Quiche Lorraine (recipe and instructions with video tutorial follow) - OK, so today I’m going to teach you something about quiche really quick – actually, I’m going to teach you a couple of things (unless you already know all about quiche (if so, good job, move to the head of the class, if not, keep reading)). That way you can impress everyone later with your new found quiche knowledge. You may not realize this, but quiche is actually a form of custard. A custard is a liquid that is thickened by the coagulation of eggs. There are two kinds of custards, stirred, and baked. A quiche is a baked custard. This means it is not stirred during the cooking process and that it sets up firm in the oven. It seems like there is one very common question that I get when it comes to quiche. “How do I keep my quiche from getting watery”? Well, let me tel you. There is one very important rule that you have to know when making quiche. Egg protein coagulates at 185°F and the moisture separates from the thickened protein. Why do you care? Because, it is at this temperature where your quiche will get watery. This is not good. I don’t want to get technical and boring so I’ll just put it like this-pull your quiche out as soon as it sets, or it will be funky and watery. So, now you know how to fix that issue if you’ve had it in the past. Yay! OK, that’s enough of the quiche facts for now I think. One last thing though. I especially love to make this quiche recipe for special occasions like Mother’s Day and Easter. It makes a really yummy brunch. Also, it so easy to make (even though for some reason people find quiche intimidating), it’s nice to have for any day at breakfast. I’ll also confess that we’ve had it for dinner on more than one occasion. Wow, I had a lot to say. Well, now that we got that out of the way, let’s make some quiche!
2 cups whole wheat pastry flour
1 teaspoon salt
1/8 teaspoon nutmeg
1/2 cup olive oil
1/2 cup milk
1. Mix the flour, salt, and nutmeg together in a bowl.
2. Add the oil and stir until well combined.
3. Add the milk and stir it until they are well combined (the crust should come together into a ball).
4. Divide the crust into two 8″ pie pans and use the palm of your hand to spread them across the bottom.
5. Work the crust up the sides of the pan (try to keep it all even).
6. Once you have it all spread, dock it (that means poke some holes in the crust with a fork).
* If you are using a shiney aluminum pan, pre-bake your crust for 7 minutes at 375°F, if you’re using a glass pan, don’t worry about it.
3 cups milk
1 teaspoon salt
dash white pepper
1/2 pound swiss or gruyere cheese (grated)
1/2 pound bacon (cooked crisp and chopped small)
1/4 cup green onions
1. Pre-heat your oven to 375°F.
2. In a medium sized bowl, combine the eggs, milk, salt, pepper and nutmeg and whisk until they’re well combined.
3. Sprinkle half of the cheese, cooked bacon, and green onions into each pie shell (if you pre-baked your pie shell, let it cool first).
4. Pour half of the egg mixture into each pan.
5. Bake at 375°F for 20-30 minutes on the very bottom rack – just until set (that means the middle doesn’t jiggle when you shake it gently).
Please enjoy this “how-to” video!