Quiche Lorraine - Chef Patrick Louineau, Chef, University of Notre Dame Test Kitchen.

Chef Louineau prepared this classic dish by first preparing and baking a pate brisee as a slightly sweet crust.  The pate brisee is enough to make two quiches.  Then the other ingredients were added and the quiches went back in the oven.  This is a classic recipe with some subtle adaptations by Chef Louineau.  Try it.  You'll definitely like it.

Pate Brisee

Ingredients:

1 lb. pastry flour
2/3 tbsp salt
8 oz. softened butter
1 egg yolk
2 oz. cold water

Quiche Lorraine

Ingredients:

8 oz. salt pork, finely diced
8 oz. swiss cheese, grated
8 oz. ham, finely diced
4 eggs
10 oz. whole milk
1 tsp salt
1/4 tsp white pepper

Start by making the pate brisee.  Sieve flour, sugar and salt into a large bowl.  Add butter and mix and rub until you achieve a fine bread crumb texture.  Add egg and water and mix until you form a stiff dough.  Adjust water or flour as necessary.  Roll out dough to a 14" diameter.  Place dough into a 12" tart pan and pinch the edges.  Place dry beans in the bottom of the pie pans and bake for about 15 minutes in a 350 degree oven.  Remove from oven and discard beans.

Next mix the custard for the quiche.  Mix eggs, milk and seasonings in a bowl and whisk until well blended.

Now finish assembling the quiche.  Blanch the salt pork and drain completely.  Place cheese on the bottom of the pastry.  Add the salt pork and ham on top of the cheese in layers.  Pour the custard over the ingredients in the pie pans.  Bake in a 350 degree oven for 45 to 50 minutes or until custard is completely cooked.  Remove from oven and allow to rest for 15 minutes before serving.  Serves 12 - 20 depending on how you slice the quiches.

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