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Shirly's Quiche (Including Dough for 2 Quiches)

Until my daughter tasted Shirly's, she didn't like quiche. This is Shirly's family recipe that she made us one evening, and we have used ever since. She converted us to the "only crème fraîche" camp of custard-making.
Her eyes were wide when I told her we'd been using heavy cream. Our eyes were wide when we tasted the crème fraîche version, fully understanding her incredulity.
Prep Time20 minutes
Cook Time35 minutes
Chill dough for crust2 hours
Total Time2 hours 55 minutes
CourseBreakfast, Brunch, Dinner, Lunch
CuisineFrench
KeywordQuiche Lorraine
Servings6

Equipment

  • Tart pan, or 9 inch round pan (Pyrex pie pan works fine).
  • Pie weights (or cashews or dried beans. Don't use popcorn kernels. Tried in a pinch and the were a pain to get off.)

Ingredients

Crust (pâte)

  • 10 1/2 tbsp salted butter, melted 150g
  • 3 cups flour
  • 1 tbsp baking powder
  • 1/2 cup water
  • 1/2 cup dried beans or cashews (or pie weights)

Custard

  • 8 oz crème fraîche 226g
  • 3 eggs
  • 3 small leeks, white part, minced. or 2 shallots
  • 4 oz pancetta, diced
  • 1/2 cup shredded mozzarella or more to taste
  • salt

Instructions

Crust

  • Mix all of the ingredients until a dough forms, and chill in fridge for 2 hours. Then divide it into into 2 even balls, and freeze one for next time.

Prepare Quiche

  • Preheat oven to 440.
  • Heat pan to medium heat, at a bit of butter and when melted, add the leeks and begin to cook. After 1 minute, add the pancetta and continue to cook until pancetta is cooked. Allow to cool in a small bowl.
  • Meanwhile, roll out the chilled dough (half of the above recipe) into a thin, round shape, and put it into the tarte pan. Push the dough into the bottom and sides of the pan, and crimp the edges to make a nice frame.
    Put in the pie weights or dried beans, and pre-cook the crust at 440F for 10 minutes.
    Meanwhile, whisk eggs and crème fraîche, and add pancetta mixture, mozzarella and salt, and keep aside until crust is ready.
    After 10 minutes, when it begins to brown, drop the heat to 375F. Remove the pan from the oven, remove the pie weights, and pour in the quiche mixture.
    Cook at 375F for about 25 minutes, first checking at 20 minutes. The top should brown a tad, but it's most rich if you're careful not to overcook the custard.
  • Serve with a simple green salad with a nice French vinaigrette. Et voila! Délicieux.
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