CHEESE & EGGS

Source:Julia Child, Mastering the Art of French Cooking. Vol. One

Makes: 4 to 6 servings (8 to 9 inch shell)

             6 to 8 servings (10 to 11 inch shell)

Preparation time: 2 hours

Tips: prepare crust a day ahead.

Quiche Lorraine

and variations

Ingredients

Quiche:

CRUST.

Portions per cup of flour: (Pate Brisee, Short Paste, Pie crust)

1  cup all-purpose flour

4 Tablespoons butter

1 1/2 Tablespoons shortening

2 1/2 to 3 Tablespoons cold water

1/4 teaspoon salt

Pinch of sugar

For a 8-to 9- inch shell: Use 1 1/2 times above recipe (1 1/2 cup flour)

For a 10-to 11- inch shell: Use 2 times above recipe (2 cup flour)

Place all ingredients EXCEPT water in a mixing bowl. Rub flour and fats together with your fingers until the fat is broken into small pieces size of oatmeal flakes. Do not overdo.

Add water and blend quickly with one hand and rapidly gather the dough into a mass. Shape into a ball. It should hold together and be pliable, but not damp and sticky. Adjust water or sprinkle flour as needed.

Place dough in lightly flouered surface and work with the heel of your hand to smear it about 6 inches. This blends the flour and fat to give a flaky texture. Shape again into a mass, wrap in wax paper and refrigerate for 2 hour or overnight before baking.

Note: uncooked recipe will keep refrigerated for 3-4 days or may be frozen for several weeks.

Roll crust to fit shell. To baked empty, place a foil with some weigth to prevent shrinkage. Remove weight to brown towards the end of baking.

Partially cook shell: Bake at middle level of preheated 400F degree oven for 8 to 9 minutes until shell is set. Prick bottom of shell and retunr to oven for 2 to 3 minutes. When shell starts to color and begins to shrink, remove from oven.

Fully cooked shell: Bake 7 to 10 minutes more, until the shell is slightly brown.

NOTE: A 10-11 inch shell will hold 1 1/2 amount of fillings bellow.

Shell : 8-inch partially cooked pastry shell.  (about 2 1/2 cups of filling)

Base: (for 8 inch shell)

3 eggs or 2 eggs and 2 yolks

1 1/2 to 2 cups whipping cream or half cream and half milk

1/2 teaspoon salt

Pinch of pepper

Pinch of nutmeg

1 to 2 Tablspoons cut butter into sized dots.

Preheat oven to 375F degrees. Bake for about 25-30 minutes, or until quiche has puffed and browned. If a larger than 8 inch shell is bake it may take about 1 hour. Filling should be set to the touch.

Optional fillings:

1.  6 slices fo bacon partially cooked to fully cooked to personal taste, cut/crumble into pieces.

2.  Swiss Cheese 4-6 ounces (1/2 to 1 cup grated)

3.  Onions/ caramelized. Start with  2 lbs. (7 cups of sliced), 3 Tbs. butter, 1 Tbs. oil. Cook onions on skillet with oil and butter over very low heat, stirring occasionally until tender and golden yellow. This will take about 1 hour. Sprinkle 1 1/2 Tbs. flour, mix well and cook for about 2 or 3 minutes. Allow to cool.

Variations:

Lorraine: Base plus bacon

Swiss Cheese: Base plus  Gruyere Cheese. For a light option, use all milk instead of cream.

Onion: Reduce Base using ONLY 2 eggs (or 3 yolks) and 2/3 cup cream.  Add 1/2 cup Swiss Cheese. Add Onions/caramelized

NOTE:

1. 1.Can be serve warm or room temperature.
   

2. 2.You may add partially cooked vegetables like small russets of brocolli or mushrooms.
   

3. 3.My favorite combination is using the onion variation with 3 slices of bacon and  1/2 to 1 cup broccoli russets. added.