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???
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.
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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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