Wednesday, May 19, 2010

Quiche Lorraine and Pie Crust Recipe

Serves 6
1 cup of ham or 10 strips bacon, crisply cooked, drained then crumbled
1 1/4 cup diced Swiss or gruyere cheese, cubed
4 eggs
1 1/4 cup half and half (light cream)
1/2 cup milk
freshly grated nutmeg
1 pie crust (recipe below)

Line a quiche or deep pie pan with pie crust (see below).  Poke a few holes in the crust with a fork to prevent bubbles.  Bake unfilled 15 minutes at 425 degrees.  The pastry shell can be baked in the early morning and the quiche filling can be added in the evening. 

Scatter bacon or ham in the pastry shell and sprinkle with cheese.  Beat eggs, cream and milk until blended; pour into pastry shell.  Sprinkle with nutmeg.

Bake in 350 degree oven for about 1 hour or until quiche is slightly puffed and appears set when gently shaken.  Let stand for 10 minutes before cutting wedges.

Pie Crust
Makes 2 crusts
(use just one crust for the quiche, other ball of dough may be frozen and used later)
2 cups flour
1 teaspoon salt
3/4 cup cold butter
1/4 cup ice cold water

Mix flour and salt together.  Cut butter into flour mixture using a pastry cutter until mixture is pea size crumbs.  Then add water and mix with hands just until it forms a ball, do not overwork.  Add more water by the tablespoon is dough is too dry to form a ball, however the ball should be on the dry side and not be too moist or sticky.

Flour working surface, divide dough into two balls, roll out dough into a circle to fit your pan.  Flour rolling pin and starting on one side roll dough onto pin (as in photo below) and unroll into ungreased pie pan.  Flute edges with thumb on one hand and thumb and index finger on the next, pinching the dough to make points.  Bake according to quiche or pie recipe.