As the days get colder, it’s always nice to bake something hearty. Get ready to cozy up with this Quiche Lorraine recipe from Master Chef and Professor, Anthony Borgo.
Yields: One nine inch quiche
Ingredients (pie crust)
200 g all-purpose flour
2 g salt
2 g baking soda
120 g very cold, unsalted butter
1 egg yolk
30 mL cold water
150 g sliced Black Forest Ham
150 g grated Gruyère Cheese
30 g unsalted butter
175 g finely diced Spanish Onion
2 g corn starch
180 mL homo milk
120 mL 35% cream
salt and pepper to taste
pinch of nutmeg
nine-inch pie plate
Preparation method (pie crust)
1. Using a food processor combine all dry ingredients in the processor bowl.
2. Add butter, cut into cubes and process with an on/off motion until mixture resembles a coarse/mealy crumb texture.
3. Mix egg yolks with water.
4. With the processor running add the liquid ingredients all at once, through the feeder tube. Process until the dough comes together.
5. Remove dough, press into ball and flatten into a disc. Wrap and chill for at least 30 minutes before use.
Preparation method (quiche)
1. Roll out pie dough and line into a 9 x 2 inch fluted tart ring.
2. Heat butter in a saucepan and add onions. Sauté onions, without browning, until cooked. Remove from pan and allow to cool.
3. Mix eggs with corn starch, milk and cream. Whisk together until well combined.
4. Season mixture with salt, pepper and nutmeg.
5. Fill the flan pan with layers of ham, cheese and onion. Pour in the egg mixture.
6. Bake in a preheated oven 176°C (350°F) for 30 to 35 minutes. Let rest before serving.
About Anthony Borgo
Master Chef and Professor, Anthony has spent his last 10 years at Georgian College coordinating Culinary and Baking courses. On top of his teaching, he’s also a local food advocate, competed in the World Pasta Competition from 2013 to 2017 and helps organize an annual Euro Trip for students.