 slices
  • 3 Cups flour
  • 1 dash salt
  • 1/2 Cup cold unsalted butter; cut small pieces
  • 3/4 Cup shortening
  • 3/4 pound assorted mushrooms; chopped, see * Note
  • 2 Tablespoons butter
  • 1 teaspoon chopped shallots
  • 8 eggs
  • 1 teaspoon salt
  • 2 Tablespoons sour cream
  • 2 1/2 Cups half-and-half
  • 1 dash nutmeg; (optional)
  • 3/4 pound Swiss or Gruyere cheese; thinly sliced or grated
  1. * Note: In place of the mushrooms, you can use 3/4 pound thinly sliced Canadian bacon or salt pork, cooked without added fat, until crisp.
  2. To make the Crust: Heat the oven to 350 degrees. Lightly butter 2 (9-inch) pie pans. Blend the flour and salt in a food processor. Add the butter and shortening, and pulse until the mixture looks like meal. Slowly add just enough cold water for the dough to come together. Turn the dough out onto a work surface and shape it into a ball. Cut it in half and wrap each half in plastic. Refrigerate the dough for 1 hour.
  3. Roll the dough outward from the center to 1/8-inch thickness. Place the dough in the pie pans, flute the edges and prick the bottoms with a fork. Line the dough with foil, then place dry beans or pie weights on the dough so it does not shrink.
  4. Bake the crusts 20 minutes. Remove the beans, then bake the crusts until golden brown, another 5 minutes. Let them cool.
  5. To make the Filling: Heat the oven to 375 degrees. Cook the mushrooms in the butter over medium-high heat until they have released their moisture and are lightly browned, about 10 minutes. Add the shallots and cook them until they are softened and very fragrant, about 1 minute.
  6. Beat together the eggs and the salt. Add the sour cream and half-and-half. If you like nutmeg, add it to the batter. Beat until smooth.
  7. Layer the cheese in the bottom of the cooled pie shells, then layer the chopped mushroom mixture, then another layer of cheese. Add the egg mixture just to the top of the cheese. Do not overfill.
  8. Bake the quiches until the center is set and has puffed up a bit, and the quiches are lightly browned, 45 minutes. Cool before cutting.
This recipe yields 12 to 16 servings.

Each of 16 servings: 431 calories; 380 mg sodium; 209 mg cholesterol; 27 grams fat; 16 grams saturated fat; 29 grams carbohydrates; 18 grams protein; 1.19 grams fiber.

NOTES : Recipe from Josie Le Balch, chef at Josie Restaurant in Santa Monica and daughter of Gregoire Le Balch, a celebrated chef from Brittany

Serve warm.

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