Tuesday, February 18, 2014

Quiche, a Recipe

Quiche may be for you the only word you know in French or a favorite dish you remember from the eighties. In France, it is a perennial favorite and considered "quick cuisine". Let me share with you my composite recipe, based on collected recipes from expert quiche makers over the years.

Quiche Lorraine

One pie crust, see below for recipe, or pick one up at the grocery store if you are pressed for time.

5-6 eggs

1 cup cheese (Swiss if your family will eat it, to be authentic, cheddar if they really won't)

1/4 cup fresh chives, chopped

1 pint of heavy whipping cream

1 cup diced prosciutto or diced thick-sliced bacon if you can't find the prosciutto

Pinch of nutmeg

Dash of salt

Substitutes for prosciutto: salmon, ham, use your imagination!

Grease a pie pan with butter or oil. Unroll pie crust in pan. Fry the prosciutto, no oil necessary. Alternately, cook the salmon or substitute. Beat eggs, add cream, salt, nutmeg, chives and prosciutto. Pour into pie crust. Bake at 325 for an hour, can be served hot at home or cold at the beach, enjoy!

Pie Crust

1 cup flour

4 T butter

ice cold water

2 t sea salt

Measure out the flour and salt, pour into a large mixing bowl. Cut butter into dry ingredients with a pastry cutter until you have a grainy texture. (If you don't own a pastry cutter, go invest the $2.99 to get one, it changed my pie-making life!) Add, tablespoon by tablespoon, ice-cold water until the mix forms into a dough you can roll into a ball, it will be less than 1 cup of water.

On a floured surface, roll out the dough into a round form, larger than the pie tin by 2" all around. Fold into four, unfold gently, without stretching, into the pie dish.

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