Monday, January 2, 2012

new years day {quiche and mimosas}

our new years day tradition is quiche and mimosas... i always do quiche lorraine, and a mushroom and gruyere quiche. this year i made julia child's quiche lorraine from the vintage mastering the art of french cooking book steve got me for christmas. i'm a little obsessed with her these days.

i had a little mishap in the kitchen {i overfilled the pie crust and it starting seeping out... like, quite literally out of the oven}... and august was having a tantrum, and i have a tiny apartment sized oven that i was trying to bake in, so i was worried they wouldn't get done on time. so, i gave them a pep talk, and said some really sweet things like, "you are the most beautiful quiche i have ever seen...etc" and they responded quite well and turned out beautifully. also, the mimosas helped.

quiche lorraine {adapted from julia child, mastering the art of french cooking}

6 to 8 slices bacon cut into pieces about an inch long}
one pie shell set on a baking sheet {i roll mine out right before i fill them, so that they are nice and chilled}
3 eggs, or 2 eggs and 2 yolks
1 1/2 -2 cups whipping cream or half cream and half milk
1/2 tsp salt
pinch of pepper
pinch of nutmeg
1 to 2 Tb butter cut into pea sized dots

preheat oven to 375
julia says to boil the bacon, but I opted to fry it in a cast iron skillet... i think it gives it more flavor {sorry julia}. beat the eggs, cream, and seasonings until blended. check seasonings and pour into pastry shell and dot with butter.

set in upper third of preheated oven and bake for 25- 30 minutes {mine was more like 45-1 hour because of my oven, or until quiche has puffed and browned.}

Mushroom Quiche

1 pie crust
2 Tb olive oil
2 medium shallots, thinly sliced
1 lb button mushrooms, quartered
course salt and freshly ground pepper
pinch freshly grated nutmeg
1/2 cup milk
1/2 cup heavy cream
2 eggs, 1 large egg yolk
1 1/2 cup gruyere, grated

preheat oven to 375
heat oil and add shallots, and cook until translucent. add mushrooms, and season with salt and pepper. cook stirring frequently until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown.
transfer pie crust to baking sheet {forgot this part... very helpful in case of overflowing quiche filling}.
sprinkle half the cheese evenly over the bottom of the crust, sprinkle with mushrooms and the remaining cheese. whisk together milk, cream and eggs along with seasonings. pour over cheese and bake until just set in the center for 30- 35 minutes. cool on wire rack for about 10 minutes before slicing.

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