I love, love, love quiche. Particularly the traditional Quiche Lorraine. Over the years I’ve sought out restaurants that serve quiche and of course, learned how to make them myself. And just for the record, my husband loves quiche. So never mind that 1982 book by Bruce Feirstein with the inflammatory headline – Real Men Don’t Eat Quiche.
This quiche recipe I found in The Cook’s Store (1978), by the editors of Consumer Guide. It’s the subtitle that did it – How To Buy And Use Gourmet Gadgets. I was already fancying myself a “gourmet cook” that many years ago. Fun book chock full of gourmet equipment must-haves – everything from cutlery and serving pieces to bread pans, graters and roasting aids. Copies are still available on used book sites!
Yes, you need an actual quiche dish. You will find a myriad of other uses for it, so make the investment. The book recommends – and I concur – a 9-inch porcelain dish. The fluted edges shape the pastry and give it a distinct look. Be sure to read through the recipe in its entirety before attempting!
Fresh Herb Quiche
Pate Brisee (recipe follows)
5 slices bacon, cut into pieces
3 ounces Gruyere or Swiss cheese, thinly sliced (or shredded)
2 eggs
2 egg yolks
1½ cups whipping cream (or use half whipping cream and half light cream)
1½ tablespoon finely chopped fresh herbs (chives, rosemary, sage, basil, tarragon) or 2 teaspoons dried herbs
½ teaspoon salt
2 tablespoons butter
Prepare Pate Brisee pastry shell. Allow about an hour to make pastry shell. Preheat oven to 375 degrees. Cook bacon* in skillet until crisp; drain. Scatter bacon in bottom of pastry shell. Arrange cheese over bacon.
In a mixing bowl, beat together the eggs, egg yolks, cream, herbs and salt. Pour egg mixture over cheese and bacon. Dot with butter, Bake until top is golden and puffy and knife inserted in center comes out clean, 25 to 30 minutes. Serve warm or cold.
Pate Brisee
1 cup all-purpose flour
⅛ teaspoon salt
5 tablespoons butter
1 tablespoons cold water
Place 1 cup flour and salt in bowl. Cut in butter until small particles are formed. Gradually add water and work dough into a ball. Place on a lightly floured surface and knead gently several times. Dust with flour and wrap in a plastic bag; refrigerate about 30 minutes.
Roll out dough on lightly floured surface to ⅛-inch thickness. Roll dough around the rolling pin and unroll over a 9-inch porcelain quiche pan. Gently press dough into form, being careful not to stretch dough. Pass rolling pin over top to remove excess dough. Chill thoroughly.
Line the shell with parchment paper, allowing paper to extend over sides. Fill with pie weights or dried beans**. Bake at 400 degrees 10 minutes. Remove paper and weights and bake 2 to 3 minutes longer. Cool slightly before filling.
*Tip one: I bake a whole pound of bacon on a wire rack on a jelly roll pan with sides – 400 degrees about 20 minutes. Wrap cooled slices individually to use for breakfast (zap in microwave about 15 seconds per slice) – or for making this quiche or other dishes (chop while frozen, no need to defrost).
**Tip two: No beans, no pie weights? I used raw Arborio rice. You can also use premade pie crust (like Betty Crocker) – and skip the Pate Brisee prep!
connieiscooking 
Beautiful pie! All the men in our family adore quiche!