Every woman who cooks has one dish that she is proud of. It may be a dish that is loved by family or a carefully guarded recipe that is only prepared for company or during the holiday season. For my mother, that special dish is quiche lorraine.
My parents came to visit us in New York recently and my mother helped prepare this beautiful quiche. She brought her recipe card that she’s been cooking from for years. I love looking at vintage recipe cards. They are so intimate and charming. I wish that I had more of these recipes. There will be one day when I appreciate these handwritten treasures from my mom. It makes me want to start a recipe book for my daughters.
According to mom, the key to achieving the deep golden color of the quiche is to top the unbaked dish with thin slices of softened butter. After baking, the finished presentation looks divine.
Quiche can be served warm or cold and is a perfect dish for a special occasion or (my favorite) Sunday brunch. Thanks for sharing your special dish, mom!
- 8 oz bacon
- ½ cup chopped onion
- ½ cup green pepper
- 1 tablespoon olive oil
- 1 8- or 9-inch unbaked pastry shell
- 1½ cups shredded gruyere (or swiss) cheese
- 4 eggs
- 1 tablespoon flour
- 1¼ cup milk (or half and half or heavy cream if desired)
- pinch of salt
- pinch of pepper
- 1 tablespoon softened butter, cut into thin slices
- Preheat the oven to 375 degrees F.
- In a medium skillet, cook the bacon until crisp. Drain on a paper towel. Crumble.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and green bell pepper over medium high heat until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
- Place the shredded cheese, bacon, and cooked vegetables evenly in the uncooked pastry shell.
- In a small bowl, combine eggs, flour, milk, salt and pepper. Pour over the bacon and cheese mixture in the shell.
- Add butter slices on top of all of the ingredients.
- Bake in the preheated oven for 40 minutes or until golden.
1 comment
Comments are closed.
Add Comment