Decadent Soufflé-Style Quiche Lorraine with Artisan Toppings
This ultra-rich Soufflé-Style Quiche Lorraine reimagines the classic French dish with added flair and gourmet toppings. Perfect for special occasions or a lavish brunch, this quiche is a symphony of flavors, featuring crispy bacon, aromatic shallots, and creamy cheeses. Each slice presents a tasteful explosion from the unique toppings, all crafted to elevate the experience. Whether you choose Gruyère, herbed goat cheese, or a savory Boursin, this quiche invites creativity with its topping variations. An ideal balance of indulgence and elegance, it pairs beautifully with a fresh side salad drizzled with vinaigrette, creating a meal that is sure to impress.
N/A
Servings
N/A
Calories
23
Ingredients
Ingredients
Plain flour
9 ounces (Sifted)
Salt
1 pinch (To taste)
Cold unsalted butter
4 1/2 ounces (Chilled, cut into chunks)
Egg yolk
1 (Room temperature)
Ice water
3/8 cup (Chilled)
Bacon
5-6 ounces (Cut into small pieces, cooked crisp)
White truffle oil
1 tablespoon (For sautéing)
Shallot
3/4-1 cup (Finely chopped (2-3 large shallots))
Heavy cream
1 1/2 cups (Use half-fat heavy cream or half-and-half if desired)
Egg yolks
3 (Room temperature)
Freshly grated nutmeg
1/4 teaspoon (For flavor)
White pepper
1/4 teaspoon (For seasoning)
Egg whites
3 (Beaten to soft peaks)
Gruyère cheese
6 ounces (Shredded)
Chevre cheese or Goat cheese
4 ounces (Rolled in herbs)
Boursin cheese
4 ounces (Crumble for rich flavor)
Fresh chives
1 tablespoon (Chopped, for garnish)
Olive oil
4 teaspoons (For sautéing)
Onion
1/2 cup (Thinly sliced)
Green pepper
1/2 cup (Thinly sliced)
Salt
1/4 teaspoon (To taste)
Black pepper
1/4 teaspoon (To taste)
Plum tomatoes
14 1/2 ounces (Drained and chopped)
Instructions
1
Preheat your oven to 400°F (200°C) and grease a glass deep-dish pie plate or a 9-inch loose-bottom flan tin with butter.
2
For homemade pastry: In a large mixing bowl, sift the flour and salt, then rub in the cold unsalted butter until the texture resembles breadcrumbs. Add the egg yolk and enough ice water to form a dough. Chill the dough for 30 minutes wrapped in cling film.
3
Prepare the filling: Let the eggs reach room temperature for half an hour. Cook the chopped bacon in a skillet over medium-low heat until crispy. Drain and set aside.
4
Sauté the finely chopped shallots in white truffle oil over medium heat until tender and lightly browned, then do not drain.
5
If using, make the piperade sauce: In a separate skillet, sauté the onions and green peppers in olive oil until softened, then add garlic and tomatoes to cook down until the mixture is dry. Set aside.
6
For the quiche filling: In a bowl for egg yolks, combine the heavy cream, nutmeg, and white pepper. If using Gruyère or Boursin, add them here. Whisk until smooth. In a separate bowl, beat the egg whites until soft peaks form.
7
Assemble the quiche: Roll out the pastry if not using store-bought and line your pie plate. If using store-bought dough, do not prick the bottom. Spread the crispy bacon over the base, then layer on the sautéed shallots. Distribute your chosen cheese evenly, and carefully fold the egg whites into the egg yolk mixture before pouring it over the layered ingredients.
8
Place in the oven and bake for 30 minutes or until the quiche is set and golden brown on top.
9
Once baked, allow the quiche to cool for 10 minutes before garnishing with your selected decorative toppings. Slice into small wedges and serve alongside a refreshing side salad.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Soufflé-Style Quiche Lorraine?
It is an ultra-rich reimagining of the classic French dish featuring crispy bacon, aromatic shallots, and gourmet cheeses with a light, airy texture.
