Sharon BrownAs the sun shines and the air warms, gatherings are a perfect excuse to bring out the deliciousness of quiche Lorraine. This charming dish pairs beautifully with a range of sides.
Picture this: a crisp green salad with a light vinaigrette that cuts through the richness of the quiche. You might also consider roasted asparagus, which offers a satisfying crunch and hints of earthiness. Fresh fruit can work wonders, providing a sweet contrast. And for a savory twist, perhaps some herbed bread warmed in the oven?
Now that we’ve set the stage for a delightful meal, let’s dive into the heart of the matter.
Quiche Lorraine isn’t just any dish; it’s a classic that brings French culinary sophistication to your table without much fuss.
The Barefoot Contessa’s version makes this dish approachable for everyone. With a delicate pastry crust and a filling that oozes flavor, it’s easy to impress.
Whether you’re hosting a brunch or simply want a comforting dinner, it stands out every time. It takes a few simple ingredients to create something truly spectacular.
What is Barefoot Contessa Quiche Lorraine?
Barefoot Contessa’s Quiche Lorraine is a creamy, savory custard filled with cheese, bacon, and onions and nestled in a flaky pastry crust. The origin of this dish dates back to the Lorraine region in France, where locals first created a similar dish with cream and eggs.
Ina Garten, also known as the Barefoot Contessa, modernizes this classic while keeping its essence intact. You’ll taste the buttery crust and the depth of flavors in the filling that draws everyone back for seconds.
Why Does This Recipe Work?
This recipe works for many reasons. First, the combination of Gruyère cheese and bacon provides an irresistible savory profile.
The heavy cream gives it a creamy texture, enhancing the richness. Using fresh thyme and parsley not only adds flavor but elevates the dish’s overall freshness.
Lastly, the balance of egg and cream ensures that the filling is neither too firm nor too runny, making every slice manageable and delightful.
What You’ll Need to Make This Dish
To whip up Barefoot Contessa’s Quiche Lorraine, gather the following ingredients:
Pastry Crust:
- 1 cup all-purpose flour, plus extra for dusting
- Kosher salt, to taste
- 1 stick (8 tablespoons) cold unsalted butter, cubed
- 3 to 5 tablespoons ice-cold water
Filling:
- 1 tablespoon unsalted butter
- 1 small yellow onion, thinly sliced
- 4 ounces slab bacon, diced into ½-inch pieces
- Kosher salt and freshly cracked black pepper, to taste
- 2 teaspoons fresh thyme leaves
- ½ cup shredded Gruyère cheese (about 2 ounces)
- 1 cup rich heavy cream
- 2 large eggs
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
How to Make Barefoot Contessa Quiche Lorraine?
Let’s break down the steps that lead to making this exquisite dish. It’s simple yet rewarding, ensuring you don’t need to be a culinary wizard.
Step-by-Step Instructions
Step 1: Prepare the Pastry Crust
Begin by combining the flour and a pinch of kosher salt in a bowl. Add the cold butter, and using your hands or a pastry cutter, mix until it resembles coarse crumbs. Next, gradually add ice-cold water, mixing gently until the dough comes together. Form it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes. This step helps the butter solidify and produces a flaky crust.
Step 2: Preheat the Oven
While the dough chills, preheat your oven to 375°F (190°C). This ensures the crust bakes evenly and crisps up nicely.
Step 3: Cook the Bacon and Onions
In a skillet over medium heat, melt the tablespoon of butter. Add the diced bacon and cook until crispy. Remove bacon and drain on paper towels. In the same skillet, add the sliced onions and sauté until soft and slightly caramelized. Stir in the fresh thyme and season with salt and pepper.
Step 4: Roll Out the Dough
Once chilled, on a floured surface, roll out the pastry dough to fit your pie or tart pan. Drape the dough into the pan, pressing it gently into the corners. Leave a bit of overhang as it will shrink during baking.
Step 5: Assemble the Filling
In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, and freshly cracked black pepper. Add the cooked bacon, sautéed onions, and shredded Gruyère cheese, mixing gently.
Step 6: Pour and Bake
Carefully pour the filling mixture into the prepared crust. Bake for about 35-40 minutes or until the center is set, and the top is golden brown. It should puff slightly during baking—the hallmark of a properly cooked quiche.
Step 7: Let It Cool
Once you remove it from the oven, allow the quiche to cool for at least 15 minutes before slicing. This waiting period helps the custard firm up a bit more.
Tips for Perfect Quiche Lorraine
- Use a Cold Dough: Keeping the dough cold at all times ensures that it bakes to a perfect flakiness.
- Blind Bake the Crust: For extra crispiness, consider blind baking the crust before filling. Line it with parchment and add weights if available.
- Experiment with Fillings: Don’t shy away from using vegetables or different types of cheese. Spinach or mushrooms could be delicious additions.
