Skip to main content

Week 3 Pie: Savory Quiche Lorraine

For this week's pie, we are going SAVORY!

Probably the most well known savory pie is the Quiche Lorraine. Named for the Lorraine region of France, the Quiche Lorraine features a crispy crust filled with Swiss cheese, onions, "lardon" or strips of bacon all covered in a creamy eggy base. IT IS DELICIOUS!!

Today's recipe comes from the Simply Recipes website. The crust will be made in a tart pan this time, a Pate Brisee crust, and blind baked before filling it using this Quiche recipe.

It also is giving us a chance to cook our bacon using the oven method. Have you heard of this? It's supposed to make the easiest, most perfect bacon EVER!



The recipe begins with lining a tart pan. I used parchment rounds for this and tried to downsize them just a bit. Notice the flowery petal shapes... but it did work! I sprayed the parchment with a bit of non-stick spray. This is blind baking the pie crust. I took my wonderful crust out of the refrigerator for about 15 min. before I was ready to roll it out. Have you ever used a pastry mat? They are great! I've had this one for so many years I don't even know where I bought it at. Put down a little All-Purpose flour, then the crust dough and then a bit more flour sprinkled on top of that. 





This crust rolled out so EASY!! What a great recipe! Nice and smooth while still being elastic! It was quick and easy to roll out. I made this crust in my food processor using the Pate Brisee recipe above.




Next comes the filling process. Bacon was cooked in the oven, rested on a paper towel to remove the grease and trimmed into pieces the width of the bacon by about 1/3 of an inch. 



Next, I put on a layer of shredded cheese, a few green onions and a bit of smokey ham. 



And finally, the egg/cream/milk liquid that included salt, pepper and some dried chives along with a sprinkle of nutmeg.




That's when I had just a bit of a problem. Even though I blind baked the crust with pie beads in the bottom, my crust shrunk up a bit and possibly developed holes around the removable tin piece. It didn't leak much, but it did leak and I was glad I had a Silpat mat under it that could be easily cleaned. 


It cooked in a 350-degree oven for 50 min. and was perfect!


We had the quiche with a hash brown patty that we heated using the toaster. No that wasn't the recommended cooking method but it worked. And we put a little cinnamon applesauce on the side. You guys!! Delicious and easy! 

And there you have it. Pie week 3, a savory Quiche Lorraine.

Pie crusts were the most difficult thing for me to make before setting myself this challenge. Week 3 and I can already tell a difference. They are really getting flaky and very easy to roll out. I loved this week's crust and can't wait for next week's pie!! I don't know yet what it will be but I'm really looking forward to making another pie.






Comments

Popular posts from this blog

Baby Shower Busy-ness

Ok, you probably thought I fell off the face of the earth right? Nope, there is just alot happening around here. The next event is Beckie's Baby Shower this Sunday. Decided to make my very first Diaper Cake and these are just a few of the pictures. The first thing I did was watch about 20 YouTube videos describing how to do it. Then I bought my supplies and put it together roughly first then more refined about a day later. This is a close up of the baby sock roses with mitten leaves. Yes, that video DOES exist! Next is a close up of wrist rattles and a little caterpiller radio that makes soothing sounds for baby. Background ribbon is from WalMart and the blanket set is from the Jungle Adventure Collection at K-mart. The topper for our "Jungle" themed cake is a Silver Back Ganz Gorilla . These little links slipped easily over the ribbon and added a little extra bling to the sides of the cake. Each layer consists of diapers along with extras like washcloths, bu

Grave's Disease

The Picture - Half Empty or Half Full? Many of you who know me know I've been fighting a battle with Graves' Disease for about a year and a half. It was diagnosed in February of 2007. I was so very sick back then I actually thought I was going to die! One of the main symptoms was a rapid heartbeat and mine was probably 110 beats a minute. I was put on Methimazole, about 40 mg. per day to knock down the worst of the symptoms. That has gradually been reduced until now my dose is 5 mg. a day. Then I got some really bad news this week, my numbers are beginning to rise again. My Dr. called on Wednesday and told me he wanted to do the radioactive iodine treatment. I just don't feel ready for that at all. He gave me until the 7th of November, my next appointment, to "see the numbers change". He says to take the medicine every other day and in two weeks go off it all together. Yeah, the numbers will change and it won't be for the better I'm sure. So, I went on the

Week 7: A Valentine's Pie To Remember!

Back with Week #7 of my 52 weeks of pie! Like most of us, I wanted to create a really beautiful pie, well actually a tart, especially for my Valentine, Wes. It had to be chocolate, decadent and beautiful all at the same time. After looking high and low on the internet for something good, I decided on THIS wonderful Salted Caramel Chocolate Tart featured on the Frayed Apron Blog. I mean, look at her picture! Who wouldn't want to make and eat this??!! (From the Frayed Apron Blog) Now, you may say a Tart isn't a Pie but it actually is. It has a crust and a filling so in my book, its a VARIETY of pie. Over the course of my "52 Weeks of Pie," you will see tarts, pies and galettes, a free form type of pie. So keep checking back, you'll be glad you did! The first different thing for me was the crust. It's put together much like the others with just the addition of cocoa powder. I did use the vodka again instead of the water or milk as suggested because