What makes this quiche soufflé-style?
The quiche achieves its soufflé-like quality by beating the egg whites until soft peaks form and then carefully folding them into the egg yolk and cream mixture before baking.
What ingredients are needed for the homemade pastry?
The pastry requires 9 ounces of sifted plain flour, a pinch of salt, 4 1/2 ounces of cold unsalted butter, one room-temperature egg yolk, and 3/8 cup of ice water.
How long should the pastry dough chill?
Once formed, the dough should be wrapped in cling film and chilled in the refrigerator for 30 minutes.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C) before baking the quiche.
What type of baking dish should I use?
You should use a buttered glass deep-dish pie plate or a 9-inch loose-bottom flan tin.
How should the bacon be prepared for the filling?
The bacon should be cut into small pieces and cooked in a skillet over medium-low heat until it is crispy, then drained of excess fat.
What oil is used to sauté the shallots?
The shallots are sautéed in one tablespoon of white truffle oil to enhance the aromatic profile of the dish.
How many shallots are required for this recipe?
The recipe calls for 3/4 to 1 cup of finely chopped shallots, which is approximately 2 to 3 large shallots.
What is in the optional piperade sauce?
The piperade sauce consists of onions, green peppers, garlic, and plum tomatoes sautéed in olive oil until dry.
Can I use half-and-half instead of heavy cream?
Yes, you can substitute heavy cream with half-and-half or half-fat heavy cream if you prefer a slightly lighter filling.
What spices are used to season the custard?
The egg yolk and cream mixture is seasoned with 1/4 teaspoon of freshly grated nutmeg and 1/4 teaspoon of white pepper.
What types of cheese can I use in this quiche?
You can use 6 ounces of shredded Gruyère, 4 ounces of herbed goat cheese (Chevre), or 4 ounces of crumbled Boursin cheese.
To what consistency should the egg whites be beaten?
The egg whites should be beaten until they reach the soft peak stage before being folded into the filling.
Should I prick the bottom of the dough if using store-bought?
No, the instructions specify that if you are using store-bought dough, you should not prick the bottom.
How is the quiche assembled?
Spread crispy bacon over the base, layer on sautéed shallots and cheese, then pour the egg yolk and folded white mixture over the top.
How long does the quiche need to bake?
The quiche should be baked for 30 minutes or until it is set and golden brown on top.
Should the quiche cool before serving?
Yes, allow the quiche to cool for 10 minutes after baking to help it set before garnishing and slicing.
What garnish is recommended for this dish?
The recipe suggests garnishing with one tablespoon of freshly chopped chives and other decorative artisan toppings.
What is a good side dish for this quiche?
It pairs beautifully with a refreshing side salad drizzled with a simple vinaigrette.
How do I prepare the plum tomatoes for the piperade?
Use a 14.5-ounce can of plum tomatoes that have been drained and chopped.
What is the role of the egg yolk in the pastry?
The egg yolk helps bind the dough and adds richness to the homemade pastry shell.
Is the white truffle oil drained after sautéing shallots?
No, you should not drain the truffle oil; it should be included with the shallots to provide flavor to the quiche.
How many egg yolks are used in the custard filling?
There are 3 egg yolks used specifically in the quiche filling, separate from the one used in the pastry.
How do I know if the piperade sauce is ready?
The piperade sauce is ready when the onions, peppers, and tomatoes have cooked down until the mixture is dry.
What is the total count of ingredients used?
This recipe utilizes a total of 23 different ingredients including the pastry, filling, and optional sauce.
Can I use both Gruyère and Boursin cheese?
Yes, the recipe allows for creativity with cheese variations; you can add both to the yolk and cream mixture for a richer flavor.
What temperature should the eggs be before starting?
The eggs should be allowed to reach room temperature for about half an hour before use.
Is this quiche suitable for brunch?
Absolutely, its elegant presentation and rich flavor make it an ideal centerpiece for a lavish brunch.
What seasoning is used for the piperade sauce?
The piperade sauce is seasoned with 1/4 teaspoon each of salt and black pepper.