By Erin Baxter
Take a culinary trip to the beautiful region of Alsace-Lorraine, France, where Quiche Lorraine gets its fitting name. Known as the mother of all quiches, Quiche Lorraine is traditionally made with flour, eggs, cream, cheese, and bacon.
Small variations on the classic are of course possible – and we here in the Texas Hill Country would like to present that today! Of course, enjoy as a starter, main dish, or even a snack – quiche always fits the menu perfectly. Sip your favorite glass of cold, white wine to savor all of the flavors.
Photo: kuechengoetter.de
Directly from the Texas kitchen of Judy Bybee, here’s the perfect way to make your Quiche Lorraine, Texas Style:
1 – 9 inch unbaked pie shell, well-chilled
3/4 teaspoon salt
1 tablespoon butter, softened
dash nutmeg
12 slices thick bacon
dash sugar
4 eggs
dash cayenne
2 cups heavy or whipping cream
1/8 teaspoon pepper
1 cup natural Swiss cheese, shredded
Texas option: Add 1 – 4 oz. can Hatch green chilies, 1/4 cup diced onion, and 1/2 cup diced tomatoes.
Preheat oven to 425˚F.
Rub surface of unbaked pie shell with softened butter. Fry bacon and crumble. Combine eggs, cream, salt, nutmeg, sugar, cayenne, pepper (and Texas option ingredients if chosen); beat just long enough to mix thoroughly. Sprinkle pie shell with bacon and cheese; pour in cream mixture. Bake 15 minutes at 425˚F. Reduce oven to 300˚F and bake for 40 minutes or until a knife inserted in center comes out clean.
Serve with freshly made salsa and top with sour cream and cilantro. Makes 6 servings.
