A couple weeks ago, I made a quiche lorraine on a whim for a little impromptu brunch at one of my friend’s houses. We had a lovely morning with crepes, mimosas and a sampling of said quiche and a danish I also threw together on a whim (are we sensing a pattern here?). I figured the danish was prime blogging material, but I figured the quiche would be purely for eating purposes… But honestly, that quiche was so good, I couldn’t resist sharing it.
While it might look a little intimidating, it’s actually quite easy to whip together. I recommend taking the time to make the crust from scratch. I added a little fresh rosemary from our balcony on Martha Stewart’s advice to the dough and it really elevated it to another level. It’s buttery and flaky and oh so good!
In a pinch, a store-bought crust would work too but you know me… I’m all about taking that extra little time to make things from scratch. And really, once you start making tart crusts from scratch, there’s no going back!
For the filling, I chose to caramelize onions and mushrooms and combine it with sautéed rainbow chard (spinach would go great too) and crispy bacon. A little grated Havarti cheese with your usual egg-milk quiche filling and you’ve got yourself a heavenly brunch dish.
This is definitely my new go to quiche recipe. It definitely has a lot going on it from the myriad of ingredients – but the flavors are so rich when paired together and nothing can beat that decadent tart crust. You won’t be disappointed adding this to your next brunch get together!
Quiche Lorraine with Caramelized Onions, Mushrooms and Rainbow Chard
- 1¾ cups all-purpose flour
- ¼ tsp coarse salt
- ¼ cup coarsely chopped rosemary
- 9 tbsp cold unsalted butter
- 1 large egg plus 1 egg yolk, beaten
- 3 tbsp ice water
- All-purpose flour, for dusting
- 10 ounces slab bacon, cut into ¾-by-1/4-by-1/4-inch strips
- 8 oz cremini or white mushrooms
- 1 bunch rainbow chard, swiss chard or spinach
- ½ onion, thinly sliced
- 5 oz Havarti cheese, grated
- 3 large eggs
- 2 cups heavy cream
- ¾ tsp coarse salt
- ¼ tsp freshly ground pepper
- Process flour, salt, and herbs in a food processor until combined. Add butter, and process just until mixture resembles coarse meal.
- Whisk together egg mixture and the water in a small bowl. With processor running, pour in egg mixture; process until dough starts to come together.
- Shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes.
- Sauté onions in a large skillet over medium heat until starting to brown. Fold in bacon and mushrooms and sauté until browned about 10 minutes, stirring often. Add greens and sautéed about 3 minutes. Set aside.
- On a lightly floured work surface, roll out dough to ¼ inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
- Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
- Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon, onion, greens, mushroom mixture on top. Sprinkle cheese on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.