Quiche Lorraine with Galilee Royal Osetra Caviar
Time: 3 hours
We love this Quiche Lorraine recipe for Easter and Mother’s Day brunch or whenever you’re craving salty eggs.
INGREDIENTS
Yield: 8 servings
- Dough Ingredients:
- 1 ¼ C AP flour
- ½ tsp salt
- 3 tsp milk
- 4 oz unsalted butter
- Quiche Ingredients:
- 6 ea whole large eggs
- 1 ½ C cream
- 8 ea thick sliced bacon
- 3 ea shallots
- ½ tsp salt
- ¼ tsp nutmeg
- Freshly ground black pepper
- 1 C shredded gruyere cheese
- 8 oz crème fraiche
- 1 bundle chives
- 250g Galilee Osetra Caviar or your favorite caviar
PREPARATION
Step 1
Prepare Dough
Step 2
Dice butter into small pieces and freeze for 10 minutes. In a mixing bowl, combine flour and salt. Add diced butter. Using your hands, crumble the butter into the flour until it has become pea-sized.
Step 3
Add milk to the dough and knead until a ball is formed. Wrap in plastic and refrigerate for 30 minutes. You could use a store-bought pie crust if desired. However, they usually contain sugar.
Step 4
Prepare Quiche Lorraine
Step 5
Slice bacon and render in a pan on medium heat. Thinly slice shallots. Once the bacon is crispy, discard all but 2 tbsp. of rendered bacon fat.
Step 6
Add the shallots and sweat for 5 minutes. Add heavy cream, salt, pepper, and nutmeg. Remove from the heat and add 1 cup of gruyere cheese.
Step 7
Crack eggs into a large mixing bowl. Whisk to homogenize. Using a ladle, slowly add the warm cream mixture to the eggs until all the cream is added.
Step 8
Preheat an oven to 375 F degrees. Roll out refrigerated dough to ¼” thick or to fit a 9-inch Pie Pan. Crimp the edges at the top and place the pie pan on a baking sheet for ease moving in and out of the oven.
Step 9
Add the quiche base on top of the dough. Top with the remaining half of the gruyere cheese. Bake for 35-40 minutes until the crust is golden and the eggs are cooked through.
Step 10
Rest for 30 minutes before slicing and serving. Slice quiche into 8 or 12 even slices. Garnish with crème fraiche, sliced chives, and caviar.
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