Quiche Lorraine

QuicheLorrainebfLOHow’s this for a main course: a pastry crust tossed together in the food processor with a bit of flour, some salt, an egg yolk and 2 sticks of butter filled with a mixture of eggs, bacon, swiss cheese, and half and half?


But not quite enough for our Easter crowd, so I added a ham quiche (quiche au jambon) to round things out and, ermmm, with both the Lorraine and the Ham Quiches, I tried to keep things ‘light’ by swapping out the heavy cream called for in the original recipes for half and half. Yeah, I know – kinda like washing that triple FrenchCookingQuarter-Pounder-with-Cheese down with a small Diet Coke – but it was something. Both quiche recipes come from the same, rather worn, cook book; but for some reason, both call for different crusts, different custard quantities, and even different cooking temps and times.


I followed both individual custard recipes, temps, and cooking times; but went with an all-butter pastry for both. Next time, I’ll just use my Mighty-Fine Pie Crust for and the custard amount and cooking time called for in the ham quiche.

QuichePastryButterbfLOBUT! and this is a big BUT! I make my quiches in rather deep 9 inch stoneware pans; If you plan on using a more traditional quiche pan or pie plate, you may want to follow the filling amounts called for here.

•One single-crust pastry (try the Mighty-Fine Pie Crust, I think you’ll be happy)
QuichePastryEggbfLO•1/2 lb bacon
•1/4 lb (1 cup) grated Swiss cheese or Gruyère
•4 eggs
•1 tbsp flour
•1-1/4 cup half and half – you could use whole milk or heavy cream, in lieu
•1/2 tsp salt
•Freshly ground pepper
•1 tbsp melted butter

01aMapleRoastedBaconbfLOMake and chill the pastry of your choice, roll it out, and fit into a nine inch pie plate.

Cook, drain, and crumble the bacon – I made my favorite maple roasted bacon, but plain old fried will be fine. Scatter the crumbled bacon in the pastry shell along with the grated cheese.

Heat the oven to 375º.

Whisk the eggs together with the flour, half and half, salt, and pepper and pour over the bacon and cheese.

QuicheCoolingbfLOBake for 30 minutes – the custard will be a bee-YOO-tiful golden and a tad puffed up.

Let rest for fifteen minutes, slice and serve.

I usually make the quiche(s) the day before, allow them to cool completely, then cover and stash ‘em in the fridge. The next day, I pull them out onto the counter for thirty minutes, then pop ‘em into a low oven for another thirty minutes to heat through; brunch done with no (same-day) muss or fuss!

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