As much as I love developing new menu items, and sharing new recipes, there is something undeniably satisfying about returning to the classics. This Honey Run favorite was around long before I came to work here, and I can’t see it ever leaving. I am, of course, talking about our quiche. It has become a favorite both with our staff, and our loyal guests.
While we do mix up the flavors of the quiches we make, ranging from broccoli cheddar to mushroom leek, the version that remains my favorite is the Quiche Lorraine.
Happy Cooking!
– Chef Bret Andreasen
Quiche Lorraine
For the Crust:
- 2 cups of All-purpose Flour
- 1 cup of Butter, diced and cold
- ½ tsp Salt
- ¼ cup cold Water
- Place the butter, flour, salt, and water into a mixer with the paddle attachment and mix it slowly until it forms a ball.
- Wrap with plastic wrap and allow dough to rest ½ hour.
For the Filling:
- 12 Bacon Strips, cooked and small diced
- 1 Onion, small diced and sautéed
- 1 ½ cups Heavy Cream
- 4 Eggs
- Salt and Pepper to taste
- 5 cups Gruyere Cheese, grated
- Roll out the crust to about ¼ inch thickness and place an 8-inch tart pan.
- Place the chopped bacon and onions on the bottom of the crust.
- Add the cheese.
- Whisk together the cream, eggs, salt and pepper and slowly pour the mixture over the cheese.
- Bake at 350° for 30 minutes, then an additional 30 minutes at 300° or until set.
Allow to cool completely and cut into 8 pieces. If you have leftovers, reheat as needed for 10 minutes at 400°.
Enjoy!