Monday, March 11, 2013

Pie Day Count Down!!!

Do you celebrate it?  Pie Day?  3.14  Do you eat pie on March 14th at 1:59?  Yeah, I am a geek.  I love my pie and any excuse to make another is reason for celebration at my house!  And if I can throw in a touch of French cuisine into Pie Day, my world is complete.  Know what I'm talking about???

photo credit: axelsrose via photopin cc
QUICHE!!!  The ultimate Breakfast/Lunch/Dinner appropriate pie.  I will admit for years I struggled to make my quiche turn out right.  It was always too watery so I would bake it longer and it would end up chewy.  So not good eats!  I struggled until I found Julia.  Julia Child that is.  Today I will share her secrets and we can rejoice in quiche delishe (a play on words.  Did it make any sense?)  Julia's tips are found in From Julia Child's Kitchen.

From Julia Child's Kitchen
Buy Julia's Book Here
Alright then.  Julia's secret:  no set measurement on the fluid to add to the eggs.  No two eggs are exactly the same size.  When we insist on adding exactly 1/2 cup fluid to an 3 eggs, the total volume will vary based on the size of the eggs used.  Which means discrepencies in how the quiche bakes.  To get around that problem, Julia suggest using 3 beaten eggs plus enough cream (or milk) to make 1 1/4 cups total.  Sounds simple enough right.  When I used her formula, my quiches immedietly turned out perfectly!!!  JULIA ROCKS!

I am going to share the "basic" quiche recipe.  I love a "Quiche Bleu"  filled with crispy bacon (1/2 cup), red onions (1/4 cup), blue cheese (1/4 cup), and a sprinkle of fresh tomatoes on the top.

Happy Baking!

Basic Quiche From Julia Child
3 large eggs, beaten in a measuring cup
1/4 tsp salt
pinch of nutmeg and pepper
about 1/2 cup cream-- enough to fill the measuring cup with eggs to 1 1/4 cup
1 cup Filling ingredients... bacon, ham, onions, cheese, veggies
1 8 or 9-inch prepared pie crust

Pre-heat the oven to 375.
Whip the eggs together.  Add salt, nutmeg, pepper and cream to make 1 1/4 cups fluid.  Toss desired filling in the pie crust.  Pour the liquid on top stopping 1/4 inch from the top of the pie crust.  Place quiche pan on a cookie sheet and bake for 30-35 minutes.  When the quiche has doubled in size and is nicely brown it is done.  Need to double check?  A skewer should come out clean.  If if has bits of custard on it bake another 3-4 minutes.

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