January 12, 2016

Quiche Lorraine

On the Menu Today~
Quiche Lorraine

Quiche became all the rage in the 70's and
luckily it has stayed a hit.
It didn't take long for it to become a
mainstay in kitchens everywhere.

Quiche is great for brunch, lunch and
makes for a great light dinner option.

Quiche has definitely become a mainstay
in my kitchen. Quiche can be made with any
number of ingredients making the options
unlimited. Perfect to whip up anytime..

Quiche [KEESH]
This dish originated in northeastern France in the region
of Alsace-Lorraine. It consists of a pastry shell filled with a savory
custard made of eggs, cream, seasonings and other ingredients such as,
onions, mushrooms, ham, shellfish or herbs.
The most notable of these savory pies is:
Quiche Lorraine,
which has crisp bacon bits and 
sometimes Gruyère cheese added to the custard filling.

Classic quiche is baked in a quiche pan, 
which has fluted, straight sides and 
ranges in diameter from 8-12 inches and
is about 1 1/2 inches deep.
Metal quiche pans have removable bottoms, 
glass and porcelain pans have solid bottoms.
Quiche can be served as a lunch or dinner entrèe,
as a first course or as a hors d'oeuvre.

Quiche Lorraine

  • 1 pre-made 9-inch pie crust or pastry for single-crust pie (recipe below)
  • 8 slices bacon
  • 1 medium onion, thinly sliced
  • 6 fresh mushrooms, chopped
  • 4 beaten eggs
  • 1 cup half and half
  • 1 cup milk
  • 1/4 teaspoon salt
  • dash nutmeg
  • 1 1/2 cups shredded Swiss cheese or Gruyere cheese
  • 1 tablespoon flour
Cooking Directions
  1. Prepare pastry for single-crust pie. Line the unpricked pastry shell with a double thickness of heavy foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
  2. Meanwhile in a large skillet cook bacon until crisp. Drain, reserving 2 tablespoon drippings. Finely crumble bacon; set aside. Cook sliced onion and mushrooms if using, in reserved drippings over medium heat until tender but not brown; drain.
  3. In a medium bowl, stir together the eggs, half-and-half, milk, salt and nutmeg. Stir in the crumbled bacon and onion/mushroom mixture. Toss together shredded cheese and flour. Add to egg mixture; mix well.
  4. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand 10 minutes.

Quiche, Egg, Pie

Single-Crust Pastry Crust

  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 1/3 cup cold shortening
  • 4 to 5 tablespoons cold water
Cooking Directions
  1. In a medium stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-sized. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time until all is moistened. Form dough into a ball.
  2. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a 12 inch circle. Transfer dough to a quiche dish or 9 inch pie plate.
  3. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry, crimp edges.
  4. Do not prick pastry. Bake as directed above.

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