Making Quiche with Julia Step 1 discussed the making of pate brisee, the crust for a basic quiche. In my opinion, this is the best crust you can make for a quiche. I hope you will give it a try
Making Quiche with Julia Step 2 will discuss the making of a basic quiche filling with suggestions for a variety of optional ingredients. Fortunately, quiche can be made to suit just about any taste.
Quiche Lorraine: Otherwise known as the queen of quiches. I first learned of it while watching Julia on PBS. Even as a young teen, this was my “soap” of choice. Quiche? No problem.
Except. This was before video recording and computers so I had to rely on my memory and shorthand notes to make it.
There was no pate brisee crust. Just a plain, ordinary pie crust that I already knew how to make. While it turned out pretty tasty, I knew that there was a better one in my future.
Julia’s Basic Quiche Lorraine
6 – 8 slices medium-thick bacon
1 quart water
3 eggs
1 1/2 – 2 cups heavy cream or half cream and half milk
1/2 teaspoon salt
pinch of black pepper
pinch of nutmeg
2 Tablespoons butter cut into pea-sized pieces
Heat the water to a simmer. Cut the bacon into small pieces approximately 1 x 1/4 – inch pieces.
Simmer in the water for about 5 minutes; rinse in cold water and drain on paper towels. Brown lightly in a skillet; drain. Place the bacon pieces in the bottom of the pastry shell.
Preheat the oven to 375 degrees.
Beat the eggs with the cream and seasoning until well blended. Pour into pastry shell over the bacon and sprinkle the butter over the top.
Bake in the upper third of the oven for 30 minutes or until puffed and browned.
Cool slightly before removing the outer ring of the tart pan. Cut into wedges and serve on warmed plates.
Variations
Swiss Cheese Quiche: Add 1 cup of grated Swiss cheese to the egg mixture before pouring into the crust. Bake for 25-30 minutes in the upper third of the oven until the quiche is set and slightly browned. Cool slightly before serving. (Try Cheddar cheese for another variation.)
Ham and Broccoli with Gruyere: (pictured above) Omit the nutmeg from the basic quiche mixture. Sauté 1/2 cup chopped onion and 1/2 bell pepper cup chopped in 1 Tablespoon butter and 1 Tablespoon olive oil until soft. Add in 3/4 cup partially cooked chopped broccoli and 3/4 cup chopped Petit Jean peppered ham. Cool slightly. Add to the egg mixture along with 1 cup grated gruyere. Pour into pastry crust and sprinkle with 1 Tablespoon chopped chives. Bake for approximately 30 minutes until slightly browned. Cool slightly before serving.
Spinach Quiche: Begin with a basic Quiche Lorraine. Add in 2 Tablespoons minced shallots which have been sauteed in 2 Tablespoons butter. Add in 1 3/4 – 2 cups chopped fresh spinach or frozen spinach that has been squeezed dry.
Basically, you can fill your quiche with whatever you choose. It’s a great way get the kids in the kitchen by letting them make individual variations.
Give these a try:
Bethany’s veggie quiche from Arkansas Women Bloggers Foodie Friday.
Dana’s gluten-free Ham and Cheese Quiche
Ree’s deep dish version is awesome.
