Quiche Lorraine

Photo: Recipe Tin Eats

After passing inspection, Con Edison, New York City's utility company, turned the cooking gas back on in my apartment line. (Other lines, to be determined.) After the flooding from the upstairs fire I had to buy a new stove and am still learning how to use it. I haven't cooked a meal since January 2. First up was Cincinnati Chili on the stove top. My 2nd meal involves baking inside the oven. Here is my recipe for:

Quiche Lorraine

 First make a 9 inch Flaky Vinegar Pie Crust (or buy a pie crust). Making one is simple:

Ingredients

2 cups all purpose flour
1 stick (= 1/2 cup) cold butter, sliced and diced quickly to keep it cold
1/2 teaspoon salt
2 teaspoons cider vinegar (the flaky crust’s not so secret ingredient. Vinegar slightly retards gluten to keep the crust from toughening.)
6 tablespoons ice cold water (or whatever it takes, add drops at a time)

Directions:

1) Stir the dry ingredients together.

2) Add the wet ingredients to form a dough ball.

3) Refrigerate for 30 minutes or so before removing to roll out flat with a rolling pin on a floured cutting board.

4) Lay across a pie pan; cut; and using a folk, prick holes across the dough. It lets steam escape as the quiche bakes.

Quiche Lorraine (the filling)

Ingredients

12 slices crispy bacon, crumbled

1 1/2 cups shredded Swiss cheese
1/2 cup diced onion
4 eggs
1 cup evaporated milk (or cream, or half and half)
1 teaspoon salt
12 turns of the black pepper mill (= 1/2 teaspoon)
1/4 teaspoon red pepper flakes (or use cayenne pepper) 
a sprinkle of dried garlic
a sprinkle of dried celery
a sprinkle of Herbs de Provence (if you have it)

Directions

1) Mix the bacon, shredded Swiss cheese and onion together and spread on the unbaked pie crust.

2) Next whisk together the eggs, milk and seasonings. Pour over the bacon, cheese and onions. (You can eyeball the milk and stop if the consistency looks runny enough as you mix. If using a can of evaporated milk, save the rest to lighten coffee.)

3) Bake at 425 degrees F for 15 minutes, then lower the temperature t0 350 degrees F for another 30 minutes or until the quiche has set in the center.

4) Pull out of the oven and let sit for 5-10 minutes before cutting to eat.

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