Quiche Lorraine

Do real men eat quiche? I couldn’t resist asking this infamous question. My answer? They will if you put big slabs of smoked bacon in it! We make this bacon and egg quiche in our house when we’ve run out of dinner ideas or forget to take something out of the freezer to thaw.

It does take a little bit of time to make, but it’s well worth it. It can be eaten warm or at room temperature, for breakfast, brunch, lunch or dinner. Or even for a midnight snack. It’s so versatile. It makes a great party appetizer or buffet dish for all those holiday parties your attending (or throwing). It’s rich and creamy with fluffy eggs and hunks of bacon throughout. We lay slices of cooked bacon right over top of it. It’s meatier than chopping it.

Along with the regular pastry crust I have included a gluten free option. The gluten-free rice crust is buttery, tender and fragrant with thyme. Pair it with a salad for a perfectly satisfying meal!

Quiche Lorraine

(adapted from Good Old Food by Irena Chalmers)

Pie crust (recipe to follow with regular and gluten free recipes)

4 eggs

1 tablespoon flour

½ cup heavy cream

½ cup milk

1 and ½ cup grated Swiss cheese

½ teaspoon salt

¼ teaspoon black pepper

6 slices cooked bacon, 3 of them cut into 1-inch pieces

1. Preheat oven to 350 degrees.

2. Prepare the crust and set aside.

3. Mix together the eggs, flour, heavy cream and milk. Stir in the cheese, seasonings and bacon pieces. Pour the filling into the prepared crust. Place the three bacon pieces in a row on top of the quiche.

4. Bake for about 45 minutes until filling is set and lightly browned. Let sit for ten minutes before serving.

Flaky Butter Crust

(adapted from Emeril Lagasse)

1 1/4 cups all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
1 to 2 tablespoons ice water, or more as needed

1. To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.

OR:

To make the dough by hand, combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.

Gluten Free Rice Flour Crust

(adapted from Bob’s Red Mill)

1 large Egg, slightly beaten

1/4 cup Melted Butter or Margarine (do not use diet or light)

3/4 cup White Rice Flour

1/4 tsp Baking Powder

1 pinch Sea Salt

2 teaspoons dried thyme

1. Preheat oven to 420 degrees.

2. In a medium bowl beat egg and butter or margarine.

3. In another bowl sift the rice flour, baking powder, salt and thyme. Add to egg mixture. Stir, the crust will be soft.

4. Butter the tart or pie pan. Press mixture into tart pan to cover bottom and sides.(I have tried rolling it out but the crust does not stay together. Pressing it into the pan works better with this crust.)

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