SOMA Living June 2025

RECIPE OF THE MONTH

INSTRUCTIONS

SHEET PAN QUICHE LORRAINE Dough Chilling Time: 1 hr 15 mins Prep Time: 40 mins Bake Time: 55 mins Servings: 12 This easy sheet pan quiche lorraine has a flaky crust and a cheesy filling punctuated with bits of crispy bacon. It can easily feed twelve and is completely versatile and customizable.

BUTTERY PIE CRUST 1. Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix. 2. Add the butter and shortening and pulse about 10 -12 times, until the fat is cut into the flour mixture and it is pea size. 3. Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter. 4. Scrape dough onto the counter and form it into a flat disc. Wrap it in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.) 2. Lightly dust the dough with flour and between two sheets of wax paper roll the dough is a little wider and longer than a half sheet pan. (I like to gather the pastry scraps, roll out and cut it into decorative shapes. They can be placed on the tart in decorative pattern and brushed with cream before baking.) 3. Carefully wrap the rolled doll around the rolling pin and unravel over the sheet pan so the edges over-hang evenly. Place in refrigerator or freezer until well chilled, 15-20 mins. Crimp the edges with MAKE THE SHEET PAN QUICHE 1. Preheat the oven to 375 degrees.

your fingers or a fork and prick the bottom a few times with a fork. 4. Line the crust with foil or parchment paper and fill with pie weights or dried beans/rice and bake until pale golden, about 20 mins. Be sure the edges are fully covered with the foil or parchment and the pie weights are pushed into the sides. 5. Carefully remove the weights and continue to bake for 10 more minutes. 6. While the crust is baking whisk the eggs in a large bowl. Continue to whisk in the cream, milk, salt, and pepper. Stir in the crumbled bacon and cheese. 7. Pour the egg mixture into the prepared crust and bake until the custard is set, about 25 mins. Slice • The best way to transfer the rolled dough to the sheet pan is to carefully roll it onto your rolling pin (like a roll of paper towels) and then move over to your sheet pan and unroll it gently. Start at one end and unroll it as you move down the sheet pan. • Be sure to prick the bottom of the dough a few times before baking to prevent it from bubbling. • When blind baking your pie shell, be sure the weights (or uncooked rice or beans) go right up the sides to avoid the sides collapsing or shrinking. and serve warm. RECIPE NOTES Special Equipment: Half Sheet Pan

INGREDIENTS

BUTTERY PIE CRUST 2 1/4 cups all purpose flour 1 Tbsp sugar 1 tsp kosher salt 8 oz unsalted butter, very cold (2 sticks) 1 1/2 Tbsp shortening, very cold 1/3 cup ice water SHEET PAN QUICHE LORRAINE 12 eggs 1 1/4 cup heavy cream 3/4 cup whole milk 1 tsp kosher salt 1/4 tsp freshly ground black pepper 8 strips of crispy bacon, crumbled 4 oz swiss cheese, shredded or chopped 8 oz monterey jack cheese shredded

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Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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