About the recipe
“Lurleen” is a tongue-in-cheek Southern riff on the classic French quiche Lorraine. While Lorraine is made using Gruyere and bacon, we’ve added cooked collards for Lureen’s version, as well as swapped in a more neutral blend of Jack cheese and Parmesan. Of course, we had to keep the bacon, and (in fact) we added a bit more than is found in the average Lorainne recipe. (It’s the Southern way!)
You can always use a store-bought pie crust instead of making one from scratch, but the difference in homemade is noticeable. Plus, our cream cheese pie dough recipe is easy and foolproof. A tip? The next time you bake a pie, double the recipe for the crust. Form the extra dough into a ball, tightly wrap in plastic wrap, and freeze until you’re ready to bake your next quiche.
Serves: 6 to 8
Hands On Time: 55 minutes
Total Time: 2 hours and 40 minutes
4 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 2/3 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 cup heavy cream
2 large eggs, plus two large egg yolks
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 cup cooked collard greens, drained and chopped
8 strips applewood-smoked bacon, cooked and chopped
To make the crust: Heat the oven to 300 degrees. Lightly coat a 9-inch deep-dish pie plate with nonstick oil spray.
In a large bowl, combine the flour, sugar and salt. Sift in the baking powder and whisk well to ensure there are no lumps.
Using a stand mixer fitted with the paddle attachment, cream the butter and cream cheese until light and fluffy. Scrape down the sides of the bowl and the paddle. Add the flour mixture and knead until the dough just comes together.
Remove dough from the bowl and knead on a very lightly floured work surface until smooth, about 2 minutes. Cover with plastic wrap, and refrigerate until slightly firm, but not hard, 15 to 20 minutes.
On a lightly floured work surface, roll the dough into a disc just larger than the circumference of the prepared pie plate. Line the pan with dough and crimp or trim the edges as desired. Use a fork to poke holes in the bottom of the dough.
Cover the dough with aluminum foil and fill with dried beans or pie weights. Bake until crust is lightly golden and no longer raw, 30 to 40 minutes. Carefully remove foil and weights, and place the pie dish on a rimmed baking sheet.
To make the filling: In a second large bowl, whisk together the cream, eggs, yolks, salt and pepper. Add the cheeses, collards and bacon, and stir to combine. Pour into the par-baked crust.
Spray a piece of aluminum foil with nonstick oil spray and lightly cover the quiche. Bake until the filling is set, 40 to 45 minutes. Let cool slightly before serving.