Name: Quiche Lorraine (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 Pre-made 9-inch pie crust; 6 ounces Bacon-diced; 1/2 cup Onion-finely chopped; 3 large Eggs; 1 1/2 cups Whole milk; 1/2 cup Gruyere cheese-shredded; 1/4 teaspoon Nutmeg-freshly grated; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper-freshly ground

Recipe tier

¼ unit Homemade pâte brisée
1½ ounces Pancetta
½ tablespoons Duck fat
¼ large Leek
1¼ large Egg yolks
¼ cup Heavy cream
⅛ cup Whole milk
⅛ cup Gruyere cheese
1 pinch cup Comté cheese
1 pinch teaspoon Nutmeg
⅛ teaspoon Fine sea salt
1 pinch teaspoon White pepper
¼ teaspoon Truffle oil

Equipment

9-inch pie plate
Skillet
Measuring cups and spoons
Whisk
Paper towels

Instructions

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Preheat oven to 375°F (190°C). Ensure the pâte brisée is blind-baked and cooled to room temperature.
In a cast-iron skillet or heavy-bottomed pan, render the diced pancetta over medium-low heat until golden and crisp. Remove pancetta with a slotted spoon to a plate lined with parchment paper. Reserve 2 tablespoons of the rendered pancetta fat in the skillet.
Add the duck fat to the reserved pancetta fat. Add the thinly sliced and thoroughly washed leeks. Sauté over medium-low heat until the leeks are very tender and slightly caramelized, approximately 15-20 minutes. Season lightly with salt and white pepper. Remove from heat.
In a heatproof bowl, vigorously whisk together the egg yolks, heavy cream, and whole milk until fully emulsified and smooth, creating a rich, velvety custard.
Gently fold in the shredded Gruyère cheese, Comté cheese, freshly grated nutmeg, fine sea salt, and white pepper using a spatula.
If using, carefully whisk in the truffle oil until just combined.
Evenly spread the caramelized leeks over the bottom of the blind-baked pastry shell.
Artfully arrange the crispy pancetta over the layer of leeks.
Carefully and slowly pour the custard mixture over the pancetta and leeks, ensuring an even distribution to fill the pastry shell.
Place the quiche on a baking sheet to catch any potential drips. Bake for 45-55 minutes, or until the custard is set and the top is a beautiful golden brown with a slight shimmer in the center. A knife inserted near the center should come out clean.
Allow the quiche to rest on a wire rack for at least 15-20 minutes before slicing and serving. This crucial step allows the custard to fully set and firm up.