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quiche Lorraine
by
Eva Thorne
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,%20asked%20me%20to%20make%20quiche%20Lorraine.%20Needless%20to%20say,%20I%20was%20a%20little%20taken%20aback%20and%20asked%20him%20where%20he%20learned%20about%20this%20French%20classic.%20Apparently,%20it%20was%20mentioned%20in%20a%20TV%20program%20he%20had%20watched.%20I%20screen%20his%20TV%20viewing%20very%20carefully;%20I%20guess%20I%20did%20a%20good%20job!%20I%20explained%20to%20him%20what%20quiche%20Lorraine%20contained%20and%20he%20was%20insistent%20that%20he%20wanted%20to%20try%20it.%3C/p%3E%3Cp%3ESo%20I%20set%20about%20finding%20a%20good%20recipe%20for%20it.%20Most%20of%20the%20recipes%20use%20cheese%20-%20either%20Gruyere%20or%20Swiss.%20However%20--%20at%20least%20according%20to%20Julia%20Child%20--%20the%20classic%20quiche%20Lorraine%20does%20not%20use%20cheese.%20I%20could%20not%20bring%20myself%20to%20make%20quiche%20that%20did%20not%20contain%20cheese.%20So%20I%20made%20a%20modified%20quiche%20and%20used%20Gruyere%20cheese.%3C/p%3E%3Cp%3EThe%20other%20issue%20to%20pay%20attention%20to%20is%20the%20crust.%20You%20should%20partially%20bake%20the%20crust%20before%20pouring%20in%20the%20mixture.%20I%20found%20a%20short%20and%20simple%20pie%20crust%20recipe%20that%20does%20not%20require%20chilling%20prior%20to%20rolling%20it%20out.%3C/p%3E%3Cp%3EI%20served%20the%20quiche%20with%20a%20garden%20salad%20and%20was%20very,%20very%20pleased%20with%20the%20result.%20So%20was%20my%20son.%20In%20fact,%20he%20liked%20it%20so%20much%20that%20he%20asked%20me%20to%20make%20it%20again.%3C/p%3E%3Cp%3EEnjoy!%3C/p%3E%3Cp%3EQuiche%20Lorraine%3C/p%3E%3Cp%3ECrust%3C/p%3E%3Cp%3ETo%20make%20the%20pastry:%20rub%20225%20grams%20of%20plain%20flour,%20a%20pinch%20of%20salt%20and%20100%20grams%20of%20butter%20into%20'breadcrumb'%20type%20consistency.%20Add%20a%20very%20small%20amount%20of%20milk,%20and%20knead%20that%20in%20(The%20milk%20can%20be%20replaced%20by%20a%20beaten%20egg%20if%20preferred).%20Add%20a%20tiny%20bit%20more%20milk%20if%20necessary%20but%20always%20a%20very%20small%20amount%20at%20a%20time.%20If%20you%20add%20too%20much%20it%20will%20suddenly%20go%20sticky%20and%20unworkable%20(if%20this%20happens%20add%20a%20little%20more%20flour).%3C/p%3E%3Cp%3EQuiche%3C/p%3E%3Cp%3ECook%20bacon%20until%20almost%20crisp.%20Remove%20it%20from%20the%20pan%20and%20drain%20on%20paper%20towels.%20Saut%C3%A9%20onion%20in%202%20tablespoons%20of%20bacon%20drippings%20until%20tender.%3C/p%3E%3Cp%3EPreheat%20oven%20to%20450%C2%BAF.%3C/p%3E%3Cp%3EBake%20the%20pie%20shell%20for%20just%20a%20few%20minutes.%20Cover%20the%20bottom%20of%20the%20partially%20baked%20pie%20shell%20with%20onions,%20bacon%20and%20cheese.%20Beat%20eggs%20and%20cream%20together%20with%20the%20salt,%20nutmeg%20and%20white%20pepper.%20Pour%20all%20into%20the%20pie%20shell.%3C/p%3E%3Cp%3EBake%20for%2010%20minutes,%20then%20lower%20the%20heat%20to%20350%C2%BAF%20and%20bake%20another%2015%20minutes.%3C/p%3E){kind=link}