Posts Tagged ‘classic quiche lorraine’

Wine Country Recipe: Spring Quiche + Sparkling Wine

Monday, February 24th, 2014

Classic Quiche Lorraine

Recipe Courtesy of Lorimar Winery
Serves 5
6 oz diced bacon
1 oz butter
3 oz heavy cream
3 oz milk
2 eggs
4oz Emmentaler cheese
salt & pepper to taste
9’ Easy as Pie Dough (recipe below) OR frozen store-bought pie crusts


  1. Sauté the bacon in butter until browned. Remove the bacon with a slotted spoon and drain. Chef note: Discard the rendered fat into coffee can and use for another use (best way to cook eggs!)
  2. Whisk together the cream, milk, and eggs. Season with salt and pepper.
  3. Scatter the bacon and cheese evenly over the crust. Add the custard mix gradually, stirring it gently with the back of a fork to distribute the filling ingredients evenly.
  4. Set the quiche pan on a sheet pan and bake in 350 F (40 – 45 minutes)  Chef note: insert a knife blade in center of quiche, when blade comes out clean it is ready.
  5. Serve warm or at room temperature.

*For a classy spring brunch pairing, serve with a well-chilled glass of Lorimar Winery’s gold label California Sparkling Wine; $21.

Recipe for Easy as Pie Dough

Makes 3 lb

1.5 lb all-purpose flour
1 lb butter, cut into pieces (cold)
1 oz salt
8 oz cold water

  1. Combine flour and salt thoroughly. Gently rub the butter into the flour using your fingertips to form large flakes.  Chef note: For extremely flakey dough mix flour with butter creating walnut sized flakes.
  2. Add cold water all at once and mix until the dough just comes together.  Chef note: you can never under mix, but you can always over mix.
  3. Place dough on floured work surface and wrap with plastic wrap and chill for 20 – 30 minutes.  The dough is ready to roll out or it may be refrigerated for up to 3 days or frozen for 4 weeks.
  4. Roll out the dough on floured surface and roll the dough into desired shape and thickness using smooth, even strokes.
  5. Transfer the dough to a prepared pie pan. The shell is ready to fill or bake.


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