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madbakerThis week's Resolution Recipe, which I made a week ago but am just now getting around to posting: Quiche Lonzaine.
one 9" pie crust
1/4 lb bacon, diced (I substituted a couple slices house-cured guanciale)
1/4 lb ham, diced (I substituted 1/4 lb lonza)
1/2 large onion, diced
1 cup milk (see below)
1 cup heavy cream (I used 2 cups half-and-half)
1/2 tsp salt (I omitted this as the lonza had too much salt to begin with)
1/4 tsp pepper
3 large eggses
2 Tbsp chives
4 oz shredded Gruyere cheese
Roll out the pie crust and place in a lightly greased 9" pie pan. Build up the edges of the crust by folding excess dough under and then crimping it. Prick the bottom with a fork every two inches. Brush with lightly beaten egg white; this will help the crust remain crisp. Using another pie pan or pie weights, partially blind bake the crust in a 425 oven for 15 minutes. Set the crust aside and lower the oven temp to 350.
Saute the bacon until crisp. Add the onion and cook until soft. Add the ham and brown slightly, then remove from the heat and set aside. In a medium-sized saucepan, heat the milk and cream with the salt and pepper until the mixture is just below a simmer. Remove from the heat and add some of the hot cream to the eggses, beat well, then stir the mixture back into the hot cream.
Layer the bacon mixture into the baked pie shell. Pour the egg and cream mixture into the shell, then sprinkle with the chives and cheese. Bake for 35-40 minutes. Do not overbake or it will be watery. Allow to cool for 15 minutes before serving.
What worked: It was quite tasty and we devoured it Thursday and Friday. It was a good way to use some of the over-salty lonza. The cheese on top browned almost to the point of burning, so it looked pretty as well. The point about watery quiches is useful: apparently I often over-bake because they often seep somewhat. Now I know. (This one didn't.)
What didn't: Brushing the crust with egg white sounds brilliant to help seal it. However, I usually blind bake with pie weights on a sheet of parchment - that way you just lift out the parchment and all the pie weights are contained in one place. Sadly, the parchment stuck to the egg and tore the crust, so the whole point of crisping it up was counteracted.
Will I make it again? Sure, I like it with lonza. I'd probably mix in the chives and most of the cheese into the eggses mixture, saving just a bit to sprinkle over. I think that would distribute the flavor nicely.
one 9" pie crust
1/4 lb bacon, diced (I substituted a couple slices house-cured guanciale)
1/4 lb ham, diced (I substituted 1/4 lb lonza)
1/2 large onion, diced
1 cup milk (see below)
1 cup heavy cream (I used 2 cups half-and-half)
1/2 tsp salt (I omitted this as the lonza had too much salt to begin with)
1/4 tsp pepper
3 large eggses
2 Tbsp chives
4 oz shredded Gruyere cheese
Roll out the pie crust and place in a lightly greased 9" pie pan. Build up the edges of the crust by folding excess dough under and then crimping it. Prick the bottom with a fork every two inches. Brush with lightly beaten egg white; this will help the crust remain crisp. Using another pie pan or pie weights, partially blind bake the crust in a 425 oven for 15 minutes. Set the crust aside and lower the oven temp to 350.
Saute the bacon until crisp. Add the onion and cook until soft. Add the ham and brown slightly, then remove from the heat and set aside. In a medium-sized saucepan, heat the milk and cream with the salt and pepper until the mixture is just below a simmer. Remove from the heat and add some of the hot cream to the eggses, beat well, then stir the mixture back into the hot cream.
Layer the bacon mixture into the baked pie shell. Pour the egg and cream mixture into the shell, then sprinkle with the chives and cheese. Bake for 35-40 minutes. Do not overbake or it will be watery. Allow to cool for 15 minutes before serving.
What worked: It was quite tasty and we devoured it Thursday and Friday. It was a good way to use some of the over-salty lonza. The cheese on top browned almost to the point of burning, so it looked pretty as well. The point about watery quiches is useful: apparently I often over-bake because they often seep somewhat. Now I know. (This one didn't.)
What didn't: Brushing the crust with egg white sounds brilliant to help seal it. However, I usually blind bake with pie weights on a sheet of parchment - that way you just lift out the parchment and all the pie weights are contained in one place. Sadly, the parchment stuck to the egg and tore the crust, so the whole point of crisping it up was counteracted.
Will I make it again? Sure, I like it with lonza. I'd probably mix in the chives and most of the cheese into the eggses mixture, saving just a bit to sprinkle over. I think that would distribute the flavor nicely.
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Date: 2012-01-14 04:26 pm (UTC)no subject
Date: 2012-01-18 04:54 pm (UTC)