Quiche and coffee weather

The mornings are cooler and this week I have felt that there is nothing better than a slice of quiche and a perfect cup of coffee to start the day off. Some fruit on the side (strawberries, grapes, melon) and the wind whistling through my windows comprise the right accompaniment.

I made this Quiche Lorraine very fattening but it’s all good fat. My daughter loves this quiche and that is even with the onions and cayenne pepper included in the recipe.

How did I add extra fat to a recipe that has half-and-half and bacon in it? Well I sauteed the onions in the fat from the bacon. Another alteration to the recipe I made was to use 1 cup of half-and-half and 1 cup of whipping cream, a combination of the two instead of just one or the other.

I also sprinkled nutmeg and paprika on the top of the quiche before putting it into the oven. Yum!

Here is the recipe from Betty Crocker if you’d like to try your hand at it:

Quiche Lorraine

Ingredients

Pastry

1 cup Gold Medal® all-purpose flour 1/4 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water

Filling

8
slices bacon, crisply cooked, crumbled (1/2 cup) 1 cup shredded Swiss
or Cheddar cheese (4 oz) 1/3 cup finely chopped onion 4 large eggs 2
cups whipping cream or half-and-half 1/4 teaspoon salt 1/4 teaspoon
pepper 1/8 teaspoon ground red pepper (cayenne)

Directions

  • 1
    In
    medium bowl, mix flour and salt. Cut in shortening, using pastry
    blender (or pulling 2 table knives through ingredients in opposite
    directions), until particles are size of small peas. Sprinkle with cold
    water, 1 tablespoon at a time, tossing with fork until all flour is
    moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more
    water can be added if necessary).
  • 2
    Gather
    pastry into a ball. Shape into flattened round on lightly floured
    surface. Wrap in plastic wrap; refrigerate about 45 minutes or until
    dough is firm and cold, yet pliable. This allows the shortening to
    become slightly firm, which helps make the baked pastry more flaky. If
    refrigerated longer, let pastry soften slightly before rolling.
  • 3
    Heat
    oven to 425°F. With floured rolling pin, roll pastry into round 2
    inches larger than upside-down 9-inch quiche dish or glass pie plate.
    Fold pastry into fourths; place in quiche dish. Unfold and ease into
    dish, pressing firmly against bottom and side. Trim overhanging edge of
    pastry 1 inch from rim of pie plate. Fold and roll pastry under, even
    with plate; flute as desired.
  • 4
    Carefully
    line pastry with a double thickness of foil, gently pressing foil to
    bottom and side of pastry. Let foil extend over edge to prevent
    excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to
    4 minutes longer or until pastry just begins to brown and has become
    set. If crust bubbles, gently push bubbles down with back of spoon.
  • 5
    Reduce
    oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie
    crust. In medium bowl, beat eggs slightly; beat in remaining filling
    ingredients. Pour into quiche dish.
  • 6
    Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.