So my mother in law made an awesome quiche lorraine (cheese and bacon) for us when we were in Syracuse this weekend. It was light and a bit creamy and the flavor of the cheese and bacon both stood out. Here’s the recipe (this is not for someone who is dieting):
Pastry Recipe from “Delia’s Complete Cookery Course”
4 oz. plain flour
1 oz lard
1 oz butter
a pinch of salt
cold water, to mix
Sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing. Then cut the fat into small cubes and add them to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour – lifting your hands up high as you do this (to incorporate air) and being as quick as possible.
When the mixture looks uniformly crumbly start to sprinkle roughly 2 tbl. of water all over. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water as needed, a little at a time, then finally bring the mixture together with your hand to form a smooth ball of dough that leave the bowl clean (if there are any bits that won’t adhere to it, you need a little bit more water). Let the pastry rest in a plastic bag in the fridge for 20 – 30 min.
Use a 8 inch lightly-greased quiche tin. Preheat oven to 350 degrees with a baking sheet on the center shelf.
After the allotted time, take the pastry out and roll it out and line the tin with it, easing any overlapping pastry back into the sides if you can. Press firmly (be careful) on the based and sides, then prick with a fork all over. Bake for 15 min., remove from oven, and paint the entire inside of the pastry with a some beaten egg. Pop it back into the oven for 5 more minutes.
Filling Recipe from “A Treasury of Great Recipes by Mary and Vincent Price”
1/2 lb. bacon
1/2 lb. Gruyere cheese
8 egg yolks
2 cups heavy cream
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon freshly ground pepper
Cook the bacon in a skillet until golden and crisp. Drain on absorbent paper. Crumble and sprinkle into partially baked pastry shell. Dice the cheese and add into shell. Combine the eggs, cream, salt, dry mustard, and black pepper, and mix well. Pour mixture into the shell. Oven should be at 350 degrees. Bake for approximately 45 minutes.
Your stomach will thank you, your arteries, not so much. But hey, if you eat small portions then it’s not so bad right? That’s what I tell myself, but the problem is when you’ve had five or six small portions, it kind of defeats the purpose.