11" Quiche Pan

➡️ BUY MY COOKBOOK HERE! https://geni.us/Entertaining101 ➡️ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! https://entertainingwithbeth.substack.com/ In today's video, I’ll be showing you how to make a delicious Quiche Lorraine that's perfect for Easter Sunday. Originating from the northeast of France, this savory dish features a flaky crust and a rich filling, making it a must-try for any occasion. I’ll guide you step-by-step through the process of making the crust from scratch, tips for avoiding blind baking, and how to achieve a perfectly cooked quiche. Whether you use traditional lardon or substitute with your favorite bacon, this recipe is adaptable and flavorful! PRODUCTS SEEN IN THIS VIDEO: These links go to Affiliate Links where I am compensated on products sold at no cost to the consumer 11" Quiche Pan: https://amzn.to/4bWhWGS Blue and White Sezane Blouse https://seza.ne/QfvQgrM84c For more of my favorite kitchen products, visit my Amazon shop! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) Timestamps: 0:00 - Introduction 0:45 - Overview of Quiche Lorraine 1:30 - Making the Crust 3:10 - Adding Ingredients to the Food Processor 4:30 - Preparing the Egg Mixture 6:00 - Tips for Avoiding Blind Baking 7:15 - Assembling the Quiche 9:00 - Cooking the Bacon (Lardon) 10:30 - Creating the Custard Mixture 12:00 - Adding Cheese and Bacon to the Filling 13:15 - Baking the Quiche 14:30 - Final Presentation and Tasting 15:00 - Closing Remarks BETH'S QUICHE LORRAINE Serves 8 INGREDIENTS: For the Crust: 1 1/4 cups (175 g) all-purpose flour 1/2 teaspoon (3 g) kosher salt 1/2 cup (113 g) cold unsalted butter, diced into cubes 1 large egg 2 tablespoons (30 ml) cold ice water For the Filling: 8 eggs 1 cup (240 ml) heavy cream 2/3 cup (158 ml) whole milk salt and freshly cracked pepper to taste 150g French Lardons or 6 ounces American bacon. chopped 1 teaspoon (4 g) cornstarch 1 cup (70 g) Emmental Cheese, grated 1 tablespoon (15 ml) freshly snipped chives, optional garnish METHOD: Take out an 11-inch (28 cm) metal quiche pan with a removable bottom. Preferably the kind with the holes. This will help to crisp up your crust and alleviate the need for blind baking. Place the flour and salt in a food processor. Pulse to combine. Then add the butter, a little bit at a time, and pulse until a coarse meal forms. Crack the egg in a glass with the ice water, whisk with a fork until combined. With the machine pulsing, slowly add the egg mixture until the dough ball forms, then stop. Roll the dough into a ball, then flatten into a disk on parchment paper, wrap up and refrigerate at least 1 hour, or overnight. This will prevent your dough from shrinking in the oven. Roll out the dough out on a floured surface to at least 1/4" thick. Increase the size by at least 2 inches more than the size of your 11" quiche pan. This will allow for a double crust which will be more sturdy. Drape the dough over your rolling pin to transfer it to your quiche pan. Fit the dough into your pan, fold the crust over to create a double crust. Then "fist bump" the sides of the crust to fit it into place, trim the edges with a sharp knife so that the crust is flush to the top of the place. Place the fitted tin, in the freezer for at least 10 minutes to firm up. This will help the crust keep its shape when it hits the hot oven. Meanwhile, cook the bacon in a non-stick pan until nice and crispy. Remove it, and allow it to drain on a paper towel. Pre-heat the oven to 350F (180F) Meanwhile, whisk together the eggs in a large 4-cup Pyrex pitcher or bowl. Once combined, add the cream, milk, salt, and pepper. Set aside. Remove the tin from the freezer and add the cornstarch to the bottom, distributing it well with a pastry brush, this will prevent a soggy bottom and ensure a crisp crust. Then add 1/3 cup (23 g) of the cheese to the bottom of the pan, and the cooled bacon, distributing them evenly across the bottom. Slowly add the filling being careful not to disturb the placement of the bacon. Add the remaining cheese on top. Bake for 30-35 minutes, or until center is golden brown, puffed up and set. Remove the quiche and allow it to cool until the tin is easy to handle, or use a dish towel to protect your hands against the heat of the tin. Slice the quiche in half, then quarters, then eighths. Serve with a tossed green salad. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.