Category Archives: Quiche Lorraine with Mushrooms and Emmenthal Cheese

Quiche Lorraine with Mushrooms and Emmenthal Cheese

We fell in love with the quiche while dining at a Parisian bakery a few years ago. We’ve been hooked ever since! This recipe will make everything from scratch: the crust and the filling. Our recipe once again uses the typical food items found in your average pantry/fridge. The only thing out of the ordinary is Emmenthal Cheese. However, please keep in mind that using this cheese is your own preference. Any aromatic cheese will do. 🙂

This dish is perfect for lunch..for a snack..for breakfast..for dinner..a late night, whatever. It is perfect with a side of salad and a cup of expresso/juice! 🙂

Oh yes..We’re not going to lie, this dish takes some time to make. But, you know what? It’s worth it and a lot of fun to do together with someone. Give it a try!

Ok! Are we ready? Let’s go!

1. Crust

What You Need:

1/2 cup cold butter

1/2 teaspoon salt

1 egg

1 tbsp water

1 1/4 cup unbleached flour

crust pan

What to Do:

Get the butter and salt in a bowl and using a mixer or via hand, mix until throughly combined.

Add in the egg, water and half of the flower. Continue mixing until dough is smooth and uniform.

Add in the rest of the flour and continue mixing until a neat ball is formed.

Take the dough out and cover with a plastic wrap and let refrigerate for at least 1/2 hour.

2. Quiche Filling

What You Need:

3 eggs

1 teaspoon salt

1/2 teaspoon nutmeg

1 1/4 cup heavy cream

What to Do:

Mix eggs and cream in a bowl.

in salt and nutmeg until mixture is smooth.

Cover and refrigerate until needed for later.

3. Quiche Recipe

What You will Need:

Crust dough

Quiche Filling

1/2 cup bacon

1/2 cup grated Emmenthal cheese

1/3 cup sliced mushrooms

1 beaten egg

1/4 cup diced onions

2 diced garlic

What to Do:

Take out the pastry dough and roll it out on a lightly floured surface. Transfer the dough to a quiche pan (10 inches) and press the dough into pan using your fingers. Cup off excess dough around edges.

Preheat the oven to 375 and store pan into fridge for ~15 minutes. Then, remove pan from fridge and fit some baking paper/parchment paper onto the dough. Then pour beans/rice onto top of the paper. This is to weigh down the dough so that once it’s in the oven, the dough will be prevented from rising.

Bake for 20 minutes. Meanwhile fry up the bacon until almost crisp. Remove bacon and set aside. Discard half the bacon fat from pan and use that to saute the onions and garlic. When the onions are translucent, add the bacons back into pan and saute for an additional minute.

We’re nearly done! Let’s go back to our pie crust. Remove parchment paper and weights and brush bottom and sides of dough with the beaten egg. Bake for 3 minutes.

Transfer pan to a work surface and sprinkle the bacon-mushroom filling into the bottom of the pan.

Sprinkle the grated cheese over the bacon.

Pour the quiche filling on top.

Return to oven and back for 20 minutes.

(after 20 minutes…) Remove from oven and serve immediately or let cool to room temperature and reheat before serving. Enjoy!

– Tasty Meals At Home