Making Quiche Alsacienne — Why Your Lorraine Is Actually This | MCAU S1E24

Today's MasterChef Australia S1E24 challenge: make a French dish with gruyère cheese. I went with a classic Quiche Alsacienne — the quiche most people think is a Lorraine, but isn't. Rich custard, smoky lardons (well, bacon — we talk about that), gruyère, and softened onions in an all-butter crust. My recipe is based on several French cookbooks including Julia Child and Paul Bocuse, with the crust from King Arthur Baking. ALL-BUTTER CRUST (KING ARTHUR BAKING) 115 g very cold unsalted butter 150 g all-purpose unbleached flour 1/4 tsp salt 60 g very cold water FILLING 80 g (1 small) onion, finely chopped 175 g bacon, cut into matchsticks (smoked pork belly preferred) 90 g gruyère cheese, grated CUSTARD 400 g whipping cream 2 large eggs 1/3 tsp salt (adjust to taste based on bacon saltiness) 1/8 tsp freshly grated nutmeg (use sparingly) EQUIPMENT 19 cm (7.5 in) tart ring, 4 cm (1.75 in) tall Stand mixer with paddle attachment Instagram:   / dontgiveawhisk   Music: https://www.epidemicsound.com/ #quiche #quichealsacienne #masterchefaustralia #mcau #baking #frenchbaking #gruyere #homebaker #dontgiveawhisk