Cookbook:Quiche Lorraine

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This is a tall fluffy custard quiche as served at Thomas Keller's restaurant, Bouchon. This version is brief and slightly modified with less filling and more custard; you can find the full version in Keller's Bouchon cookbook.

• ¾ lb pork belly, skinned and cut into lardons 1½ x ⅜ inches
• 1½ cup onion confit
• ¾ tsp kosher salt
• ¼ tsp fresh ground black pepper
• 2 tsp chopped thyme
• 1 tall quiche shell, baked as directed in a 9x2-inch quiche ring on parchment
• ½ cup grated Comté or Emmentaler cheese
• 1 recipe's worth of quiche batter

• Oven
• 1 ea. baking sheet at least 9 inches across
• Paper towels
• Measuring cups and spoons
• Frying pan, 9 inches or larger

1. Preheat oven to 375°F (190°C).
2. Bake pork belly lardons on baking sheet for 20–25 minutes. The fat should be rendered, but the pork should not be crisp. Drain on paper towels.
3. Lower oven heat to 325°F (163°C).
4. Add onion confit, pork, salt, pepper, and thyme to the frying pan over medium heat. Allow to warm up for 4 minutes. Drain on paper towels.
5. Arrange ¼ cup cheese and half the pork mixture in the bottom of the quiche shell.
6. Pour half the quiche batter into the shell, and check for leaks. If the shell is leaking a tiny bit or not at all, you can continue; if it's leaking a lot, it's best to bake the mixture in a casserole dish and serve the crust on the side.
7. Sprinkle the rest of cheese evenly over the filling, then top with the remaining pork mixture.
8. Add enough quiche batter to fill the rest of the crust without spilling. You may not need all of it.
9. Bake the quiche for about 90 minutes, checking every so often. The quiche is done when it's browned on top and it jiggles slightly like a properly set custard when you shake the pan. If it still looks quite liquid, it probably needs more time. If it's hard, puffed up a lot, and doesn't really jiggle, it might be overbaked. Adjust the time and temperature accordingly for your oven.
10. Cool completely at room temperature, then chill in the fridge at least overnight and up to 3 days.
11. Cut the excess crust off the top of the quiche ring, then run a paring knife carefully between the ring and the crust to separate them. Remove the ring, then slice the quiche. Serve at room temperature or warm up for 15 minutes at 350–375°F.

• You may have extra quiche batter, and you have a few options here. The first is to check the quiche after about 10–15 minutes of baking to see if you can fit any more of the quiche batter on top. If not, you can always bake the extra in a little ramekin and have it with leftover crust pieces.