Wednesday, June 2, 2010

Quiche Lorraine

A slightly modified submission to the blog by Thomas' mom, this came from his dad's (her husband's) mother. A few quotes and tips that came with the submission:
  • "It is the best American recipe I have ever had, and is a good as many- (better than the poor quality) french ones."
  • Use a deep dish pie pan. You can use a regular pie plate, but you will have too much liquid.
  • It will actually taste even better one day after. (Maybe you should double it for leftovers.)
  • "Bon appetit!"

Quiche Lorraine

Pie Shell
1.5 C flour
1/2 t salt
1/2 C shortening
4-5 T cold water
  1. Mix flour and salt.
  2. Cut in shortening.
  3. Mix water in slowly until all is moistened.
  4. Form into a ball, and roll to about 1/8" thick.
  5. Transfer the shell to a greased pie pan and crimp the edges.

1/2 lb bacon
1 onion
1/4 lb mushrooms
1 lb guyère (or 1/2 lb swiss and 1/2 lb monterey jack)
4 eggs
1 C sour cream
1 C milk
salt and pepper

(**UPDATE 3/13/2011: we used slightly less cheese and only 1/2 c milk today and our quiche was much less liquidy**)
  1. Preheat the oven at 375°.
  2. Fry the bacon.
  3. Chop the onion and sauté it in the bacon grease.
  4. Slice the mushrooms and sauté them with the onion.
  5. Mix the bacon back in and sprinkle into the pie shell.
  6. Add cheese over the bacon.
  7. Mix the eggs, milk, and sour cream together and pour into the pie shell.
  8. Add salt and pepper. The pepper dots add to the look, so put lots in.
  9. Bake until it passes the toothpick test. Let sit to set 15-30 minutes.
  10. Cut, serve, and eat.