Quiche Lorraine
As you can tell, one of my favorite things to do is explore different cultures through food, and one of my favorite cultural cuisines is that of the French. There’s so much to appreciate about it — so much history, and so much skill that is required to get it just right. I’m no chef, but cooking and baking is something that I want to learn more about. I figure the best place to start is with some French recipes. This weekend I chose to make Julia Child’s Quiche Lorraine.
This Quiche Lorraine recipe is butter and bacon on a plate… and maybe now in my heart. But my heart is also full of joy, so it’s worth it.
I also ordered two cookbooks — Julia Child’s “The French Chef Cookbook,” and David Lebovitz “My Paris Kitchen.” I’m really looking forward to see what I can cook up using these.
More to come, friends. À la prochaine!
Quiche Lorraine
Ingredients
- 6-8 pieces thickly-sliced bacon
- 1 8 inch partially baked pastry shell placed in a quiche baking pan
- 3 large eggs
- 1 ¼ – 1 ½ cups heavy cream
- ¼ teaspoon salt
- Pinch of pepper
- Pinch of nutmeg
- 1 tablespoon butter
Instructions
- Preheat oven to 375°F.
- Slice bacon son that it is ¼ inch thick, and about 1 inch in length. Brown lightly in a frying pan, then drain. Place in bottom of pastry shell.
- Whisk eggs, cream, and seasonings in a mixing bowl to blend. Pour cream mixture into partially-baked pastry shell.
- Cut butter into small pieces and distribute evenly over the top of the cream mixture.
- Bake in upper third of oven for 25-30 minutes, or until quiche is puffed and browned and a knife plunged into the middle of the custard comes out clean. Can serve hot, warm, or cold.
