Quiche Lorraine

## Book Reference

Candy Cane Murder

* Preheat the oven to 350°F, rack in the middle position.

**Hannah's Tips on Quiche:** Quiche is really easy. Yes, the title is in French, but really it's just egg pie. It's a custard, a rich savory one, (that means it's not sweet like a caramel custard or a traditional custard pie,) and it's filled with meat and cheese, and other good stuff to eat. Quiche is not just a ladies' luncheon entrée, served in slim slices on fine china and accompanied by an impertinent little Chardonnay. It's real food that guys enjoy. Even if your husband drives a truck, swears like a trooper, rolls up his T-shirt sleeves to hold his cigarette pack, and can shovel the driveway with one hand tied behind his back even after a night on the town, he'll still love a hearty, meaty quiche. (Hint from Hannah: Try Quiche Lorraine first, and call it "Bacon & Egg Pie".)

One quiche will serve from three to six people. *(Six if you have other things to eat on the side, three if you're going to serve just a salad and quiche.)* Decide how many people you want to serve and plan accordingly. I always make at least 2 quiches. It gives my guests a choice for the second piece and the leftovers are great for breakfast the next morning.

### Ingredients

#### The Quiche Lorraine Pie Shell

* You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or...you can buy frozen shells at the grocery store. *(If you decide to got the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)*

**Hannah's 1st Note:** *There's no need to feel guilty if you choose to use the frozen pie shells. They're good and it's a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you're ready to use them.*

#### The Quiche Lorraine Custard

* 5 eggs
* 1-1/2 cups heavy whipping cream *If you and your guests are on a diet, you can substitute Half 'n Half for the heavy cream, but it won't be as good*!

#### The Quiche Lorraine Filling

* 2 cups grated Gruyere cheese *(approximately 7 ounces)* *If you can't find Gruyere, use really sharp white cheddar and that’ll be fine. And if you can’t find white cheddar, use really sharp yellow cheddar*.
* 1 cup diced, well-cooked and drained bacon
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon ground cayenne pepper *(optional—use if you like it a bit spicy)*
* 1/4 teaspoon ground nutmeg (freshly grated is best, of course)

### Directions

* Preheat the oven to 350°F, rack in the middle position.

#### The Quiche Lorraine Pie Shell

* Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350°F oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If "bubbles" have formed in the crust, immediate prick them with the fork to let out the steam.

#### The Quiche Lorraine Custard

**Hannah's 2nd Note:** *You can do this by hand with a whisk, or use an electric mixer, your choice.*

* Combine the eggs with the cream and whisk them *(or beat them with an electric mixer)* until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt. pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.

**Hannah's 3rd Note:** *You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you're ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher.*

#### The Quiche Lorraine Filling

* Sprinkle the grated cheese in the bottom of your cooled pie shell.
* Spread the cup of diced bacon on top of the cheese.
* Sprinkle on the salt, and grind the pepper over the top of the bacon.
* Sprinkle on the cayenne pepper *(if you decided to use it)*.
* Grate the nutmeg over the top.
* Put a drip pan under your pie plate. *(I line a jellyroll pan with foil and use that.)* This will catch any spills that might occur when you fill your quiche with the custard mixture.
* Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.
* Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.
* Bake your Quiche Lorraine at 350°F for 60 minutes or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.
* Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.

*This quiche is good warm, but it's also good at room temperature. (I've even eaten it straight out of the refrigerator for breakfast!)*

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.