Quiche Lorraine, but make it bougey.
Quiche Lorraine. A delicious yet oh-so-simple dish with endless possibilities. Why not make it bougey with the ol' bacon-prosciutto switcheroo? Check out the Additional Notes for key quiche-making tips and catch the full Wine & Dine Episode on YouTube!
- 1.5 Cups All-Purpose Flour
- 1/2 Cup Cold Butter, Unsalted
- 1 Egg Yolk
- 1-2 Tbsp Water
- Uncooked Beans/Rice for Blind Baking
- 1/8 Cup Butter, Unsalted
- 750g (About 2 Extra Large) Sweet Colossal Onions, Thinly Chopped
- 1 Tbsp Brown Sugar
- 3/4 Cup of 3% Plain Yogurt (Can Substitute Sour Cream or Greek Yogurt)
- 3 Eggs
- 50g of Thinly Sliced Prosciutto, Chopped
- Olive Oil, For Roasting Vegetables
- 1/2 Red Bell Pepper, Chopped
- 1.5 Cups Swiss Cheese, Grated
- 1/3 Cup Fresh Basil, Chopped
- Salt/Pepper to Taste
- Start by making pie crust. Add Flour to a large bowl and cut in Butter. Add Egg Yolk then mix until breadcrumb-like texture forms.
- Add 1-2 Tbsp of Water to flour mixture and form a dough ball. Place in fridge for 20 minutes to cool while you prep the rest of your ingredients.
- Chop Onions. Melt butter in a pan on low-medium heat, then add onions. Meanwhile, preheat your oven to 400F.
- Continue to sauté onions for about 25 minutes, then stir in Brown Sugar and cook for another 15 minutes, or until fully caramelized/browned. Allow to cool before mixing into quiche filling.
- Meanwhile, blind bake your pie crust by first greasing a tart pan/deep dish pie pan/10" pie plate.
- Roll out your cooled pie crust and transfer to tart pan/pie dish. Layer with tin foil or parchment paper and fill with uncooked beans/rice.
- Bake crust for 15 minutes, then remove beans/rice and continue baking for another 5 minutes.
- At the same time as you blind bake your crust, prepare roasted Bell Pepper. Toss bell pepper with Olive Oil and roast until tender, about 20 minutes. Remove from oven and let cool.
- Once finished blind baking, reduce oven temperature to 350F.
- In a large bowl, prepare filling mixture. Whisk together Eggs and Yogurt. Stir in cooled onions and bell pepper, Prosciutto, Basil, Cheese, Salt/Pepper.
- Pour mixture into pie crust. Bake at 350F for 50-75 minutes, until center is just set.
- Remove quiche from oven and allow to cool for 10-20 minutes. Enjoy!
- Pair this with a crisp Pinot Grigio or Sauvignon Blanc to cut through the fat and saltiness of the prosciutto.
- Save your egg white when making the crust. You can use it to create an egg wash for your crust if you want extra moisture protection.
- Use a metal tart/quiche pan, deep dish pie pan, or a 10" pie plate. The classic 9" pie plate is doable, but baking time will be extended (or consider using less onion for reduced filling size).
- Once quiche is removed from oven, it will continue to cook further so allow sufficient time for quiche to sit/cool before eating!
- Because this quiche is overloaded with caramelized onions (yum!), it will have a darker color than your typical quiche.
- Don't be afraid to get creative. Swap out Bell Pepper and Basil for your favorite veggies and herbs!
- Remember that prosciutto is salty, so go light on the added salt when making your filling.