There are quiche recipes and then there are quiche recipes. I am going to share with you a recipe for quiche lorraine that you are sure to enjoy.
We started with a block of Jarlsberg cheese. You could use swiss or cheddar cheese or even gouda. Any of the semi-soft cheeses for which you have a taste will work. This recipe calls for one cup of shredded cheese.
I used the grater attachment in my new Chef Tony Slicer-Dicer from QVC. I love this. It is like an updated version of the the Veg-O-Matic which was popular many, many years ago when I was young.
The grater did a perfect job of grating the Jarlsberg for this quiche. The perfect consistency.
We then covered the pie crust with a double layer of foil, pressly it firmly against the crust and folding it over the sides of the pie plate.
A little while later, here was our beautiful, golden brown crust just waiting for the filling.
Everything mixed together and poured into the pie crust. You will see that the filling just covers the top of the pie crust but stays below the outer rim of the pie plate. This was precisely what I was looking for.
Finally, out of the oven, we had a most gorgeous and perfectly baked quiche lorraine. I could not have asked for a more perfect quiche. I butter knife inserted into the center of the pie and removed showed that the pie was cooked through and ready to be removed from the oven.
And here is a picture of the final product. Unadorned. No dollop of sour cream or sprig of parsley or fanciful decoration on the plate. This is a stand alone dish. All the tastes you are looking for are right in there. And look at the nice, clean, uncluttered look of the crust which is hidden just under the outer edge of the slice. This was simple perfection. And extraordinary.
If you are interested in giving this a try, here is the recipe. Let me know how it turns out.
QUICHE LORRAINE
8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss or Cheddar or Jarlsberg cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
¼ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
Heat oven to 425°F. Place ready-to-go refrigerated pie crust into 9-inch quiche dish or glass pie plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Makes 6 servings
We started with a block of Jarlsberg cheese. You could use swiss or cheddar cheese or even gouda. Any of the semi-soft cheeses for which you have a taste will work. This recipe calls for one cup of shredded cheese.
I used the grater attachment in my new Chef Tony Slicer-Dicer from QVC. I love this. It is like an updated version of the the Veg-O-Matic which was popular many, many years ago when I was young.
The grater did a perfect job of grating the Jarlsberg for this quiche. The perfect consistency.
So here was basically every ingredient needed for the filling; eggs, salt, pepper, cayenne pepper, cheese, onion, bacon and half and half (or whipping cream - whichever you prefer).
I am a busy boy. I do not have time to make pie crust. Plus, I must admit, I never have good luck with them turning out like I would like. Since these ready-made pie crusts are available, why not use them. I'll never make a pie crust as good as these and it saves an inordinate amount of time. So, the bottom line, I don't make pie crust anymore. I leave that to the Pillsbury Dough Boy.
Into the pie plate with this ready-made crust, pressing it firmly into place along the bottom and sides of the plate. The recipe calls for leaving the pie crust to drape over the sides of the plate, cutting it back along the outside edge of the plate and then "fluting" it. I do not do that. Ever. I cut the pie crust every so cleanly just along the inside edge of the pie plate. Why? Because I have never, ever tasted the fluted edge of a pie crust on any pie that was good. It is always too brown or even burned. Most times that are tough and difficult to eat and detract from the taste of the pie. I understand it is ornamental. But I don't like it and most times do not eat it. So why have it.
We then covered the pie crust with a double layer of foil, pressly it firmly against the crust and folding it over the sides of the pie plate.
A little while later, here was our beautiful, golden brown crust just waiting for the filling.
Everything mixed together and poured into the pie crust. You will see that the filling just covers the top of the pie crust but stays below the outer rim of the pie plate. This was precisely what I was looking for.
Finally, out of the oven, we had a most gorgeous and perfectly baked quiche lorraine. I could not have asked for a more perfect quiche. I butter knife inserted into the center of the pie and removed showed that the pie was cooked through and ready to be removed from the oven.
And here is a picture of the final product. Unadorned. No dollop of sour cream or sprig of parsley or fanciful decoration on the plate. This is a stand alone dish. All the tastes you are looking for are right in there. And look at the nice, clean, uncluttered look of the crust which is hidden just under the outer edge of the slice. This was simple perfection. And extraordinary.
If you are interested in giving this a try, here is the recipe. Let me know how it turns out.
QUICHE LORRAINE
8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss or Cheddar or Jarlsberg cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
¼ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
Heat oven to 425°F. Place ready-to-go refrigerated pie crust into 9-inch quiche dish or glass pie plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Makes 6 servings
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