Quiche Lorraine

Quiche Lorraine

Remember that “Real Men Don’t Eat Quiche” phrase back in the 1980s?  I thought it was weird.

I’m not sure where it originated.  Was it just a joke?  I’ve never known, but it probably was.

Way back when I was a newlywed I bought a little quiche cookbook {maybe to test out that theory?} and made one and served it to my new husband for dinner and he loved it.

He’s a Real Man.  Ruggedly Refined.  And he loves quiche.

So he proved that phrase wrong.

Over the years I’ve made this Quiche Lorraine and we love it ~ for dinner, lunch, breakfast, anytime.  It’s rich and creamy and a perfect harmony of bacon, onion, swiss cheese, eggs, and cream baked in a pie crust. What’s not to love about that?  Serve it up with fresh fruit or a salad and the meal is complete.  And make it without the crust if you don’t like your quiche with crust.

Quiche Lorraine

Yield: 2 quiches

Quiche Lorraine

Ingredients

    For the Crust
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening {I use butter shortening}
  • 5-7 tablespoons cold water {I use about 6}
  • For the Filling
  • 8 eggs
  • 1-1/2 cups milk
  • 1-1/2 cups heavy whipping cream
  • 4 tablespoons melted butter
  • 2 tablespoons flour
  • 2 pinches of salt
  • 2 pinches of cayenne pepper
  • 2 pinches of nutmeg
  • 1 pound bacon, fried until crisp and crumbled
  • 2 cups Swiss cheese, shredded
  • 2/3 cup onion, minced

Directions

    For the Crust
  1. (For visual instructions see my Delicious Flaky Pie Crust post)
  2. Mix the flour and salt together in a bowl or a stand mixer.
  3. Cut in the shortening with a pastry cutter, two knives, or the wire whipping attachment for a stand mixer until it is like a cornmeal/small crumb mixture.
  4. Sprinkle the water 1 tablespoon at a time and mix well with a fork or the flat paddle attachment.
  5. Continue adding the water 1 tablespoon at a time until all of the dough is moistened and slightly moist to the touch.
  6. Form into balls.
  7. One at a time, flatten on a lightly floured surface by pressing with the edge of your hand 3 times across in both directions.
  8. Roll from the center to the edge until 1/8 inch thick and/or to the size of your pie dish.
  9. Fit the pastry into the pie dishes, trim 1/2 to 1 inch beyond the edge; fold under and flute the edge. Fill with uncooked rice or dry beans or prick the bottom and sides well with a fork. Bake at 400 degrees for 7 minutes.
  10. For the Filling
  11. In a blender or large bowl, mix all of the ingredients together.
  12. Scatter the bacon, cheese, and onion over the bottom of the crusts.
  13. Pour the custard from the blender over the tops of the other ingredients.
  14. Bake at 375 degrees for 40 minutes or until the custard is firm, puffy, and lightly browned.
  15. Serve warm or cold.
http://www.abrightandbeautifullife.com/quiche-lorraine/

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 3

Cold Veggie Pizza – My Version of a Pampered Chef Favorite

Cold Veggie Pizza - My Version of a Pampered Chef FavoriteLast summer I was reminded of this old Pampered Chef Cold Veggie Pizza when my blogger friend Maureen over at Red Cottage Chronicles posted about it (hop on over and check out all of her delicious recipes, especially the desserts!).  I used to make it every once in a while but then forgot all about it.  But I dug out my recipe with notes on it for my version of how I like to make it.

I like making my own crust instead of using packaged crescent rolls but you could definitely substitute that in if you want to.  This buttery cornmeal crescent roll is easy to make, is delicious, and holds up well for this type of pizza.

We love eating this cool, refreshing pizza on hot summer days.  It’s loaded with veggies and the cream cheese spread keeps it light.  It’s great for lunch, dinner, snacking, and packing along for a picnic.

Cold Veggie Pizza - My Version of a Pampered Chef Favorite

Cold Veggie Pizza – My Version of a Pampered Chef Favorite

Yield: The crust yields 2 jelly roll size pan pizzas. The spread and toppings are for 1/2 pizza. To make 2 full pizzas quadruple the amounts for the spread and toppings.

Crust ~ If you're only wanting to make one pizza you may either 1/2 the crust recipe or mix up the full recipe, let it rise, and then freeze half of the dough. Then use the frozen dough another time by thawing it, putting it in a jelly roll pan, and baking it as directed below. (Don't forget to prick the crust bottom.)

I often will freeze half the dough and bake half the dough. If it's just Brent and me eating I'll cut the baked crust in half - I'll use one half for a pizza right then and wrap the other half up well in plastic wrap and freeze it. Then I can take it out, thaw it, and put the spread and toppings on for a quick meal. ~ That is what I've done in the above photo. You can see that I've only made a half pizza.

Spread ~ I use this amount of spread for 1/2 of a pizza.

Toppings ~ I use 2 cups of veggies for 1/2 of a pizza. We like it loaded up!

