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      Recipe: Quiche Lorraine

      April 17, 2009

      Quiche Lorraine

      Adapted from ‘Mastering The Art of French Cooking’

      Serves

      4 – 6

      Preparation Time

      1 hour

      Ingredients

      3-4 ounces lean bacon (6-8 slices, medium thickness)

      1 – quart water

      1- 8-inch partially cooked pastry shell placed on a baking sheet; see below for a whole wheat pie crust recipe

      3 eggs

      1 ½ – 2 cups whipping cream, or half and half

      ½ cup grated Gruyere cheese

      ½ tsp salt

      Pinch of pepper

      Pinch of nutmeg

      1-2 Tb butter cut into pea-sized dots

      Method

      Preheat oven to 375 degrees

      Cut bacon into pieces about an inch long and ¼ inch wide. Simmer for 5 minutes in the water. Rinse in cold water. Dry on paper towels. Brown lightly in a skillet. Press bacon pieces into bottom of unbaked pastry shell.

      Beat the eggs, cream or half and half, and seasonings in a mixing bowl until blended. Stir in cheese. Pour into pastry shell and distribute the butter pieces on top.

      Set in upper third of preheated oven and bake for 25-30 minutes or until quiche has puffed and browned. Slide quiche onto a hot platter and serve.

      Pie Crust

      Adapted from ‘Laurel’s Kitchen’

      My one change to this recipe is to replace margarine with butter. And I always opt for the combination of whole wheat flour and whole wheat pastry flour. I have included the recipe pretty much as the book lays it out so it can be used for other purposes. For the above quiche recipe do not make a lattice.

      Serves

      4 – 6

      Preparation Time

      1 1/2 hours

      Ingredients

      1 1/2 cups whole wheat flour, or combination of whole wheat and whole wheat pastry flour

      1/2 cup wheat germ

      10 Tbs of butter

      1 tsp salt

      4-6 Tbs cold water

      Method

      Preheat oven to 400 degrees.

      Stir together the flour, wheat germ, and salt. Cut the butter into the dry ingredients with two knives or a pastry cutter. When dough is the consistency of rolled oats, sprinkle with the water, using just enough to hold the dough together. Using cupped fingers, work the dough together quickly and gently. As soon as it will hold together, form into a ball. For best results, refrigerate for at least a half-hour, or even overnight, but be sure to remove from the refrigerator and hour before rolling it out.

      Press the dough out into a thick disc. Roll to size on a lightly floured surface, or between sheets of waxed paper, or on a pastry cloth. Gently roll the dough over the rolling pin and onto a pie plate, easing it loosely into the plate. If it should stick to the table, slide a long sharp knife underneath, and if it should tear, patch with extra dough once it is in place. Gently press the dough into the plate so there are no air pockets. Cut off the excess with a sharp knife, but be sure to make the rim extra thick so it won’t burn. If you are going to fill the pie before baking, you may use the extra dough for lattice.

      Form a rim, and prick pie shell all over with a fork.

      Bake for 10-12 minutes, cool, and fill. Bake for just 7 minutes if your recipe calls for a partially baked crust.

      Makes one 10-inch crust, or crust and lattice for one 8-inch pie.

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