- Fresh Herbs Matter: Always use fresh thyme and parsley instead of dried for the best flavor profile.
- Let It Rest: Allowing the quiche to come to room temperature enhances the flavor and texture when serving.
How to Store Leftovers?
To store any leftovers, allow the quiche to cool completely. Wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container. It can stay in the refrigerator for up to three days.
Reheating in the oven at 350°F (175°C) for about 15 minutes will help restore some of that fresh-baked taste.
Recommendations for Serving Barefoot Contessa Quiche Lorraine
- With a Green Salad: Serve alongside a simple salad dressed with lemon vinaigrette. The acidity balances the richness perfectly.
- As Part of a Brunch Spread: Present it with pastries, fresh fruit, and a variety of cheeses for an impressive brunch buffet.
- Garnished with Fresh Herbs: A sprinkle of chopped parsley can add a pop of color and freshness to the serving.
- With a Side of Roasted Vegetables: Lightly seasoned roasted vegetables can complement the creamy flavors of the quiche.
Alternatives for Ingredients
If you find yourself without certain ingredients, consider these substitutes:
- Pie Crust: You can use a store-bought frozen pie crust to save time.
- Gruyère Cheese: If Gruyère is unavailable, Emmental cheese or Swiss cheese can provide a similar flavor profile.
- Bacon: For a lighter version, swap with turkey bacon or use caramelized mushrooms for a vegetarian option.
- Heavy Cream: Instead of heavy cream, you might use half-and-half or a non-dairy substitute like coconut cream for a different spin.
Barefoot Contessa Quiche Lorraine Recipe
Equipment
- Oven
Ingredients
- 1 cup all-purpose flour plus extra for dusting
- Kosher salt to taste
- 1 stick 8 tablespoons cold unsalted butter, cubed
- 3 to 5 tablespoons ice-cold water
- 1 tablespoon unsalted butter
- 1 small yellow onion thinly sliced
- 4 ounces slab bacon diced into ½-inch pieces
- Kosher salt and freshly cracked black pepper to taste
- 2 teaspoons fresh thyme leaves
- ½ cup shredded Gruyère cheese about 2 ounces
- 1 cup rich heavy cream
- 2 large eggs
- ½ teaspoon Dijon mustard adds depth and a slight tang
- 1 tablespoon fresh parsley chopped (for a hint of freshness)
Instructions
- Begin by combining the flour and a pinch of kosher salt in a bowl. Add the cold butter, and using your hands or a pastry cutter, mix until it resembles coarse crumbs. Next, gradually add ice-cold water, mixing gently until the dough comes together. Form it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes. This step helps the butter solidify and produces a flaky crust.
- While the dough chills, preheat your oven to 375°F (190°C). This ensures the crust bakes evenly and crisps up nicely.
- In a skillet over medium heat, melt the tablespoon of butter. Add the diced bacon and cook until crispy. Remove bacon and drain on paper towels. In the same skillet, add the sliced onions and sauté until soft and slightly caramelized. Stir in the fresh thyme and season with salt and pepper.
- Once chilled, on a floured surface, roll out the pastry dough to fit your pie or tart pan. Drape the dough into the pan, pressing it gently into the corners. Leave a bit of overhang as it will shrink during baking.
- In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, and freshly cracked black pepper. Add the cooked bacon, sautéed onions, and shredded Gruyère cheese, mixing gently.
- Carefully pour the filling mixture into the prepared crust. Bake for about 35-40 minutes or until the center is set, and the top is golden brown. It should puff slightly during baking—the hallmark of a properly cooked quiche.
- Once you remove it from the oven, allow the quiche to cool for at least 15 minutes before slicing. This waiting period helps the custard firm up a bit more.
Notes
- Use a Cold Dough: Keeping the dough cold at all times ensures that it bakes to a perfect flakiness.
- Blind Bake the Crust: For extra crispiness, consider blind baking the crust before filling. Line it with parchment and add weights if available.
- Experiment with Fillings: Don’t shy away from using vegetables or different types of cheese. Spinach or mushrooms could be delicious additions.
- Fresh Herbs Matter: Always use fresh thyme and parsley instead of dried for the best flavor profile.
- Let It Rest: Allowing the quiche to come to room temperature enhances the flavor and texture when serving.
Nutrition
Frequently Asked Questions
Conclusion
The Barefoot Contessa Quiche Lorraine brings a touch of elegance to any meal. With its simple preparation and delightful flavors, it can be a staple recipe for brunches, lunches, or dinners. The combination of creamy custard, savory bacon, and delicate onions in a buttery crust is simply irresistible.
Embrace the opportunity to make this dish yours—experiment with fillings, play around with pairings, and enjoy the smiles around your table. Remember, good food brings people together, and there’s nothing quite like the joy a slice of quiche Lorraine can bring. Happy cooking!
