Friday, March 6, 2009

Quiche Lorraine

When Joey and I returned from France, I had all these ideas of baking homemade bread, pastries, quiches, and who knows what else. I haven't done the bread yet, and really, I am a better cook than a baker. I don't like to measure very much (measure to taste, I say!) and baking really won't let me get away with such behavior. I will try baking bread soon, but since turning vegetarian, I need to focus on cooking right now.

I did find a recipe in my Betty Crocker cookbook for a Quiche Lorraine and we made two of them (since the ingredients we bought was perfect enough for two). We had just turned vegetarian, so I substituted the real bacon with half fake Morningstar bacon and some Bacon Salt, the peppered flavor. We used the store bought pie crusts since they are just so easy, but taste just as good. I also used FRANK'S® RedHot® instead of regular cayenne. What can I say? I use what I have!

Betty Crocker Quiche Lorraine
You can serve this classic French egg dish, featuring bacon and Swiss, as a main course anytime of day.
Prep Time: 25 min
Total Time: 2 hours 5 min
Makes: 6 servings

8slices bacon, crisply cooked, crumbled (1/2 cup)
1cup shredded Swiss cheese (4 oz)
1/3cup finely chopped onion
4large eggs
2cups whipping cream or half-and-half
1/4teaspoon salt
1/4teaspoon pepper
1/8teaspoon ground red pepper (cayenne)

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1.In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2.Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3.Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
4.Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
5.Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
6.Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Very easy to make and tasty. A great glass of juice goes wonderful with it and it keeps you full all day. Enjoy!


Picture 1: Pastry shop down the street of our hotel in Paris nearby the Rue Cler and on the corner of Champ de Mars. It was amazing! Picture 2: Our first homemade quiche!

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