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Quiche Lorraine and 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 or 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] 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 an hors d’oeuvre.
- 1 pre-made 9-inch
pie crust or pastry for single-crust pie (recipe below)
- 8 slices
- 1 medium
onion, thinly sliced
- 6 fresh
- 1 cup
half and half
- 1 cup
- 1/4 teaspoon
- 1 1/2 cups
shredded Swiss cheese or Gruyere cheese
- 1 tablespoon
- 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.)
- 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.
- 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.
- 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.
- 1 1/4 cups
- 1/4 teaspoon
- 1/3 cup
- 4 to 5 tablespoons
- 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.
- 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.
- Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry, crimp edges.
- Do not prick pastry. Bake as directed above.