Subject: Quiche Lorraine
From: Unicorn (unicorn@indenial.com)
Date: Sun Jan 09 2000 - 03:49:52 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a true food funny from reader Naomi Galor. I can relate to
this one.
When I was about three years old, I visited my uncle in his kibbutz
(I'm from Israel), and I was given some fresh milk, straight from the
cows. I didn't like the taste and I said "I don't want milk from a
cow, I want milk from a bottle."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
We will be following Basil St. Jacques and hie elite team as they
scour the globe in search of Spiro Spanakopita and the kidnapped
Melinna Moussaka.
My research indicates that the original quiche Lorraine probably did
not include cheese, but most modern versions include it. Add sauteed
onions along with the bacon and you have quiche Alsacienne. This dish
may be made in individual pastry shells rather than as a single tart,
in which case you will have to adjust the cooking time.
Quiche Lorraine
1 9-inch (22 cm) pastry shell
1/4 lb (124 g) sliced bacon, cut into 1 inch (2 cm) pieces
2 cups (500 ml) cream or milk
3 eggs, well beaten
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/2 cup (125 ml) diced or shredded Gruyere or Swiss cheese
Prick the bottom of the pie crust thoroughly with a fork to prevent it
from bubbling up during cooking. Fry the bacon in a large skillet
over high heat until much of the fat is rendered out, but do not fry
it until it is crisp. Drain the bacon on paper towels. Combine the
cream, eggs, salt, pepper, and nutmeg in a bowl and mix well. Place
the bacon in the bottom of the pie shell, followed by the cheese.
Pour the egg mixture into the shell and bake in a preheated 375F
(190C) oven for 30 to 40 minutes, until the top is golden brown and a
toothpick inserted in the center comes out clean. Allow to cool and
serve lukewarm. Serves 6 to 8.
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