Ingredients
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Pâte Brisée Pie Crust
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100g (firm, not room temperature) Unsalted Butter
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3/4 cup Cold Water
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a pinch Salt
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(30g only for sweet tarts) Sugar
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Quiche Lorraine Filling
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150g (or thick bacon) Lardons
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2 cups Heavy Cream
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4 eggs
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Salt
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Black Pepper
Directions
Steps
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1
Done
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Suggested Special EquipmentKitchen scale, food processor, pie weights, rolling pin, and parchment paper |
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2
Done
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Make the Pâte Brisée Pie CrustEither using your hands or a food processor, add the salt to the flour. Cut the butter into scubes and either pulse the food processor or use your fingers to work in the butter, 1/2 at a time. Add the cold water a little at a time and continue needing the dough until a soft ball forms. Flour your hands and make a flat disc out of the pie dough. Cover with a bread towel or in plastic wrap and let rest for 30 minutes. Preheat the oven to 400°F / 205°C. Coat a 9" pie pan with a thin layer of butter. Roll out the pie dough (obviously using a bit more flour). Place the pie dough in the pie pan. Pinch the edges with your fingers. Place a piece of parchment paper on top. Fill with pie weights and bake for 10 minutes. Remove from oven. Remove the pie weights and parchment paper. |
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3
Done
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Make the Quiche Lorraine Egg and Cream FillingTurn the oven down to 375°F / 190°C. Dice the lardons or bacon (tip: Do not cook in advance because they should not be crispy and hard for a quiche). Beat the eggs and cream. Season with salt and pepper. Add the diced lardons. Pour into the pie pan on top of the prepared crust. Bake for 45-55 minutes. |
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4
Done
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