Monday, November 10, 2008
Here's a fairly simple Quiche Lorraine from Tarts: Sweet and Savory. I'd recommend using your favorite basic shortcrust recipe; the one in the book is fine, but it's a little difficult to make by hand. I also returned the book to the library, so I don't have the recipe (sorry!).
While I enjoyed this, I prefer a thicker quiche. I'd love to be able to emulate the thick, just-cooked spinach and mushroom quiche from Jin Patisserie, or the sage, roasted squash, bacon, and asiago quiche I had a few weeks ago. Sometimes I have trouble getting the crust to cook through without overcooking the filling, and I still haven't found a really consistent crust to use.
I'm getting plenty of crust rolling and shaping practice from these pies and tarts. I tried the Butternut Squash Pie again last night using a crust recipe from Classic Home Desserts by Richard Sax. The crust turned out well, but I undercooked the butternut squash and ended up with a denser, weaker flavored filling than usual. I think i'll get it right next time.
adapted from Maxine Clark's Tarts: Sweet and Savory
1 blind-baked 9 inch shortcrust
8 oz bacon, chopped, or cubed prosciutto
5 large eggs
3/4 cup heavy cream or creme fraiche
freshly grated nutmeg, to taste
1/2 cup grated Gruyere cheese, about 2oz
sea salt and freshly ground black pepper
Heat a nonstick skillet and saute the bacon or prosciutto until brown and crisp, then drain on paper towels. Sprinkle over the base of the pie crust.
Put the eggs and cream or creme fraiche into a bowl, beat well, and season with salt, pepper, and nutmeg to taste. Carefully pour the mixture over the bacon and sprinkle with the Gruyere.
Bake for about 25 minutes until just set, golden brown, and puffy. Serve warm or at room temperature.
at 9:10 AM