Thomas Keller's Bouchon-style Quiche Lorraine is a substantial, deep-dish quiche filled with bacon, slowly cooked onion confit and Comté or Emmentaler cheese. The exceptionally light custard is baked in a tall, crisp pâte brisée shell. This is definitely a project—but much of it can be prepared ahead, and the finished quiche is designed to be chilled overnight before slicing and reheating for serving.
Servings: 8
Make Ahead: Quiche must chill at least 1 day before serving
For the Quiche:
- 1 pound slab bacon, cut into lardons about 1½ inches long and ⅜ inch thick
- 2 cups Onion Confit (recipe below)
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh thyme
- ½ cup grated Comté or Emmentaler cheese
- 1 Basic Quiche Shell (recipe below)
- 1 recipe Basic Quiche Batter (recipe below)
- Canola oil
Basic Quiche Shell:
- 2 cups (about 12 ounces) all-purpose flour, sifted, plus more for rolling
- 1 teaspoon kosher salt
- 8 ounces chilled unsalted butter, cut into small pieces
- ¼ cup ice water
- Canola oil
Basic Quiche Batter:
- 2 cups milk
- 2 cups heavy cream
- 6 large eggs
- 1 tablespoon kosher salt
- ¼ teaspoon freshly ground white pepper
- 6 gratings fresh nutmeg
Onion Confit:
- About 2½ pounds Spanish onions (2–3 large)
- 8 tablespoons (4 ounces) unsalted butter
- 1½ teaspoons kosher salt
- 1 Bouquet Garni (recipe below)
Bouquet Garni:
- 2–3 pieces dark green leek leaves, 6–7 inches long
- 8 thyme sprigs
- 2 Italian parsley sprigs
- 2 bay leaves
- ½ teaspoon black peppercorns
- Kitchen twine
Instructions:
- Prepare the Onion Confit: Slice the onions lengthwise with the grain into approximately ¼-inch slices. Warm ¼ cup water over low heat in a large pot and melt in the butter. Add the onions, salt and bouquet garni. Cover the surface with a parchment-paper lid and cook very slowly for about 2 hours, stirring periodically. The onions should become very tender without browning. Remove the bouquet garni, cool and refrigerate in their cooking liquid. Drain before using.
- Make the Bouquet Garni: Place the thyme, parsley, bay leaves and peppercorns on a leek green. Wrap with the remaining leek leaves to form a compact bundle and tie securely with kitchen twine.
- Prepare the Quiche Dough: Place 1 cup flour and the salt in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, gradually add the butter. Increase to medium and mix until the butter is completely incorporated into the flour. Add the remaining flour, followed by the ice water, mixing just until a smooth dough forms.
- Shape the dough into a 7–8-inch disk, wrap and refrigerate for at least 1 hour or up to 1 day.
- Lightly oil the inside of a 9 × 2-inch ring mold and place it on a parchment-lined baking sheet.
- Roll the chilled dough to approximately 3/16 inch thick and 14 inches in diameter. Carefully transfer it to the ring and press it against the bottom and sides. Allow excess dough to extend over the top and outside of the ring. Save the trimmings for patching any cracks. Chill for at least 20 minutes.
- Preheat oven to 375°F. Line the shell with parchment and completely fill with pie weights or dried beans.
- Bake for 35–45 minutes, until the edges are lightly browned. Remove the parchment and weights, patch any cracks if necessary, and bake another 15–20 minutes, until the bottom is deep golden brown. Cool completely.
- Prepare the Bacon: With the oven at 375°F, spread the bacon lardons on a baking sheet and bake for 20–25 minutes, until the fat has rendered. The bacon doesn't need to be crisp. Drain on paper towels. Reduce oven temperature to 325°F.
- Combine the drained Onion Confit and bacon in a sauté pan over medium heat. Add the salt, pepper and thyme and cook for 3–4 minutes, just until warm. Drain on paper towels.
- Prepare the Quiche Batter: Heat the milk and cream in a saucepan until scalded. Remove from the heat and cool for 15 minutes.
- Because Keller's method aerates the custard in two batches, place 3 eggs, half of the milk-and-cream mixture, half the salt and pepper, and 3 gratings of nutmeg in a blender. Blend briefly on low, then on high for 30–60 seconds, until light and foamy.
- Assemble the Quiche: Scatter ¼ cup cheese and half of the bacon-onion mixture over the cooled shell.
- Pour in enough freshly blended batter to fill the shell approximately halfway.
- Add the remaining ¼ cup cheese and remaining bacon-onion mixture.
- Blend the second half of the custard ingredients and carefully pour into the shell, filling it all the way to the top.
- Bake at 325°F for 1½–1¾ hours, until the top is browned and the custard is set when gently jiggled.
- Cool completely on a rack, then refrigerate until thoroughly chilled—at least 1 day and up to 3 days.
- Once thoroughly chilled, carefully remove the quiche from the ring mold and trim away the excess crust.
- To Serve: Preheat oven to 375°F. Cut the cold quiche into 8 wedges and arrange on a lightly oiled, parchment-lined baking sheet.
- Reheat for about 15 minutes, until hot throughout, and serve immediately.
Tip: Keller stresses that the butter in this particular crust should be completely incorporated into the flour rather than left in visible pieces. A flaky crust with butter pockets could develop holes that allow the liquid custard to leak through.
Source: Thomas Keller, Bouchon