April 29: Oven-Roasted Recipes

From “A Nomad Homecook’s Perpetual Almanac Cookbook (The PAC)” (C) 2020 OTBI

I first prepared Quiche Lorraine for my 7th grade French class. I remember that it was tasty but very challenging. It took the whole evening to make and a lot of dishes. I continued to study French up through college and dabbled with French cooking for its style and techniques, flavor profiles and enduring complex simplicity. Now I enjoy making Quiche Lorraine in the springtime, when cream and eggs are aplenty. It’s a pleasure to prepare as a late lunch on a Sunday afternoon, in-between tending the garden

A quiche is a silky and rich mixture of eggs, cream, and cheese, usually combined with meat and vegetables, baked in a pastry shell. Of all the versions of savory pies that you are familiar with, Quiche Lorraine  is distinctly French, named for the Lorraine Valley of Southern France where it originated. Apparently before that during medieval times, the Valley was under German rule as the kingdom of Lothringen re-named by the French as Lorraine. The word “quiche” is from the German “kuchen”, meaning “cake.” Quiche Lorraine was popular in America in the 1950s but I have only seen it on a few fine dining menus and in French pastry shops and cafes. It is amazing with un café crème.

Quiche Lorraine

serves 4-8 

Prepare a single crust in a pie plate and refrigerate until use. 

1 pie crust (see Pie Crust Dough)

Saute over medium heat until softened, not browned. Remove from heat and reserve.

2 tablespoons butter

1 cup finely chopped white onion

1 cup finely chopped mushrooms

1/2 pound diced bacon or rindless ham

Bring ingredients to room temperature then combine and beat until well-mixed.

4 eggs

2 cups heavy or light cream

3/4 teaspoon salt

1/8 teaspoon pepper

pinch nutmeg

pinch cayenne (optional)

Place the pie plate on a parchment-lined baking sheet. Sprinkle the pie shell with bacon. Toss the cheese with flour and sprinkle over the bacon. 

1 cup grated Swiss or Monterey Jack cheese

1 teaspoon flour

Pour the egg mixture carefully over the layers. Bake at 425° for 15 minutes then reduce heat to 300° and bake for 40 minutes, until a toothpick comes out clean. Let it cool on a wire rack for 5 minutes before serving. Cool completely before refrigerating, covering only the cut pie filling with plastic wrap. Use within 2 days.

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