Quiche Lorraine Recipe
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
Pastry for single-crust pie, recipe follows or use a pre-made 9 inch pie crust
8 slices bacon
1 medium onion, thinly sliced
6 fresh mushrooms, chopped, optional
4 beaten eggs
1 cup half-and-half
1 cup milk
1/4 t salt
dash nutmeg
1 1/2 cups shredded Swiss cheese or Gruyère cheese
1 T all-purpose flour
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 4-5 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 T 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.
Quiche, Egg, Pie
Pastry for a Single-Crust Pie
- 1 1/4 cups all-purpose flour
- 1/4 t salt
- 1/3 cup shortening
- 4-5 T cold water
- In a medium stir together flour and salt
- Using a pastry blender cut in shortening until pieces are pea-sized
- Sprinkle 1 T 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 T 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 pf pie plate.
Fold under extra pastry, crimp edges
Do not prick pastry
Bake as directed above