Jacques Pépin Makes Quiche Lorraine | American Masters: At Home with Jacques Pépin | PBS

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gruyère cheese

🥗Healthier: Emmental cheese

💰Cheaper: cheddar cheese

Emmental offers a similar flavor profile at a lower cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is leaner, while smoked ham is often more affordable.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Cut the cold stick of butter into pieces.

Add 1.5 cups of flour to the food processor and pulse with the butter.

Add a dash of salt and a dash of sugar to the mixture.

Add about 1/4 cup of cold water, adjusting to 1/3 cup if needed, until the dough comes together.

Gather the dough together and roll it out to less than a quarter of an inch thick.

Roll the dough onto the rolling pin and place it into a removable bottom quiche pan.

Pre-cook the dough in the oven at 400°F for 30 minutes, optionally with weights and parchment paper.

Cook the bacon in the microwave for about 3 minutes, checking for crispness.

Break 3 eggs into a bowl, adding 1/2 teaspoon of salt and 1/2 teaspoon of pepper, and beat until combined.

Add 2 cups of half and half to the egg mixture, mixing well.

Cut the cooked bacon into pieces and add it to the mixture along with 1 cup of grated Swiss cheese.

Pour the filling into the pre-cooked dough, filling it halfway to avoid overflow.

Bake the quiche until puffed and set, then let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens