Hi, I’m Betty, welcome to Betty’s Kitchen. Tonight, we’re making a simple and elegant quiche Lorraine and it starts with the crust and what I’m doing here to make this very simple is to use a premade crust. Now this is a pie crust, there were two in here actually for a deep dish pie. I used one for something that we’ll be doing earlier and I had the other one left over so this is the perfect opportunity to use it. What I plan to use now is bake this in the oven at 425 degrees for eight to 10 minutes. I’m just going to watch it and see what it looks like and then we’ll bring it out and assemble all of the things that go with the quiche Lorraine. I’ve just gotten our deep dish pie crust out of the oven. I let it cook for 6 minutes at 425 degrees. You see it’s a light golden brown. It’s pretty much done but it is able to go back in the oven which it will have to do to make the quiche Lorraine. The first thing I want to do is add bacon and we want to have some bacon that is very crisp. We need one half pound which translates into about eight slices. This will go on the bottom, just scatter it out fairly evenly. There’s one I didn’t get crumbled, I’ll get that in just a second. You just crumble these with your hands. That big one, I think should be crumbled a little bit more and I need to shift these so that they cover the whole bottom. Next you’re going to add some cheese. Now remove the bacon, you could use all Swiss cheese or a mixture of Swiss and cheddar.
I have one to one half cups of Swiss cheese, this is a new bag and besides, it’s given on the front, one and one half cups so I’m going to use all of that and instead of mixing them together, I’m going to just put a layer of this followed by a layer of the cheddar. So there will be a total of two cups of shredded cheese and you can make it all Swiss, or you can make it all cheddar. But I think the best blend is going to be a mix of the two. Just arrange that around, actually what I’m going to do I think is take a little bit of that out because that deep dish pie crust is just a little bit smaller than I would like to work with. If I made my own crust, I would have a little more room but I’ll still keep the proportion between the Swiss and the cheddar so I’m going to sprinkle some cheddar but not put all of it over the top here. Just kind of make it so it will blend in nicely. Something like that. Spread it out. So those are your basic components. But you need to have something that pulls all of that together. You need three well beaten eggs. I’ve got those ready right here. I just used general eggs. Three of them, they’re already beaten. You need one and one half cups of half and half which is cream and milk or you can use just milk. I though the fat free half and half which if you compare it with the nutrition facts on skim milk, it’s pretty much the same. Actually my skim milk had more carbohydrates and more sodium than this has and they both have the same amount of calories and they have not fat.
So it’s very comfortable to put skim milk in here. Put that in and then the rest of it is just getting our spices right. We need some salt and the bacon is salty so you don’t need much, about one quarter teaspoon. You need some ground light pepper, one quarter of a teaspoon. I was running out of measuring spoons so I’m just going to use this one and dip it in, we need nutmeg. We need one quarter right there and we need red pepper. Again, one quarter, just dip in here and get my red pepper. There we go. So now, I’m going to get a spoon and stir that around, start pouring down the center and let it drizzle through and maybe move a little out toward the edges and go slowly with this, here’s a big lump of looks like black pepper I’m going to mash. Don’t want all that in one spot. Continuing, that just gave it a little chance to settle. This looks like it’s going to be fun. It’s just bothered me a little bit when I saw that amount of cheese that I put in at the beginning was making such a large layer that I thought that was too much and I thought maybe we’re going to have to cut back on all of these. But this pan looks very nice.
But if you have to cut back because of the size of your crust, don’t worry about it, it’s going to turn out fine, you can be pretty variable on this. I think I’ll stop right there just so I can be really sure that it’s not going to run over and you notice I have some left over. I probably could put that in a little casserole and have a crustless quiche Lorraine. So I’ll decide what to do with that later and I have some left over cheeses and so on but this is what’s going into the oven. This is going into a 375 degree oven and it’s going to cook for maybe half hour. We’ll check and see the time on that. Our quiche Lorraine is done, I just checked on it and it’s been cooking at 375 degrees for 40 minutes. The test for it being done is to place a knife in the center in the deepest place and it should come out clean and it does. So this one come up, that’s with our crust. It looks nice and wonderful. If I can just let it go and then remember those scraps we had left over, I felt there was too much cheese and also too much of egg and milk mixture, I made a little quiche that is crustless. To test it, put the knife in the center and again it comes out clean. So it’s ready to come out also. Grab that one out and what I need to do now is to let these sit for 10 minutes and then we can serve it. I have let my simple and elegant quiche Lorraine set for 10 minutes and I should be able to cut out a slice and I know this crust is extremely crisp so it may fall off.
But we’ll go to the center and just go down to the bottom. I want you to see the inside of it mainly. Come over to the edge and hopefully we can save that crust and then swivel around and get a wedge shaped piece of your quiche and then transfer it to a dinner plate or I’ve got actually a smaller plate here. Let’s see if I can get this out, stuck a little bit over here, I’m going to pull a little bit. Let me cut it a little bit more. I didn’t quite get it the first time. Maybe I have this time. Mostly. But it comes out and it looks like that and look at the inside here. I think maybe that tells more when you look at what it actually is composed of. When you get ready to take a bite, then you have a nice composition of the bacon and cheese layer on the bottom but that cheese as you noticed has come up to the top and blended with the egg and milk mixture. Half and half so when you take a bite, let’s just see how this goes, texture is great, taste is great, the crust, it’s a little dry for my taste, I probably should have put some, I’m going to -- around it but I love it anyway. Enjoy.
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