Winter entertaining cries out for a classic: quiche Lorraine. (Chicago Tribune/Bob Fila)
Winter entertaining cries out for a classic: quiche Lorraine. As I discovered on a recent visit to the City of Light, this old standby still reigns at Paris sidewalk cafes and bistros. It also continues to star, in many variations, on French family tables on Sunday afternoons.
The creamy custard pie, replete with cheese, herbs, bits of smoked bacon or ham, always lends an elegant note to a late afternoon or weekend gathering. Serve it alongside a bountiful salad with tomatoes, avocado or perhaps rolled anchovies. Follow with a platter of brownies or an assortment of cookies or tea cakes, and voila! You have the makings of a cozy little party.
These days, on both sides of the Atlantic, quiche often reflects a world of flavors, be they greens (lightly cooked spinach, Swiss chard, kale or broccoli rabe) or sauteed bell peppers, leeks, onions or mushrooms. Seafood quiche made with shrimp, crabmeat, lobster or salmon is a gustatory delight, as is one made with smoked ham, turkey or sausage.
The starting point of any good quiche is the crust. You can buy a 9-inch pie crust or a 10-inch straight side tart crust, or make one using the pie crust recipe included here.
When making the pie crust from scratch, simply mix the flour, shortening and cold water, roll out the dough, fit into the pie or tart pan, trim and crimp edges. A 9-inch Pyrex pie pan that is 11/2 inches deep works fine, and so does a 10-inch straight-sided quiche or tart pan.
Partially bake the crust for about 20 minutes at 400 degrees. (See directions in recipe below for partially baked crust.) After the crust is partially baked, brush liberally with beaten egg white to keep it from becoming soggy during the baking.
After that, it's smooth sailing: Whisk together the eggs, milk and a pinch of herb; then stir in the cheese and whatever other ingredients you desire. Pour the filling into the waiting piecrust, and bake the quiche until it is golden, puffed and delicious.
Classic quiche Lorraine
Prep: 15 minutes
Cook: 30 minutes
Servings: 6
3 large eggs, at room temperature
1 1/2 cups milk, at room temperature
1/4 teaspoon each: nutmeg, ground red pepper
1 cup grated Gruyere or Swiss cheese
1 (9-inch) pie crust or (10-inch) tart crust, partially baked, see recipe
7 to 8 strips bacon, crisply cooked, or 1/2 cup finely diced cooked ham
1 Heat the oven to 375 degrees. In a large bowl, beat the eggs lightly, and then stir in the milk, nutmeg and red pepper; mix until well blended. Sprinkle half of the cheese on the bottom of the pie shell. Crumble the bacon over the cheese. Pour in the egg-milk mixture. Sprinkle over the remaining cheese.
2 Place the pie on the bottom oven shelf; bake until lightly browned and a knife inserted into the center comes out clean but moist, 30-35 minutes. (Cover pastry edges with strips of foiI if they begin to brown too quickly.) Let quiche cool on a wire rack 5 minutes; cut into wedges.
Nutrition information
The creamy custard pie, replete with cheese, herbs, bits of smoked bacon or ham, always lends an elegant note to a late afternoon or weekend gathering. Serve it alongside a bountiful salad with tomatoes, avocado or perhaps rolled anchovies. Follow with a platter of brownies or an assortment of cookies or tea cakes, and voila! You have the makings of a cozy little party.
These days, on both sides of the Atlantic, quiche often reflects a world of flavors, be they greens (lightly cooked spinach, Swiss chard, kale or broccoli rabe) or sauteed bell peppers, leeks, onions or mushrooms. Seafood quiche made with shrimp, crabmeat, lobster or salmon is a gustatory delight, as is one made with smoked ham, turkey or sausage.
The starting point of any good quiche is the crust. You can buy a 9-inch pie crust or a 10-inch straight side tart crust, or make one using the pie crust recipe included here.
When making the pie crust from scratch, simply mix the flour, shortening and cold water, roll out the dough, fit into the pie or tart pan, trim and crimp edges. A 9-inch Pyrex pie pan that is 11/2 inches deep works fine, and so does a 10-inch straight-sided quiche or tart pan.
Partially bake the crust for about 20 minutes at 400 degrees. (See directions in recipe below for partially baked crust.) After the crust is partially baked, brush liberally with beaten egg white to keep it from becoming soggy during the baking.
After that, it's smooth sailing: Whisk together the eggs, milk and a pinch of herb; then stir in the cheese and whatever other ingredients you desire. Pour the filling into the waiting piecrust, and bake the quiche until it is golden, puffed and delicious.
Classic quiche Lorraine
Prep: 15 minutes
Cook: 30 minutes
Servings: 6
3 large eggs, at room temperature
1 1/2 cups milk, at room temperature
1/4 teaspoon each: nutmeg, ground red pepper
1 cup grated Gruyere or Swiss cheese
1 (9-inch) pie crust or (10-inch) tart crust, partially baked, see recipe
7 to 8 strips bacon, crisply cooked, or 1/2 cup finely diced cooked ham
1 Heat the oven to 375 degrees. In a large bowl, beat the eggs lightly, and then stir in the milk, nutmeg and red pepper; mix until well blended. Sprinkle half of the cheese on the bottom of the pie shell. Crumble the bacon over the cheese. Pour in the egg-milk mixture. Sprinkle over the remaining cheese.
2 Place the pie on the bottom oven shelf; bake until lightly browned and a knife inserted into the center comes out clean but moist, 30-35 minutes. (Cover pastry edges with strips of foiI if they begin to brown too quickly.) Let quiche cool on a wire rack 5 minutes; cut into wedges.
Nutrition information
