Thursday, February 5, 2009

Quiche Lorraine for Reina

This is a classic French egg dish that we all had to love in the 80s.  I made a lot of them with many variations.  Whitney & I hosted a breakfast for her Emory soccer team one morning for over 25 people.  That was a lot of quiche.  Brad tells me that Reina loves this dish too. During daddy time the two of them often walk to their neighborhood coffee stop to bring home coffee & breakfast treats for Mommy. This often includes quiche.  Reina loves her share.  I hope Amber gets some too. This recipe was tested in the kitchen today and tried out on Kate & Ella.  I hope those of you who try this like it as much as they did.  Kate says, "Mmm..It's yummy!"
Pate Brisee:
1 1/4 cup flour
1 cube butter, cold
1/2 tsp salt
up to 1/4 cup ice water
In a food processor combine flour, salt and butter (cut in small pieces) until the consistency resembles corn meal.  Slowly add a stream of ice water until the ingredients all come together.  Don't overprocess or the crust will be chewing instead of flaky. Shape into disk.
Refrigerate for at least 15 minutes
Roll out.  Line pan. Prick with the tines of a fork. Line the inside of the dough with parchment paper and then dried beans or pie weights.  Bake in 450 deg oven for 5 minutes.  Remove from oven and lift out weights. Or buy premade crust and blind bake.

Custard filling:
1 cup Gruyere cheese, grated
4 bacon slices, cooked crisp and crumbled
1 onion ( I used a Cipollini) sauteed in 1 Tbs bacon fat
1/4 cup Parmasean cheese, grated
Mix the ingredients and place in partially baked pie shell

Custard:
3 eggs
1 1/2 cup half and half
1/8 tsp. cayenne
1/4 tsp fresh grated nutmeg
1/2 tsp salt
Mix well and pour over the food ingredients.  Fill only 2/3 of the way up or you risk it bubbling over.  Place back in the 450 oven for 15 minutes.  Reduce heat to 350 for another 15 minutes.  It shouldn't jiggle too much in the middle.  A little is ok.  Let cool.  Enjoy!

Variations:
Use any yummy combination for the inside.
ALWAYS use the ratio of 1 large egg to 1/2 cup half & half for the custard.  With this ratio you can fill any size pastry lined dish.  Fill only to 2/3 of the vessel height.  Always blind bake for 5 minutes at 450.  Always bake custard for 15 minutes at 450 and judge the amount of time at 350 until the custard is almost set.

3 comments:

Marjorie said...

Yummy! I haven't made quiche for a couple of years. It is pretty labor intensive, but the end results are worth it, I guess.

Plain Jane said...

yum!!!!!!! I do love a good quiche.

Amber T said...

This sounds great! We'll have to make it this next weekend. I'll let you know how it turns out.