Mastering the E Series Oven

Quiche Lorraine
Equally delicious when reheated, make this quiche ahead of time for a convenient
breakfast option. Pair with a salad or fruit for a satisfying dinner option.
INGREDIENTS
Crust
– 1¼ cups all-purpose fl our
– ¼ teaspoon kosher salt
– ½ cup (1 stick)
butter, cold, cut
into ½-inch pieces
– 3 tablespoons ice water
Filling
– 4 large eggs
– 1¾ cups heavy cream
– 1½ teaspoons kosher salt
– ½ teaspoon freshly
ground black pepper
– 1 tablespoon fresh chives,
minced
– 1 tablespoon fresh thyme,
chopped
– ½ cup onion,
thinly sliced and cooked
until translucent
– ½ cup Swiss cheese,
fi nely shredded
– ½ cup ham, diced ¼-inch
PREPARATION METHOD
To prepare crust
1. Combine fl our and kosher salt together, cut
the butter into the fl our by hand or with a food
processor until pea-size pieces form. 2. Add in
the ice water and mix until a dough forms. 3. Turn
out onto a lightly fl oured surface and knead a
few times to smooth the dough. 4. Flatten into a
disk, wrap with plastic wrap and chill for 1 hour
in the refrigerator. 5. After an hour, roll out the
dough and place in a 9-inch pie shell. 6. Trim the
edges to ¼ inch from the edge of the pie pan,
roll under and press down around the edge of
the pan. 7. Chill for 30 minutes in the refrigerator.
8. While the dough chills, preheat the oven to
400°F Bake Mode with a rack set at position “3.”
9. After 30 minutes, line the unbaked pie crust
with parchment and add pie weights or dry beans
(about 2 cups) so the bottom doesn't pu and the
sides don't slouch during baking. 10. Blind bake
the crust for 25 minutes, remove from the oven
and allow to cool completely before fi lling with
the custard.
To assemble and bake
1. Reduce the heat of the oven to 350°F Bake Mode
with rack still set at position “3.” 2. In a medium
bowl, whisk together the eggs and heavy cream
until smooth. 3. Add in the kosher salt, pepper,
and herbs; mix to combine. 4. In even layers add
the onions, cheese, and ham to the bottom of the
precooked pie shell. 5. Carefully pour the custard
over the fi lling. Bake the quiche for 40–45 minutes,
or until the quiche is set. 6. Remove from the oven
and allow to cool slightly before serving.
MAKES RACK POSITION COOK TIME
1 QUICHE 3 65 MINUTES
BEFORE YOU START
Blind baking, or baking a pie crust without the filling, helps to
ensure the end product is crisp and flaky.
Cook and cool the onions completely, before adding to the filling.
This helps to remove the extra water from the onions that would
otherwise negatively affect the consistency of your filling.
38
39
MODES Bake