|
Quiche Lorraine
Ingredients:
3-4 ounces lean bacon (6 to 8
strips) cut in 1" slices
8-inch partially cooked pastry
shell
3 DoodleDoo Farm eggs
1 1/2 cups shredded Gruyere cheese
1 1/2 – 2 cups cream
1/2 teaspoon salt
pinch of pepper
pinch of nutmeg
1-2 tablespoons butter cut into
pea-sized dots
Directions:
Preheat oven to 375°. Put bacon in
a medium pan, cover with cold water, and bring to a boil
over medium-high heat. Boil for 5 minutes, then drain.
Return bacon to pan and cook over medium heat until
lightly browned, about 3 minutes. Transfer bacon with a
slotted spoon to a paper towel to drain, then arrange on
bottom of the par-baked crust.
4. Beat eggs, cream, and salt
together in a medium bowl and season to taste with
nutmeg and pepper. Pour mixture into your par-baked crust and bake
until custard is puffed and golden and just set in the
center, 30-35 minutes. Slide quiche off parchment paper
onto a serving platter and remove ring. Serve quiche
warm or at room temperature, sliced into wedges.
FOR THE CRUST:
2 cups flour
1⁄4 tsp. salt
Pinch sugar
8 tbsp. cold butter, cut into
small pieces
3 tbsp. cold vegetable shortening,
cut into
small pieces
1 egg, lightly beaten
1. Sift together flour, salt, and
sugar into a mixing bowl. Use a pastry cutter or two
knives to work butter and shortening into flour until it
resembles coarse meal. Sprinkle in up to 6 tbsp. ice
water, stirring the dough with a fork until it just
begins to hold together. Using your hands, press dough
firmly into a rough ball, then transfer to a lightly
floured surface. Give the dough several quick kneads
with the heel of your hand to form a smooth dough, then
shape into a ball, flatten slightly to make a round, and
dust with flour. Wrap round in plastic and refrigerate
for 2 hours.
2. Preheat oven to 400°. Allow
dough to soften slightly at room temperature before
rolling out on a lightly floured surface into a 14''
round. Fit dough, without stretching it, into a buttered
10'' bottomless metal flan ring, 1 1⁄2'' deep, set on a
parchment paper-lined cookie sheet with no rim. Press
overhanging dough down slightly into sides of ring to
make the sides of the crust a little thicker and
sturdier. Run the rolling pin over the top of the ring
to remove any overhanging dough. Using a fork, prick
bottom lightly, then make a decorative edge around the
rim. Line dough with buttered aluminum foil, then add
pie weights or dried beans. Bake until crust is set and
edge just begins to color, about 25 minutes. Remove foil
and weights, brush bottom and sides with egg, and
continue baking until crust is pale golden, another 2-5
minutes.
German Pancakes
Ingredients:
6 DoodleDoo Farm eggs
1 cup milk
1 cup flour
6 Tablepoons butter
Pinch salt
1 teaspoon
vanilla extract
3/4 cup
Parmigiano Reggiano cheese
Directions:
Preheat oven to 425°.
Melt the butter
and pour into a 9" X 13" pan.
Blend the eggs,
milk, flour, salt and vanilla for one minute.
Pour the batter into the butter
in the pan.
Sprinkle the cheese on top.
Bake for 20-25
minutes until lightly brown and fluffy.
Enjoy with strawberry freezer jam
or maple syrup.
|