Matthew – Dad what is Quiche Lorraine?
It is a
savory pie also known as a Quiche. Why don’t you look it up on the internet and
we can make it together.
Matthew –
Cool!
Find out
what we need to make this dish, and we can go to the store to buy all the ingredients
we must have.
Matthew –
I like that!
One more
thing Matthew, find out the history behind this recipe and during lunch you
can tell us all about Quiche Lorraine!
This was
a great experience. I think Matthew will remember what a Quiche Lorraine is for
a very long time.
We used shortcuts
to create the dish. We purchased a ready made Pillsbury pie crust and Oscar Mayer
Bacon pieces. I did not want my 12 year
old son in the kitchen for hours to make a Quiche from scratch. Making pie crust and frying bacon would have
taken a long time. So, we made the quiche
following a recipe he found online and we had a very nice lunch prepared by Chef
Matthew who gave us a little history about the origin of this fantastic
dish.
Recipe from: Simplyrecipes.com
INGREDIENTS
1 recipe pie dough or a prepared frozen pie crust
1/2 pound of bacon (you can use more or less to your taste)
1 cup milk
1/2 cup heavy cream
3 eggs
1/2 teaspoon salt
Black pepper to taste (we used about 1/2 teaspoon)
1/8 teaspoon ground nutmeg
1 cup grated gruyere or other cheese (cheddar works too)
1 heaping tablespoon chopped chives
METHOD
1a If you are making
your own pie crust, roll out the pie dough into a 12-inch round. Place it in a
10-inch wide, 1 1/2-inch high tart pan, pressing the dough into the corners.
Use a rolling pin to roll over the surface of the tart pan to cleanly cut off
the excess dough from the edges. Freeze for at least half an hour before
blind-baking.
1b Pre-bake the frozen
crust (also called "blind" baking). Preheat oven to 350°F. Line the
frozen crust with heavy duty aluminum foil or with parchment paper. Allow for a
couple inches to extend beyond the sides of the tart or pie pan. Fill
two-thirds with dry beans or other pie weights (I've heard copper pennies work
well for this too). If you are using a pan with a removable bottom, place the
pan on a rimmed baking sheet in the oven to catch any spillage. Bake for 20
minutes. Then remove from oven, remove the pie weights (the easiest way to do
this is to lift up the foil by the edges) and the foil. Using the tines of a
fork, poke little holes all around the base of the crust. Return to the oven
and bake for another 10 minutes, until lightly browned all over. Remove from
oven and set aside.
2 Cook the bacon. Heat
a large frying pan on medium heat. Arrange strips of bacon in a single layer on
the bottom of the pan (you may need to work in batches or do two pans at once).
Slowly cook the bacon, turning the strips over occasionally until they are
nicely browned and much of the fat has rendered out. Lay the cooked strips of
bacon on a paper towel to absorb the excess fat. Pour fat out of the pan into a
jar (not down the drain, unless you want to clog the pipes) for future use, or
wait until it solidifies and discard in the trash. Chop the cooked bacon
crosswise into 1/4-inch to 1/2-inch pieces.
3 Preheat oven to 350°F. Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives and whisk a little more. Add the milk and cream and whisk vigorously to incorporate and introduce a little air into the mix – this keeps the texture of the quiche light and fluffy.
Arrange the bacon and cheese in the bottom of the pie crust.
Whisk the egg-milk mixture hard again for a few seconds, then pour
it gently into the pie crust. You want the bacon and cheese to be suspended in
the mix, so you might need to gently stir it around just a little. You also
want the chives, which will float, to be evenly arranged on top, so move them
around with a spoon until you like where they are.
4 Put the quiche into the preheated oven and bake for 30-40 minutes. (If using pan with removable bottom, be sure to place a rimmed baking sheet underneath.) Check for doneness after 30 minutes by gently jiggling the quiche. It should still have just a little wiggle. (It will finish setting while it cools.) Cool on a wire rack.
Eat at room temperature, cold (a quiche will keep for several days
in the fridge), or reheated gently in a 200-degree oven.
Yield: Serves 6.
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