After School Practice with Quiche Lorraine

Skill and learning come from practice and diligent study. This week’s cooking class focused on eggs, so I’ve decided to continue that focus through the coming week with practice creating food that utilize eggs as a key ingredient. Tonight I decided to create a quiche based on the recipe from class with the addition of bacon for no other reason than the fact that I think Bacon is fantastic. Bacon is a key component to a Quiche Lorraine recipe which is pretty much what I decided to make. There are literally hundreds of variations available throughout the Internet to my surprise, but as I mentioned I chose my class recipe.

After a tough workout at the gym, I was quick to question my decision to make a quiche. The process of making pie dough became a task that I did not want to do but I pressed on and slowly worked the butter into the mixture of flour and salt. Next I worked the water in to complete the dough before putting it into the refridgerator for 30 minutes.

I cooked up the bacon and as its aroma filled my kitchen I continued my task with renewed enthusiasm. I whisked my egg batter together and pulled my pie crust out of the fridge. It was a bit firmer than before, but it was still a bit wetter than I imagined it should be even though I did not use all of the water I had measured out to make it. I added a bit more flour and rolled it out before placing it in a pie tin. I poured the egg batter in, mixed in the cooked bacon and added cheese on top before placing it into the oven.

First Quiche Lorraine Before the Oven
First Quiche Lorraine Before the Oven

When I pulled the quiche out of the oven 35 minutes later, I let it rest on my counter for 5 minutes before plating.

First Quiche Lorraine Out of the Oven
First Quiche Lorraine Out of the Oven

If I had been making this for my family or friends I would have spent more time making the outer edges of the crust a lot more even, thus making the finished product more visually appealing. I plated my quiche and set it on the table with some wine I had picked up from Trader Joe’s.

First Quiche Lorraine
First Quiche Lorraine

This recipe yields a fluffy custard. I much prefer a firmer quiche with more cheese. I noticed that the cheese and bacon sank to the bottom in stead of being evenly dispersed and hope that my next attempt is a little more consistent. I also think that the quiche could have benefited from more bacon for added flavor and texture.

All and all I was pretty happy to have made this dinner for myself. Each success adds to my confidence level and I feel like I am always learning. Another great thing about this dinner is that there is plenty left over for an easy lunch or dinner during the week, something I am not accustomed to since I usally make single serving meals.

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