Friday, March 4, 2011

quiche lorraine

best quiche in town is at la reve cafe in wauwatosa. this would be a close second.
do not, i repeat, do not waste your time making your own pie crust. well, maybe that is the non-baker in me. in case you didn't know, i do not bake. you will RARELY find a post related to baking on here. for some reason i am just not good at it. yes, i screwed up chocolate chip cookies once. i think it has to do with the preciseness involved. i'm just not a precise kinda person. my husband always yells at me because it is few and far between where i actually follow a recipe verbatim. that's what's great about cooking. most of the time you can manipulate a recipe to what you want it to be. baking? not so much. if you add too much baking powder... it could be disastrous. that would be why i buy my pie crust!

quiche lorraine

store bought pie crust dough
6 oz thick cut bacon, cut into narrow strips
3 large eggs
2 large egg yolks
1 1/4 c half-and-half
1/4 tsp salt
1/4 tsp ground white pepper
pinch freshly grated nutmeg
1 c grated gruyere or swiss

1. preheat the oven to 375 degrees.
2. bake pie crust in pie dish for 12 min.
3. in a medium skillet, cook the bacon until crisp. drain fat. arrange the bacon evenly over the bottom of the baked crust.
4. beat eggs, yolks, and half and half. add the remaining ingredients and whisk to combine. pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 40 minutes.
5. let cool at least 10 minutes before cutting and serving.

adapted from emeril lagasse

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