Ingredients

    Buttery Cornmeal Crescent Crust - see note above
  • 2 cups milk
  • 2/3 cup yellow corn meal
  • 1-1/2 tablespoons instant yeast
  • 1/2 cup butter
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 3 large eggs (or 4 medium)
  • 5-1/2 - 6 cups flour
  • Cream Cheese Spread - see note above
  • 8 ounces cream cheese, softened
  • 1 tablespoon mayo
  • 1 clove garlic, minced
  • Topping - see note above
  • 2 cups (or more) of your preferred mixed chopped vegetables - zucchini, broccoli, red bell peppers, green onion, corn, tomatoes

Directions

    Buttery Cornmeal Crescent Crust
  1. Scald the milk by heating it to just below a boil so the bubbles are just appearing around the edges. Add the cornmeal and cook and stir until thickened, lowering the temperature, if needed, so the mixture doesn't boil.
  2. Pour the cornmeal/milk mixture into the bowl of a stand mixer and let it cool until it's lukewarm.
  3. Add the yeast, butter, and sugar and mix well.
  4. Add the salt and eggs and mix well.
  5. Add the flour gradually until a soft dough forms. Knead for about 7 minutes.
  6. Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let it rise until doubled.
  7. Divide the dough into two balls. *(This is enough dough to make 2 jelly roll size pizzas. See the note below if you only want to make one crust at a time.)
  8. Lightly grease a jelly roll pan and spread one of the balls of dough out, pressing it up along the edges.
  9. Use a fork to prick the crust bottom and bake at 350 degrees for 10-12 minutes, until lightly browned.
  10. Allow to cool.
  11. Cream Cheese Spread
  12. In a medium sized bowl, mix together the ingredients and spread over the cooled crust.
  13. Toppings
  14. Add your chopped vegetables and enjoy!
http://www.abrightandbeautifullife.com/cold-veggie-pizza-my-version-of-a-pampered-chef-favorite/

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 1

What I’m Reading this Summer

I’ve finally finalized the list of books I want to read this summer. A couple of them are light, quick reading books, two are so-called “children’s books,” some are thought provoking and a bit “serious,” and one is just fluff.  Hopefully each of them, in their own way, will help me grow as a person and understand […]

Print Friendly

Continue Reading · 0

Sparkly Green Earrings

            Sparkly Green Earrings: catching the light at every turn by Melanie Shankle           I checked out of life for about 6 hours last week to read this fun book. Last summer I read a review for Sparkly Green Earrings and thought it sounded like a […]

Print Friendly

Continue Reading · 0

Banana Muffins with Streusel Topping

These moist muffins are a great way to use up some of those frozen bananas that are hanging out in the freezer.  It’s a basic, but delicious, banana muffin that is kicked up to extraordinary status with the brown sugar streusel topping and it’s now our favorite muffin recipe.  These Banana, Pineapple, Coconut Muffins were our previous […]

Print Friendly

Continue Reading · 0

Amazing Loaded Cheesy French Bread

This amazingly delicious loaded cheesy french bread is one of our favorite breads to eat with a salad.  It could really be a meal in itself but sliced in smaller chunks it’s a great side to serve with a big yummy salad. PrintAmazing Loaded Cheesy French Bread Ingredients1 loaf french bread, sliced in half lengthwise 1/2 […]

Print Friendly

Continue Reading · 1
HeartLoriSignature

Making Monday [the end of a great party]

Hello sweet sweet friends and blog family! As I’m sure you’ve noticed, Gracie and I haven’t been around much lately. We’ve both been busy living life unplugged except for our weekly party with you gals. This past week we decided to take a break from the party for a time. We aren’t sure when or […]

Print Friendly

Continue Reading · 1

Making Monday [#91]

Hello Friends Welcome to Making Monday This week I’m out of town so please click on over to Gracie’s blog ~ Grace Langdon Art ~ and join in on the party there. Have a great week. Enter your email address: Delivered by FeedBurner

Print Friendly

Continue Reading · 0

Slow-Cooker Chicken Tikka Masala

I really love Indian cuisine and it’s recipes like this Chicken Tikka Masala that keeps me cooking at home and out of restaurants.  The flavors keep me wanting just one more bite and then those flavors linger in my mouth for a long time after the meal is over.  Yum.  Just thinking about this meal […]

Print Friendly

Continue Reading · 0

Making Monday[#90]

Welcome to Making Monday Hello friends. I hope you’re all having a wonderful Memorial Day weekend and spending extra special time remembering friends and family members that have passed on to the next life. This is a party where you can find fun new creative ideas and tasty recipes shared by amazingly talented people. Every […]

Print Friendly

Continue Reading · 2

The Best Hamburger and Meatloaf Seasoning

I’m not sure how many different ways I’ve tried to season our meat for grilled hamburgers or the deliciously classic meatloaf ~ at least 3 or 4 a year for lots and lots of years now.   Some have been pretty good.  Some not so good at all. Recently when I was searching again for a way […]

Print Friendly

Continue Reading · 0

Making Monday [#89]

Welcome to Making Monday This is a party where you can find fun new creative ideas and tasty recipes shared by amazingly talented people. Every Monday bloggers stop by to link up their posts and share with all you party goers. By joining in {both bloggers and non-bloggers} you will discover new blogs, be inspired […]

Print Friendly

Continue Reading · 0

Powered by WordPress. Designed by Woo Themes