Recipe: Chef Kelly’s Quiche Lorraine 

Once only known as rustic country fare, savory tarts are a French classic that have become a street food favorite across the land of boulangeries and bubbling Champagne. Each region has its specialty: the Pissaladière of Provence, the Zewelwai of Alsace and the mother of all French tarts – the Quiche Lorraine. Featured in our new “In the Kitchen with Jacques” cooking class in The Culinary Center, this French-inspired recipe is easy to make at home, and is also a canvas for a variety of embellishments. Perfect for brunch or enjoy it for a leisurely lunch – bon appetit!

QUICHE LORRAINE

Makes 1 (10-inch) quiche

DOUGH
1½ cups all-purpose flour Pinch of kosher salt 10 tablespoons butter, cubed 1 egg yolk 2 tablespoons ice water

FILLING ½ pound pancetta, cubed 4 eggs ¾ cup heavy cream Pinch of nutmeg 1¾ cups grated Emmentaler

MAKE THE DOUGH
In a food processor, combine the flour and salt and pulse to mix. Add the butter cubes and pulse until the mixture resembles coarse meal. While pulsing, add the egg yolk followed by the ice water. The dough should be crumbly but hold together when pressed between your hands. Remove from the food processor, wrap tightly in plastic and refrigerate for 1 hour.

Preheat the oven to 375°F/191°C. Place the dough between two sheets of floured parchment paper and roll until 12 inches in diameter. Drape the dough over a rolling pin and unroll into a ceramic quiche dish, crimping the edges and poking the bottom of the dough with a fork. Place one of the pieces of parchment on top of the dough and cover with an even layer of dried beans or pastry weights. Blind bake the dough until a toasty color just begins to form, about 10 to 12 minutes. Remove from the oven and let cool.

PREPARE THE FILLING
In a small sauté pan over high heat, sear the pancetta until crispy. Transfer onto paper towels to drain. In a medium bowl, whisk together the eggs, cream and nutmeg.

TO FINISH
Decrease the oven temperature to 250°F/121°C. Scatter the pancetta and cheese evenly on the baked and cooled dough. Pour the egg mixture into the dough. Bake until the center is cooked, about 30 to 45 minutes. Serve warm.