Friday, March 8, 2013

La Quiche...


Mmm...Quiche Lorraine. Incredibly decadent and delicious; simple to make, too. The beauty of this is that you can have all of the ingredients ready (including the pre-baked shell) and put it together and bake it a half hour before serving. Heck, you can pre-bake and slice the entire thing--if you think you'll be pressed for time later--and re-heat it when needed. The cheeses and other ingredients are, of course, interchangeable to your liking as well. And contrary to what some may think...real men do eat quiche. I'm jus' sayin'...


Quiche Lorraine
Serves 8
1 par-baked tart shell
4 ounces lean ham or cooked bacon, diced
4 ounces Gruyère cheese, shredded
1 cup cream
7 large eggs
¼ teaspoon kosher salt

Preheat an oven to 325F. Layer the ham (or bacon) and cheese into the par-baked tart shell. Mix the cream, eggs and salt together in a bowl and pour it over the ham and cheese. Bake the quiche for about 30 minutes, or until the eggs are cooked and set. If it begins to brown too quickly, cover the quiche with foil or parchment as it bakes

Pâte Brisée
(Tart Dough)
Yield: 1 (10-inch) tart dough
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
4 ounces cold unsalted butter, cut into pieces
1/4 cup cold water

Combine the flour, salt, sugar, and butter in a food processor and pulse for about 15-20 seconds, or until it resembles coarse cornmeal. With the motor running, add the water. Remove the dough from the machine and shape into a disk. Wrap in plastic wrap and refrigerate 1 hour. 


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