RECIPE: Quiche Lorraine
On Monday after I read Amanda’s post about quiche, I immediately emailed her and demanded to know how we forged a psychic connection that leads us to post about the same things (see the peach incident from last year, when we both acquired peaches from Schnepf Farms: mine and hers). It turns out that we’re just both awesome and have good ideas for recipes. Lesson learned: double the Amandas, double the awesome.
I’ve touted my love for breakfast before, so it should come as no surprise that I love quiche. It’s basically the perfect food for any meal. You can add anything you want, depending on what you’re craving that day.
Last week I was wandering around Trader Joe’s, as I’m apt to do after a particularly stressful day at work, and in the cheese aisle (which, let’s face it, is the best part of TJ’s) I found this bag of deliciousness. Gruyere cheese is one of my favorites. It’s salty and sweet and tangy and so freaking expensive. So when I found this bag, I knew immediately it had to be mine AND what I’d be making for dinner that night: quiche.
I don’t make my own pie crusts. I’ve tried before and they’re always a total failure. So instead I just buy pre-made rolled pie crusts. Since I was at TJ’s, I bought their brand. Instead of using a pie plate for quiche, I use a tart pan, the kind with a removable bottom. I use both pie crusts because the first time I used the tart pan, the quiche leaked through the bottom of the pan. Now I just use both, and it’s extra crusty (which sounds gross, sorry).
My favorite kind of quiche is the simple Quiche Lorraine, which is basically means it has bacon in it. I’ll really put anything in quiche and I honestly considered doing one with shredded Brussels sprouts, but I decided to be boring with this one instead. The caramelized onions plus bacon plus cheese equals major deliciousness.
- 1 (or 2) pie crust
- 6 slices bacon, chopped
- 1 onion, chopped
- 3 eggs, beaten
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1 1/2 cups shredded Swiss cheese
- 1 tablespoon all-purpose flour
- Preheat oven to 450 degrees.
- Line pastry with a double layer of aluminum foil.
- Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set.
- Reduce oven temperature to 325 degrees.
- Place bacon in a large, deep skillet, and cook over medium high heat until evenly brown.
- Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet, if desired.
- Cook onion in reserved drippings until tender; drain and set aside.
- In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion.
- In a separate bowl, toss cheese and flour together, then add cheese to egg mixture; stir well.
- Pour mixture into hot pastry shell.
- Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. Let quiche cool for 10 minutes before serving.