Skillet Quiche Lorraine

Skillet Quiche Lorraine

I adapted this recipe from an asparagus skillet quiche on Tasty website. I took the Quiche Lorraine recipe I learned at Le Cordon Bleu and modified it for cast iron baking. I like making this on weekends because the family can warm it up and eat it for breakfast, lunch or dinner.
Servings

6-10

Prep time

45 min

Ingredients
  • 4 strips bacon, chopped
  • 1 onion, thinly sliced
  • 8 tablespoon unsalted butter
  • 2 cups all-purpose flour
  • ½ teaspoon Kosher salt
  • ½ teaspoon pepper
  • ¼ cup cold water
  • 1 cup grated Gruyère cheese
  • ¼ cup grated Parmesan cheese
  • 4 eggs, lightly beaten
  • 2 cups heavy cream (or 1 cup each, milk and cream)
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
Preparation

Preheat the oven to 400°.

Heat a small amount of olive oil in a 10” cast iron skillet over medium heat. Render the bacon. When bacon is golden brown, remove the bacon and set aside. Drain all but 1 teaspoon of bacon fat. Cook the onions until they are transparent. Remove the onions and set aside with the bacon. Drain the remaining bacon fat.

Add the butter to the hot skillet and let it melt from the residual heat. Allow the pan to cool with the butter in it.
Once the cast iron is mostly cooled (warm to the touch is fine), add the flour, ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup Parmesan cheese, stirring with a spatula until the texture is sandy. Add ¼ cold water and stir to combine. Using your hands, press the dough evenly over the bottom and about 2 inches (5 cm) up the sides of the pan. Use a fork to crimp the edges of the dough against the side of the pan. Set aside.

Sprinkle Gruyère cheese on the bottom of the pan (on top of the crust). Add the bacon and onion. Sprinkle the grated parmesan over the top.

Combine the eggs, cream, and nutmeg. Season with salt and pepper to taste. Pour the mixture over the onion-cheese mixture. 

Slide the skillet onto a baking sheet. Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand 5-10 minutes before serving.

Source: The Cast Iron Chef. © Copyright 2020 The Cast Iron Chef, Inc.
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