For Mother’s Day, we went to my sister’s place for brunch. I offered to bring a quiche as part of her menu and opted for the traditional Quiche Lorraine.
Week: 19 of 52
Cookbook: Mastering the Art of French Cooking, Julia Child
To begin the quiche, I made her pie crust and partially baked it. The dough is flour, salt, sugar, butter, vegetable shortening and water. I used the food processor and it was really easy.
Once blended, the dough is turned out for a final kneading.
After a stint in the freezer, I rolled it out and placed it in a pie plate.
I baked it with dry beans to weigh down the dough and prevent it from puffing up.
Now that we’ve covered the obligatory bacon shot, we can move on with the quiche. I cooked some Vermont Smoke & Cure bacon and pressed it into the pastry shell.
On top of the bacon, I poured a mixture of eggs, cream, salt, pepper, and nutmeg.
While baking, the quiche puffed and turned a nice golden color. And the quiche was a tasty addition to a wonderful brunch spent with family.
I have no clue why pieces of what appear to be egg white floated to the top, but thankfully, the less than stellar appearance didn’t affect the taste!
The brisket is still brining and we’ll take it out next weekend for some (hopefully) tasty Reuben sandwiches and who knows what else – there’s a lot of it!