QUICHE LORRAINE

QUICHE LORRAINE

SERVE WITH A NICE FRUIT SALAD

This past weekend I had the pleasure to have a wonderful family reunion in Upper Black Eddy, PA on the Delaware River.  My Family (we were a group of seven) came from all over and stayed in a rented fabulous River House. Thank you brother Paul!  My brother organized the gathering and also had the furthest to travel.  He wanted it to be a mini –vaca for all and simple for all - no fuss and no mess and eat out and just tour the fun Bucks county towns.

I had wanted to bring the Saturday night meal but he said he would call the trip off if I did anything like that – So I heeded his words and planned to at least sneak in some breakfast items.  Bagels, cream cheese, cut up fruit, juice,coffee, tea and a QUICHE LORRAINE!  I choose to make a quiche, as they can be made ahead of time and frozen and then

just reheated! That was simple – so I stayed within my brother’s rules.

            Quiche comprises of a tender custard filling in a delicate single crust pie and can be made with many additions to the simple Custard. ( ie all kinds of cheeses like: goat, cheddar, vegetables such as: broccoli, peppers, mushrooms; meats: ham, bacon, sausage;

and different herbs from parsley, dill, tarragon etc)  Be inventive and use what you have on hand.

But the age old French favorite – the traditional QUICHE LORRAINE is specific in adding onion, bacon and Swiss cheese to the custard.

Here is what I made.        

               (sorry for the lack of pictures of making it as I didn’t think to blog at the time.)

Ingredients:

One Pillsbury pie crust

One Large pie tin (I think it was 10 inches)

Filling:

8     slices bacon, (cooked until very crispy and then crumbled)

1     cup shredded Swiss cheese

1/4  cup finely chopped onion, then sautéed

(1     tablespoon olive oil - use if you baked the bacon instead of bacon fat from frying)

6     large eggs

2     cups whipping cream or half-and-half

¼     teaspoon salt

¼     teaspoon pepper

1/8   teaspoon paprika

Spray your pie tin with a on stick spray. Place a pie crust (I used a pre-made one) rolled to be about 1 ½ inch wider than the tin.  Fit the crust to the bottom well and then up the sides. The extra hang over crust you will roll and crimp to make a decorative edge.  With a fork prick the bottom so when we bake it bubbling up will not take place.  Bake at 400 for 5 minutes (just before the sides begin to sink down)  OR fill with dried beans and bake 10minutes.

Fry the bacon until very crisp.  Drain on paper towels and when cool crumble.  Meanwhile, in the bacon fat saute the onions until soft – 3-4 minutes on medium heat.  Then beat the eggs until well mixed and add the cream and spices.

Sprinkle the cheese, onions and bacon on the bottom of the crust. Top with the filling.  Bake at 375 for 35-40 minutes until set and lightly browned.   

If you are freezing make sure to remove from the oven just before the center sets as warming will again make the custard more dense.

TIPS:

• ·        This is a great breakfast, brunch, dinner or side dish.

• ·        Leftovers warm nicely for a few days.

• ·        Sprinkle chopped parsley for a more colorful dish
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• As always be your own Creative Dump Cook and change this recipe to         
                                  what YOU have on hand!
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