My mom is supermom. Seriously... Besides working full time, she managed to be the class mother for both me and my brother, a boy scout den leader, PTA secretary and the ultimate soccer mom. I didn’t use an alarm clock until I got to college, and woke up to a hot breakfast every morning. That’s right…every single morning. A regular item on the rotation was quiche. Mom’s quiche was nothing fancy- just eggs, sausage and cheese but warm, filling and delicious. Nostalgic for that feeling, I decided to go with Quiche Lorraine. While the Alsace-Lorraine region may not be in central France at all, the tradition of quiche is rooted in all regions and I just happened to like this version best. The traditional version I was surprised to find doesn’t actually call for cheese, but that made me sad, so I added some. Top choices in the Alsace region would be Swiss, Gruyere or Emmental but because Central France, the Loire Valley in particular, primarily yields goat cheese, I went with that. I really, really love goat cheese, so it was an addition I was more than happy to make.Another way in which I buddha-ized the quiche is that, rather than a traditional flaky, buttery crust, I used a heftier, oatier one (personal preference). Also, due to the high quantity of egg yolks called for in the creme puffs, I had more than a few egg whites left, and thus this quiche was a perfect vehicle in which to use them. Despite the changes, the quiche was very well received from the peanut gallery (thanks, Apple Crisp and Grape!). If you don’t try this recipe, I suggest you try another one.
Who knew eggs could be so fancy?
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For the crust
- 3/4 cup rolled oats
- 1/2 cup flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 TB cold butter, cut into pieces
- 3 TB milk
For the filling
- 3-4 ounces bacon
- 5 egg white and 1 egg yolk (or just 4 eggs)
- 1 cup milk
- salt and pepper
- 6 ounces goat cheese, crumbled
- Preheat the oven to 400 degrees. Spray a 9 inch pie dish with cooking spray.
- Put the oats, flour and salt in a food processor and pulse three times. Add the butter and pulse about 12 times until pebbly and coarse. Add the milk and pulse 3-5 more times to combine. Form the mixture into a ball and place it between two large pieces of wax paper. Roll out into a circle about 10 inches in diameter.
- Remove the top sheet of wax paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from teh top. Press the crust gently into the dish. Bake for 9 minutes, then cool.
- Lower the oven temperature to 375 degrees.
- Cut the bacon into pieces about an ince long. Brown lightly in a skillet. Press bacon into the bottom of the pie crust.
- Beat the eggs, milk, cheese and seasonings into a mixing bowl until blended. Pour into the pie crust.
- Bake for 35-30 minutes or until quiche has puffed and browned. Serve warm or cold.
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