Quiche Lorraine: The Queen of Quiches

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Note: We are continuing our theme of Pie throughout November, but we’ve moved from sweet to savory.

Ah, quiche.  The original fast food.  Not only is it tasty, easy to make, and saves well, it’s flexible enough to take plenty of experimentation, or whatever you’ve got in the fridge.

Here’s a classic recipe from Julia Child.

Quiche Lorraine (page 147) from Mastering the Art of French Cooking by Julia Child

(Cream and bacon quiche)

The classic quiche Lorraine contains heavy cream, eggs, and bacon, no cheese.  The bacon is usually blanched in simmering water to remove its smoky, salty taste, but this step is optional.  Diced, cooked ham, sautéed briefly in butter, may replace the bacon.

For 4 to 6 servings

3 to 4 ounces lean bacon (6 to 8 slices, medium thickness)

1 quart water

An 8-inch partially cooked pastry shell placed on a baking sheet, page 146

3 eggs or 2 eggs and 2 yolks

1 ½ to 2 cups whipping cream or half cream and half milk

½ tsp salt

Pinch of pepper

Pinch of nutmeg

1 to 2 Tb butter cut into peasized dots

 

Preheat oven to 375 degrees.

Cut bacon into pieces about an inch long and ¼ inch wide.  Simmer for 5 minutes in the water.  Rinse in cold water.  Dry on paper towels.  Brown lightly in a skillet.  Press bacon pieces into bottom of pastry shell.

Beat the eggs, cream or cream and milk, and seasonings in a mixing bowl until blended.  Check seasonings.  Pour into pastry shell and distribute the butter pieces on top.

Set in upper third of preheated oven and bake for 25 to 30 minutes, or until quiche has puffed and browned.  Slide quiche onto a hot platter and serve.

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