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