Fresh Hen Quiche Lorraine

With fresh eggs from the Food Nation Radio flock of girls. This was amazing and my son loved it! Here’s how to make Fresh Hen Quiche Lorraine.

INGREDIENTS Fresh Hen Quiche Lorraine

For the Crust

1 cup all purpose flour
1 sticks of ice cold butter
1/4 cup ice water
pinch of Himalayan sea salt

For the filling

4 large eggs or 6 medium eggs, beaten
pinch of sea salt
1 cup of cream
pinch of white pepper
8 oz of Gruyere cheese
8 oz crispy, cooked bacon (see video)
1/2 minced, sauteed onion (see video)
pinch of ground nutmeg (optional)


Preheat oven to 375 degrees F.
Working quickly, dice the butter and place in a food processor with the flour and salt. Buzz until the butter is the size of peas. Slowly add the 1/4 cup of ice water and keep buzzing until it comes together as a ball of dough.  Remove dough from food processor and place in a plastic zip locking type bag and refrigerate for 30 minutes.

While dough is in fridge, make the egg custard by combining the beaten eggs, white pepper and nutmeg.  Set aside.  Take dough out of refrigerator and place on clean counter or large cutting board.  Take a rolling pin and pound out the dough into the basic shape of the deep pie baking dish you’ll be using.  Then roll the dough out into a circle between about 1/8 and 1/4 inch thick.  Roll out dough as needed to completely cover the diameter and depth of the baking dish  Roll up the pastry around your rolling pin and unroll it over the pie plate.

Add the chopped crispy bacon, onion and cheese.   Pour the custard over the top and tap the crust that sits on the rim of the baking dish with a fork.  Using a pastry brush, paint the top rim of the crust (with the fork marks) with the same egg custard mix for a golden brown color. Bake for about 35 minutes until a toothpick comes out clean.

Let rest for 5-10 minutes before serving. Quiche definition.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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