Perfectly imperfect　: Quiche Lorraine

For this classic quiche Lorraine, I use Japanese mushrooms called Shimeji. It gives a rich flavor and a kick of “umami”. You can make your own tart or buy frozen ones from the stores. Nothing can beat the homemade tart crust so I included the recipe!

Quiche Lorraine

(Use 9inch or 24cm deep-dish pan)

Quiche Tart

· 150g of all-purpose flour

· 5 tablespoons of butter, cut into small cubes

· 1 egg, beaten

· ½ to 1 tablespoon of milk

· ½ teaspoon of salt

Filling

· 100g of bacon, cut into ½ inch pieces

· 1 onion, sliced thinly

· 150g of Shimeji mushrooms or regular mushrooms (Shimeji has more “umami”)

· 3 eggs, beaten

· 100cc of heavy cream

· 80cc of milk

· ¼ teaspoon of salt

· a pinch of black pepper

· 50g of gruyere cheese, grated

· 1 teaspoon of fresh thyme

· 1 tablespoon of olive oil

Tart Crust

1. In a food processor, combine flour and butter. Pulse to mix until the butter breaks into small pieces.

2. Add the beaten egg and milk and pulse until it forms into a ball.

3. Place the dough on a lightly floured cutting board and roll it out into a size of a CD. Saran wrap the dough and let it rest in the fridge for 30min.

4. Take out the dough from the fridge and roll it out into a disk that's about an inch bigger than the tart pan.

5. Place the dough on the tart pan. Press it firmly into the corners and ridges of the pan. Cut out unnecessary dough. Dock the dough with a fork and let it rest in the fridge for 30min.

6. Preheat oven to 200C°or 400F°. Line the interior of tart with parchment paper and place pie weights or dry beans on top of the parchment paper to prevent expansion. Bake for 15min. Remove the weights and parchment paper, and bake for another 10-15min.