Quiche Lorraine

Directions

• Make the dough by adding butter, flour and salt to a food processor and pulse until butter has a pebbly texture.
• Slowly add water while pulsing to incorporate. Dough should have a loose crumbly final texture.
• Turn out onto floured surface and knead together until smooth.
• Wrap in plastic wrap and refrigerate for 30 minutes.
• Remove dough from fridge and roll out to ⅛ inch thickness and place into pie mold. Should fit 10” diameter mold with extra hanging over the side.4)   Trim excess dough leaving ¼-½ inch overhang. Dock inner dough with a fork to prevent air bubbles.
• Fill dough with parchment paper and pie weights and blind bake for 20-30 minutes at 325 degrees Fahrenheit. Inner dough should look like a fully baked sugar cookie underneath the weights when done.
• While the dough is baking, sauté bacon until 70% cooked. Add in julienned shallot and cook until translucent. Once translucent add in white wine and deglaze pan for 1-2 more minutes. Take off heat.
• Gently heat cream and milk in small saucepan. Turn off heat when you see steam coming off the top of the mix. Slowly add cream into 6 cracked eggs in a bowl. Add salt and pepper. Whisk until incorporated.
• Add bacon mix, thyme, cheese into pie shell. Place shell back into oven on middle rack and using a measuring cup slowly pour egg/cream mixture into pie shell. IT SHOULD NOT LEAK.
• Bake for 20-25 minutes checking for a slight jiggle in the center of quiche and serve.