Kitchen

[pattypeep]

Oh, I'm so happy that it worked out for you. I adore Quiche Lorraine ~ just made it for Christmas, actually. I take the easy way out and use Pillsbury pie crusts for quiche. Works out perfectly and makes it quick. Best of luck to your son on his new venture.

[beach-mom]

On 1/12/2014 twopeas said:

Oh, I'm so happy that it worked out for you. I adore Quiche Lorraine ~ just made it for Christmas, actually. I take the easy way out and use Pillsbury pie crusts for quiche. Works out perfectly and makes it quick. Best of luck to your son on his new venture.

Thanks two peas! I made it for Christmas morning too! I have terrible luck with pies and crusts, but people love this one recipe. My grandmother gave me a French cookbook when I was a teenager. I read it over and over again, and I went on to study in France. DS is just going back to college - he's in his freshman year - but it's hard to see him leave because he's so far away! He's the one who's always hanging around me, and in fact, he's always interested in helping me or sampling what I'm making! He likes to cook too!

[pattypeep]

On 1/12/2014 beach-mom said:

On 1/12/2014 twopeas said:

Oh, I'm so happy that it worked out for you. I adore Quiche Lorraine ~ just made it for Christmas, actually. I take the easy way out and use Pillsbury pie crusts for quiche. Works out perfectly and makes it quick. Best of luck to your son on his new venture.

Thanks two peas! I made it for Christmas morning too! I have terrible luck with pies and crusts, but people love this one recipe. My grandmother gave me a French cookbook when I was a teenager. I read it over and over again, and I went on to study in France. DS is just going back to college - he's in his freshman year - but it's hard to see him leave because he's so far away! He's the one who's always hanging around me, and in fact, he's always interested in helping me or sampling what I'm making! He likes to cook too!

Wow, what a blessing that you had an opportunity to go to France to study. That's something that most of us just dream about. Perhaps your son will turn into a famous chef some day and the two of you could write a cook book. How cool would that be?

[magicmoodz]

beach-mom, would you so kindly be willing to share your quiche recipe with us? Thank you!

[beach-mom]

On 1/12/2014 magicmoodz said:

beach-mom, would you so kindly be willing to share your quiche recipe with us? Thank you!

Sure! twopeas - I only wish I'd been able to study cooking while I was in France! My son wants to be a scientist right now, but that could change - I've taught English composition and technical writing to college kids and I know how often they change their minds! He has always enjoyed helping me in the kitchen, ever since he was a little boy and would ask to add some ingredient - it's the chemist in him!

(I studied in Grenoble, and they are very fussy about the difference between Swiss and Gruyere cheese, so I always use Gruyere!)

Quiche Lorraine

Pastry

1-1/4 c. all purpose flour, sifted

1/2 tsp. salt

3 Tbsp. butter or margarine, cut into small pieces

3 Tbsp. solid shortening

3 Tbsp. ice water

Filling

1/2 lb. bacon

1/4 c. Gruyere cheese, shredded

4 eggs

1 Tbsp. flour

1-1/4 c. milk or half & half (I've always used milk - most of the time 2%)

1/2 tsp. salt

dash of freshly ground pepper

1 Tbsp. butter, melted

Measure flour and salt into a bowl. Add butter or margarine and shortening. Combine with a pastry blender or your fingers. Add water a little at a time, stirring with a fork, and form pastry into a ball. Wrap ball in wax paper and chill for 20 min. Roll out on a lightly floured board and fit pastry into a quiche pan or a 9" pie plate.

Fry bacon until crisp. Drain and crumble. Place in the uncooked pastry shell along with shredded cheese. In a small bowl combine the eggs, flour, milk, salt, and pepper. Pour over the bacon and cheese. Add melted butter to top. Bake in a preheated 375 degree oven for 30 minutes until firm and golden.

[magicmoodz]

On 1/12/2014 beach-mom said:

On 1/12/2014 magicmoodz said:

beach-mom, would you so kindly be willing to share your quiche recipe with us? Thank you!

Sure! twopeas - I only wish I'd been able to study cooking while I was in France! My son wants to be a scientist right now, but that could change - I've taught English composition and technical writing to college kids and I know how often they change their minds! He has always enjoyed helping me in the kitchen, ever since he was a little boy and would ask to add some ingredient - it's the chemist in him!

(I studied in Grenoble, and they are very fussy about the difference between Swiss and Gruyere cheese, so I always use Gruyere!)

Quiche Lorraine

Pastry

1-1/4 c. all purpose flour, sifted

1/2 tsp. salt

3 Tbsp. butter or margarine, cut into small pieces

3 Tbsp. solid shortening

3 Tbsp. ice water

Filling

1/2 lb. bacon

1/4 c. Gruyere cheese, shredded

4 eggs

1 Tbsp. flour

1-1/4 c. milk or half & half (I've always used milk - most of the time 2%)

1/2 tsp. salt

dash of freshly ground pepper

1 Tbsp. butter, melted

Measure flour and salt into a bowl. Add butter or margarine and shortening. Combine with a pastry blender or your fingers. Add water a little at a time, stirring with a fork, and form pastry into a ball. Wrap ball in wax paper and chill for 20 min. Roll out on a lightly floured board and fit pastry into a quiche pan or a 9" pie plate.

Fry bacon until crisp. Drain and crumble. Place in the uncooked pastry shell along with shredded cheese. In a small bowl combine the eggs, flour, milk, salt, and pepper. Pour over the bacon and cheese. Add melted butter to top. Bake in a preheated 375 degree oven for 30 minutes until firm and golden.

Thank you so much, beach-mom. I had a thank you typed out this morning, tried to post, but the board must have been down.

You quiche sounds delicious. I have copied it and plan to use it for the next special brunch occasion!

[beach-mom]

On 1/13/2014 magicmoodz said:

Thank you so much, beach-mom. I had a thank you typed out this morning, tried to post, but the board must have been down.

You quiche sounds delicious. I have copied it and plan to use it for the next special brunch occasion!

YW! After you try it I hope you can let us know what you think of it!

[magicmoodz]

On 1/13/2014 beach-mom said:

On 1/13/2014 magicmoodz said:

Thank you so much, beach-mom. I had a thank you typed out this morning, tried to post, but the board must have been down.

You quiche sounds delicious. I have copied it and plan to use it for the next special brunch occasion!

YW! After you try it I hope you can let us know what you think of it!

Will do! Thanks again, beach-mom!