Price Chopper Gatherings Gatherings Spring 2018 | Page 10

8 | Weekends Were Made for Brunch | SPRING 2018
quicheLORRAINE
INGREDIENTS
•
•
•
•
•
•
•
•
•
Frozen deep dish pie crust
½ lb bacon, chopped
1 cup milk
½ cup heavy cream
3 eggs
Kosher salt and fresh ground black
pepper, to taste
1/ 8 tsp ground nutmeg
1 cup Gruyère or cheddar, grated
1 heaping tbsp chives, chopped
DIRECTIONS
Blind Bake the Frozen Crust
1.
2.
3.
4.
5.
Preheat oven to 350°F. Line the frozen crust with heavy duty aluminum foil or parchment
paper. Allow for a couple inches to extend beyond the sides of the pie pan.
Fill two-thirds with dry beans or other pie weights. Place the pie pan on a rimmed baking
sheet in the oven to catch spillage.
Bake for 20 minutes, then remove from the oven and remove the pie weights and the foil.
Using the tines of a fork, poke holes all around the base of the crust.
Return to the oven and bake for another 10 minutes, until lightly browned. Remove from oven
and set aside.
Make the Filling
6.
Blind Baking
When baking a pie with an uncooked
filling, it is necessary to blind bake the
crust first. This ensures that the crust
cooks fully and does not become
soggy due to the moisture of the filling.
When blind baking, be sure to use
pie weights to prevent the crust from
bubbling up or shrinking as it bakes.
Pie weights are typically ceramic or
metal balls, but if you don’t have any
on hand you can use dry beans.
Heat a large frying pan over medium heat. Cook bacon until almost crispy. Remove bacon to a
paper towel-lined plate.
7. In a medium bowl, whisk eggs. Then add nutmeg, salt, pepper, cream, milk. Whisk vigorously to
incorporate and introduce a little air into the mix – this keeps the texture of the quiche light and fluffy.
8. Arrange the bacon and cheese in the bottom of the pie crust.
9. Pour egg-milk mixture gently into the pie crust.
10. Gently stir the egg-milk mixture until bacon and cheese are suspended in the mix and evenly
distributed. Use a spoon to adjust the chives to be evenly arranged on the top (they will float).
11. Place the quiche into the preheated oven and bake for 30-40 minutes. Be sure to bake with
the rimmed baking sheet to catch spillage. Check for doneness after 30 minutes by gently
jiggling the quiche. It should still show some slight movement. The quiche will finish setting
while it cools. Cool on a wire rack.
Note This quiche can be enjoyed at room temperature, cold, or reheated gently in a 200°F oven.