2017/12/24 - notes, pastry delightful to work (used vodka vs water) but very slow to cook.
Used pyrex pie dish ... try metal next time? 350F fan might have been too hot. Maybe 320 fan or 350 regular.
Pastry
3 oz butter
6.5 oz flour
1 egg
2 tbs water
pinch of salt
Filling
6 oz bacon
4 oz onion, diced finely
2 eggs and 2 egg yolks
9 oz heavy whipping cream
1 tbs freshly chopped chives
4 oz Gruyère cheese
8 oz Mushrooms (optional)
Freshly ground black pepper
9-inch quiche dish
Method
Preheat the oven to 350 degrees F
Set a frying pan over medium heat, and cut the bacon into half inch strips with scissors or a knife and start to cook until crispy.
Meanwhile, dice the onion finely
Mix all the pastry ingredients in a food processor and process until it just comes together.
Remove the bacon from the pan with a slotted spoon or spatula and set aside on paper towels to absorb excess fat.
Drain all but 1 tbs of bacon fat from the pan, and start to cook the onions in the remaining bacon fat.
Press the pastry into quiche dish (there is no need to blind bake this pastry)
Remove the onions from the pan and set aside to cool with the bacon.
If using mushrooms, fry until lightly browned, and set aside with the onions and bacon.
Grate the cheese.
Whisk the eggs in a medium-sized bowl, add the cream, parsley and chives, cheese.
Add the cooled bacon and onions (and mushrooms if using), season with freshly ground black pepper, and mix well.
Pour the filling into the pastry case and bake until the center has just set (30 to 40 minutes).
https://cooking.nytimes.com/recipes/1019773-quiche-lorraine
FOR THE TART SHELL:
1 cup flour
1 healthy pinch salt
1 egg
5 tablespoons cold unsalted butter, cut into cubes the size of your thumbnail
Ice water
1 tablespoon butter, for the pan
FOR THE FILLING:
7 ounces pancetta, sliced into short matchsticks
1 teaspoon grapeseed or neutral oil
7 ounces Gruyère, coarsely grated (about 2 cups)
2 large eggs
4 large yolks
2 cups heavy cream
Salt and pepper
A nut of nutmeg
PREPARATION
Mix flour and salt with a fork in a large bowl. Make a well in the center, and add the egg and butter. Mix all the ingredients, using the fork to mash the butter and beat the egg into the flour, until everything is blended together, roughly.
Spoon over the dough about 1 to 3 tablespoons of ice water, and mix together, using the fork or a plastic flexible pastry dough scraper. If using a dough scraper, press down on the dough and smear it a bit, to get the butter cubes to incorporate without letting the heat of your hands warm up the dough. Work quickly and with muscle.
Use your hands to quickly work the dough into a flat disc, and refrigerate an hour.
Butter a false-bottomed fluted tart pan, 8 inches wide and 2 inches deep. Refrigerate pan. Roll dough on a lightly floured surface to 1/8 inch, rotating every few strokes, to keep the disc round and even. Drop the disc over the tart pan, and gently press the dough into the bottom and side, allowing excess to extend beyond the top of the ring. Roll a pin over the tart shell, and remove the excess dough. Use your finger to press each flute of the fluted edges. Prick the floor of the shell with a fork several times, then freeze the shell for 20 minutes.
Set the tart pan on a baking sheet, line the shell with parchment and fill with baking beans. Bake at 425 for 20 minutes. Remove the parchment and the beans, and if bottom is not beginning to turn golden, return to oven for a few minutes until it starts to puff and toast golden. Let cool on a rack until ready to fill.
Blanch the pancetta in boiling water and drain, rinse in cold water, drain and then dry on paper towels. Heat the oil in skillet, and brown the pancetta over medium heat, then drain on paper towels.
Spread the cooked pancetta in the bottom of the pastry shell. Then sprinkle around the grated Gruyère, minus 1 loose handful.
Whisk the eggs and the yolks, then add the cream and whisk together until homogeneous. Season with salt and pepper and a few vigorous rasps of the nutmeg on a microplane. Pour the custard into the tart shell, place on a baking sheet and bake at 425 for 20 minutes.
Lower temperature to 400, and if the quiche is getting dark, cover loosely with foil, then continue baking for 10 or 15 more minutes, until the center just puffs and starts to crack, with a still-jiggly center.
Remove quiche from oven, and scatter remaining cheese across the top. Place on a wire baking rack to cool, remove the ring and let set at least 30 minutes before serving.