Hello Everyone!
Spring is on its way after a mild but blustery winter. The birds are chirping, the sky is blue and I’m in the mood to bake something light and delicious for a sunny day lunch. Since I love pie, Quiche Lorraine seems like the perfect choice.
I was watching Jacques Pepin on PBS making his mother’s quiche. He has so many good tips as he is making his recipe. I’ve adapted it a bit and think my version turned out really well. It’s now one of my favorite recipes.
One of the things I learned in my Paris cooking class, is to lay out all your ingredients and measure them before asssembling the recipe. It’s a french culinary technique called “mise en place”, everything in its place, which helps when assembling a recipe. Also read a recipe thoroughly before starting (something I have to remind myself of often).
You can blind bake the crust before hand, if you like, then just make the filling and pour into the crust and bake until golden.
QUICHE LORRAINE
I pie crust (see below)
5 strips of Neuske’s bacon, cut into 1/2 inch pieces
1/2 yellow onion, chopped
1 cup cheese (half cheddar and half gourye), shredded
1 3/4 cup half and half
4 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon nutmeg
Prepare the crust: 2 1/2 cups flour
1/2 Tablespoon sugar
1/2 teaspoon salt
2 sticks COLD unsalted butter, cut into 1/4 inch pieces
7 Tablespoons ice water
1. In a food processor, place flour, sugar and salt. Pulse a couple of times.
2. Add the cold butter and pulse until you have coarse crumbs,
3. Add water slowly and pulse just until small balls form.
4. Place dough on a silipat mat and gather to form into a ball. Divide in half and cover with plastic wrap. Refrigerate for 1 hour.
Use a tart pan with a removable bottom. (A pie pan is okay too). Take the dough out of the fridge and roll out about 12 inches. Fit into the tart pan. Prick the bottom with a fork. Place a piece of parchment paper on top of the dough, add weights (beans) and bake in a 350 oven for about 40 minutes, until golden. Remove from the oven and remove the pie weights and paper.
For the filling: Preheat the oven 350.
Cook the bacon in a large skillet until crisp. Remove with a slotted spoon and place in a dish.
Cook the chopped onion in the skilled with the bacon fat until the onion is translucent and gold. Transfer to the dish with the bacon.
In a large bowl, whisk 4 eggs, then add 1 3/4 cup half & half 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon paprika and 18 teaspoon nutmet. Mix well. Add the bacon onion mixture and the cheese.
Place the prepared pie crust on a large baking sheet. Pull out the rack in the oven and place the baking sheet onto the rack. Carefully pour the egg mixture into tart pan and close the oven. Bake for 50 minutes. Cool slightly before serving.
Bon appetit!
Pipka