Quiche Lorraine
Summertime, and the livin' is easy... it sure is! Can you believe we are headed toward the month of August already? Summer please slow down, I am enjoying all of our late mornings, pool days, BBQ's and our respectable laziness ( our as in me and the kids, Mr.G is working, well because someone needs to pay the bills around here). As much as I love summer, there is something I struggle with, and no it's not the crazy island humidity, but instead cooking!! Gasp, I know how the heck do you have a food blog and yet hate cooking in the summer. The struggle is real, I just loose my kitchen mojo. Anyone else feel the same? I just want some simple suppers, something I can fix perhaps in the morning and not worry about it when it comes to dinner time. So my dear ones, I present to you the Quiche Lorraine, make it and forget about it. Serve warm or cold and add a salad, and tah-dah dinner is served!
Crust
1 3/4 cups (430 ml) unbleached all-purpose flour
1/2 teaspoon (2.5 ml) baking powder
1/2 cup (125 ml) cold unsalted butter, cubed
6 tablespoons (90 ml) ice water
1 egg
Filling
1/2 lb (225 g) bacon slices, about 1/4 inch (1/2 cm) thick, cut into pieces
1 large onion, thinly sliced
2 cups (500 ml) heavy cream
6 eggs
1 1/2 cups (375 ml) grated Gruyère cheese
Salt and pepper
Crust
In a food processor, combine the flour and baking powder. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the water and egg and pulse again until the dough just begins to form. Add ice water, if necessary. Remove the dough from the food processor and form a disc with your hands.
On a floured work surface, roll out the dough. Line a 25-cm (10-inch) quiche plate/ tart tin. Fold the excess dough inward, pressing the edges to double the sides. Refrigerate for 30 minutes or freeze for 15 minutes.
With the rack in the lowest position, preheat the oven to 190 ° C (375 °F).
Filling
Meanwhile, in a skillet, brown the bacon. Add the onion and cook until soft. Drain the cooking fat. Let cool.
In a bowl, combine the cream and eggs with a whisk, until smooth. Stir in the bacon mixture and cheese. Season with salt and pepper.
Pour into the crust and bake for about 45 minutes or until the quiche is lightly browned. Let stand for about 10 minutes.
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| Mini Quiche Lorraine |
Crust
1 3/4 cups (430 ml) unbleached all-purpose flour
1/2 teaspoon (2.5 ml) baking powder
1/2 cup (125 ml) cold unsalted butter, cubed
6 tablespoons (90 ml) ice water
1 egg
Filling
1/2 lb (225 g) bacon slices, about 1/4 inch (1/2 cm) thick, cut into pieces
1 large onion, thinly sliced
2 cups (500 ml) heavy cream
6 eggs
1 1/2 cups (375 ml) grated Gruyère cheese
Salt and pepper
Crust
In a food processor, combine the flour and baking powder. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the water and egg and pulse again until the dough just begins to form. Add ice water, if necessary. Remove the dough from the food processor and form a disc with your hands.
On a floured work surface, roll out the dough. Line a 25-cm (10-inch) quiche plate/ tart tin. Fold the excess dough inward, pressing the edges to double the sides. Refrigerate for 30 minutes or freeze for 15 minutes.
With the rack in the lowest position, preheat the oven to 190 ° C (375 °F).
Filling
Meanwhile, in a skillet, brown the bacon. Add the onion and cook until soft. Drain the cooking fat. Let cool.
In a bowl, combine the cream and eggs with a whisk, until smooth. Stir in the bacon mixture and cheese. Season with salt and pepper.
Pour into the crust and bake for about 45 minutes or until the quiche is lightly browned. Let stand for about 10 minutes.
*** I like to use a tart in with a removeable bottom
***make this faster by using store bought pie pastry/ or puff pastry
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