Quiche Lorraine

Katie got me a copy of The Professional Chef, (8th Ed. 2006), for my birthday. Flipping through it, I saw that the quiche photo was really cool looking, being the wide and thin variety, cooked in a tart pan, rather than the deep dish springform monstrosities that seem popular today.

Anyway, its been several years since I’ve made quiche, and it sounded pretty cool. We wussed out and used prepared pie crust. Katie picked up a removable bottom tart pan from Bed, Bath, and Beyond, I think its a 9.5 or 10″ model.

Prebake the crust, according to the package, with pie weights so that it doesn’t pull away from the sides of the pan, or shrink.

A “Lorraine” quiche is bacon and swiss.

We used 8oz of chopped bacon, sauteed until it was rendered out and crunchy, carefully drained. 4oz of shredded gruyere provided the cheesy kick.

Both of those fillings were spread equally over the bottom of the pastry shell.

Then, 6oz of milk and 6 oz of heavy cream are whisked together with three eggs, and seasoned with a pinch of fresh ground nutmeg, pepper, and about a tsp of salt. The filling is then added to the pastry shell, and baked at 350 for about 40 minutes. If a knife is inserted, it should come out clean.

I really liked the quiche. Katie thought it had too much bacon, and not enough of the egg/dairy custard filling. That said, it is a thinner quiche, and so the ratios are going to be different. Here, all a person could do is cut back on the bacon, to perhaps 4 oz. I would definitely make this again, though I’d be quick to try other varients, such as broccoli and cheese, ham and cheese, spinach and cheese, etc.

quiche-lorraine.jpg

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