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Sentimental Journey - Quiche Lorraine
by
Shane "Culinary Alchemist" Wingerd
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%20so%20it%20is%20sort%20of%20near%20and%20dear%20to%20my%20heart.%20%20I%20got%20the%20set%20on%20sale%20at%20JC%20Penney%20back%20in%20the%20early%2090's.%20%20Which%20was%20a%20good%20thing,%20cause%20it%20was%20expensive%20stuff%20and%20I%20wasn't%20making%20much%20money%20at%20the%20time.%20%20I%20lived%20in%20Clackamas,%20had%20roommates%20and%20coexisted%20with%20an%20evil%20cat%20that%20use%20to%20relieve%20himself%20in%20my%20bathtub%20all%20the%20time.%20%20Man,%20those%20were%20the%20some%20interesting%20times.%20It's%20sometimes%20amazes%20me%20how%20many%20memories%20you%20can%20tie%20to%20something%20as%20simple%20as%20a%20baking%20dish.%3C/p%3E%3Cp%3ESort%20of%20fitting,%20since%20it%20IS%20French%20White,%20that%20the%20two%20piece%20set%20consisted%20of%20a%20Quiche%20Dish%20and%20a%20Souffle%20dish.%20%20:)%20I%20love%20this%20piece%20(F-3-B)%20and%20I%20use%20it%20all%20the%20time.%20%20Mainly%20because%20it%20is%20used%20for%20one%20of%20my%20favorite%20things.%20One%20of%20the%20first%20things%20I%20ever%20learned%20to%20bake%20as%20a%20matter%20of%20fact.%20%20Quiche!%3C/p%3E%3Cp%3EOh%20yeah,%20the%20whole%20%22Real%20men%20don't%20eat%20quiche%22%20thing.%20%20Poppycock!%20%20I%20say.%20%20Ain't%20ever%20been%20nothin'%20wrong%20with%20Eggs,%20Bacon%20and%20Toast%20for%20breakfast.%3C/p%3E%3Cp%3EIt's%20true.%20%20Quiche,%20which%20is%20a%20French-ization%20of%20the%20German%20word%20Kuchen%20(meaning%20Cake),%20was%20originally%20made%20with%20bread%20as%20a%20crust.%20%20So%20in%20essence,%20it%20kind%20of%20started%20out%20like%20a%20bread%20pudding%20(minus%20the%20sugar%20of%20course)%20Then,%20sometime%20along%20the%20way,%20down%20through%20the%20ages%20the%20toast%20was%20replaced%20with%20a%20pastry%20crust.%3C/p%3E%3Cp%3EThis,%20for%20me%20at%20least,%20is%20awesome,%20cause%20NOW%20it's%20pie.%20%20And%20I%20love%20Pie.%20%20I%20love%20pie%20almost%20as%20much%20as%20I%20love%20my%20CorningWare%20French%20White%20Quiche%20dish.%20%20It%20must%20be%20noted,%20that%20this%20dish%20works%20equally%20well%20for%20tarts%20and%20other%20open%20pies.%20%20There%20have%20even%20been%20times%20that%20I%20have%20baked%20Mac%20&%20Cheese%20in%20it,%20cause%20you%20get%20more%20crust.%20%20:)%3C/p%3E%3Cp%3EQuiche%20Lorraine,%20in%20particular,%20is%20one%20of%20my%20favorites.%20%20How%20can%20you%20go%20wrong%20with%20Bacon%20and%20Egg%20Pie?%20%20Please%20note,%20I%20left%20out%20the%20onions.%20%20That%20is%20because%20there%20are%20no%20onions%20in%20Quiche%20Lorraine.%20%20Bacon%20&%20Onion%20Quiche%20is%20called%20Quiche%20Alsacienne%20%20(Let's%20give%20them%20credit)%20%20There%20is%20no%20cheese%20either...%20That%20is%20an%20American%20thing.%20%20The%20reason%20is%20simple.%20%20In%20Lorraine,%20they%20use%20Cr%C3%A8me%20Fra%C3%AEche%20instead%20of%20Heavy%20Cream%20to%20make%20quiche.%20%20Cr%C3%A8me%20Fra%C3%AEche%20is%20already%20flavorful%20enough,%20so%20no%20cheese%20is%20added.%20%20Since%20it%20has%20been%20rarely%20available%20in%20the%20United%20States,%20up%20until%20recent%20years,%20cheese%20was%20sort%20of%20a%20necessary%20addition.%20%20But%20now%20that%20it%20is%20available%20in%20most%20supermarkets%20(heck,%20it's%20even%20made%20domestically%20now)%20I%20think%20it's%20time%20to%20forgo%20the%20cheese%20and%20use%20Cr%C3%A8me%20Fra%C3%AEche%20for%20a%20more%20authentic%20flavor.%3C/p%3E%3Cp%3EQuiche%20Lorraine%3C/p%3E%3Cp%3EAlways%20remember,%20the%20key%20to%20perfect%20pastry%20crust%20is%20cold%20ingredients%20and%20speed.%20(the%20refrigerator%20is%20your%20friend)%3C/p%3E%3Cp%3EIn%20a%20medium%20bowl,%20combine%20AP%20Flour,%20Spelt%20Flour,%20Salt%20and%20Black%20Pepper%20(if%20using)%20with%20a%20whisk.%3C/p%3E%3Cp%3EAdd%20sliced%20butter%20and%20work%20it%20into%20the%20flour%20with%20your%20fingers%20or%20a%20pastry%20cutter.%3C/p%3E%3Cp%3EIn%20a%20small%20bowl,%20combine%20Ice%20Water%20and%20Sour%20Cream%20with%20a%20fork.%3C/p%3E%3Cp%3EAdd%20this%20to%20the%20Flour/Butter%20mixture%20and%20stir%20with%20a%20fork%20until%20a%20dough%20forms.%3C/p%3E%3Cp%3EYou%20may%20chill%20it%20at%20this%20point%20if%20you%20like,%20or%20roll%20out%20to%20a%2013%20inch%20circle.%3C/p%3E%3Cp%3ERoll%3C/p%3E%3Cp%3Ethe%20pastry%20over%20your%20rolling%20pin%20to%20move%20to%20your%2010-inch%20Quiche%20dish.%20(F-3-B)%20%20Spelt%3C/p%3E%3Cp%3Emakes%20it%20a%20little%20more%20tender%20and%20it%20will%20rip%20fairly%20easily%20if%20you%20try%3C/p%3E%3Cp%3Eto%20fold%20it%20into%20quarters%20to%20move%20it%3C/p%3E%3Cp%3EUnroll%20into%20your%20dish%20and%20gently%20coerce%20it%20down%20into%20the%20dish.%3C/p%3E%3Cp%3EBecause%3C/p%3E%3Cp%3Eof%20the%20rustic%20nature%20of%20quiche,%20I%20simply%20tear%20the%20extra%20pastry%20from%20the%3C/p%3E%3Cp%3Eedge%20and%20leave%20it,%20but%20your%20can%20trim%20with%20a%20knife%20and%20crimp%20it%20if%20you%3C/p%3E%3Cp%3Elike.%3C/p%3E%3Cp%3EDock%20it%20(poke%20holes%20in%20it)%20with%20a%20fork%20and%20refrigerate%20for%2030%20mi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