12/14/11

2 Sherrie's Quiche Lorraine


In my last neighborhood, Sherrie would make a quiche for all the neighbors as her Christmas gift.  It came baked, wrapped in foil, ready to warm up and eat for Christmas morning.

Sherrie made this quiche simple, to appeal to all tastes in any family. It has cheddar, Swiss, bacon and onion powder for the finicky onion eaters.  You can change it up to add mushrooms, spinach and any other ingredients that would sound good.  She suggests using Gryure and Emmentaler cheeses, although cheddar and Swiss are good substitutes. 

I have a new favorite pie crust, from Cook's Illustrated, and yes, it includes vodka.  It is odorless, tasteless, and the folks from ATK say it evaporates when baked, leaving a flaky pie crust behind.


You can use a store-bought pie crust, I won't tell, so go ahead!

The pie crust is blind baked for 8 minutes to prevent a soggy crust.  The cheeses are shredded and tossed with 1 T. of all purpose flour.  This keeps the cheeses separated, allowing for an even distribution throughout the quiche.


I like to cut the bacon with my kitchen scissors, then fry them in a skillet.  Drain, toss with the floured cheese, and put into your parbaked crust. 


Heavy cream (whipping) is whisked together with milk, eggs, salt, white pepper, and a touch of cayenne.


This mixture is poured over the bacon/cheese mix and baked for 35-40 minutes or till puffy and golden brown ...


A slice of this reheats well in the microwave and still retains a crispy crust. 

What a fantastic dish to wake up to Christmas morning!



Quiche Lorraine
(4x6 recipe download)     (full page printable recipe)
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