Quiche Lorraine
Bubba Durand
This recipe is based on recipes from both Julia Child and Dione Lucas. It makes exactly enough to fill one of my 9" glass pie pans. Julia's recipe doesn't have any cheese in it, doesn't contain enough bacon, and doesn't make enough filling. Dione's makes too much filling, and needs gruyere. For completeness, I included both of the original recipes.
9" glass pie plate
1 Pillsbury pie crust
1 lb bacon, chopped & browned
1/2 c grated gruyere cheese
2 T breadcrumbs
2 T grated parmesan
2 whole eggs
2 egg yolks
approx 2 cups heavy cream* (see recipe)
1/4 cup bacon fat (melted)
1 T Dijon mustard
1/2 t dry mustard
1/2 t salt
1/8 t black pepper
pinch cayenne pepper
a pinch of freshly grated nutmeg
chopped fresh parsley
2 T parmesan
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Pre-heat oven to 350.
Arrange pie crust in pie pan and flute edges.
Sprinkle the crust with bread crumbs and 2 T parm.
Put half of the bacon into the pie crust.
Arrange gruyere on top of the bacon.
Beat the eggs and yolks in a 2-cup measuring cup and add *enough cream to equal 2 cups.
Pour the mixture into a bowl and stir in bacon fat, Dijon mustard, dry mustard, salt, black pepper, cayenne pepper, and nutmeg.
Pour egg mixture over the bacon and cheese.
Bake quiche 25 minutes in preheated oven.
Cover edges of crust with a crust shield or foil and bake another 10 minutes.
Let cool for awhile, then top with remaining bacon, 2 T parm, and chopped fresh parsley.
... And now, the bad news ...
* Servings Per Recipe: 8
* Amount Per Serving
* Calories: 453.1
* Total Fat: 37.9 g
* Cholesterol: 177.3 mg
* Sodium: 694.0 mg
* Total Carbs: 15.6 g
* Dietary Fiber: 0.1 g
* Protein: 12.2 g
Julia Child (from Mastering the Art of French Cooking)
(no cheese, not enough bacon, does not make enough filling)
1 pie crust
6 pieces of bacon, chopped & browned
3 eggs
heavy cream
salt, pepper, freshly grated nutmeg
Pre-heat oven to 350.
Arrange pie crust in pie pan and flute edges.
Put the bacon into the pie shell.
Beat the eggs and add enough cream to equal 1 1/2 cups.
Season egg mixture with salt, pepper, and nutmeg.
Pour egg mixture over the bacon.
Bake quiche 25 minutes in preheated oven.
Dione Lucas (from the Cordon Bleu Cookbook)
(makes too much filling, needs gruyere)
1 pie crust
1 lb bacon, chopped & browned
2 T breadcrumbs
2 T grated parm
2 whole eggs
2 egg yolks
1 T Dijon mustard
1/2 t dry mustard
1/2 t salt
pinch cayenne pepper
1/3 cup bacon fat
1/3 cup grated parm
2 1/4 cups light cream, scalded
chopped fresh parsley
2 T parm
Pre-heat oven to 350.
Arrange pie crust in pie pan and flute edges.
Sprinkle the crust with bread crumbs, 2 T parm, and half of the bacon.
In a bowl, mix eggs, yolks, mustards, salt, pepper, bacon fat, and 1/3 cup grated parm.
Bring cream to just under a boil and stir into egg mixture.
Pour egg mixture into the pie crust.
Bake quiche in preheated oven for 25 minutes.
Let cool for while, then top with remaining bacon, 2 T parm, and chopped fresh parsley.
Call Cary Grant.
Note from Bubba: Don't call Cary Grant, he's dead. Call Hugh Grant, he's cute.
The Johnson Family Cookbook