Hello, foodies…
Happy April and Happy National Grilled Cheese Month! I wish you could see the glee on my face right now, foodies. There's an entire month dedicated to the ooey, gooey, incredible grilled cheese sandwich. (And I didn't even make it up!)
Now, we were all set to create eight different grilled cheese sandwiches this month, but we thought it would be even more fun to celebrate the sandwich's best ingredient: cheese. So, we're deeming April "Cheese Month" on ITKWD. And, we're celebrating cheeses from around the world! Here's the very first recipe:Quiche Lorraine—from Switzerland!
Quiche Lorraine
This recipe is prepared with the Kuhn Rikon 8" & 10" Silicone Rainbow Whisk Set (K35774).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
1 9" store-bought refrigerated pie dough
10 slices bacon, chopped into 1/2" pieces
1/3 cup onion, chopped
1-1/4 cup Emmentaler cheese, shredded
4 large eggs
1-2/3 cups heavy whipping cream
1/4 tsp salt
1/4 tsp ground white pepper
1/8 tsp ground nutmeg
1/4 cup fresh flat leaf parsley, chopped
Directions:
Position an oven rack at the bottom of the oven and preheat to 400°F.
Unroll the pie dough and press it into the bottom and sides of a lightly greased 9" deep-dish pie plate. Crimp the edges. Poke holes into the bottom with a fork and bake for 12 minutes; set aside.
Reduce the oven temperature to 350°F.
Cook the bacon until crisp in a large skillet set over medium heat. Remove the bacon from the skillet with a slotted spoon and place it onto a paper towel-lined plate to drain.
Discard all but 2 tablespoons of the bacon fat from the pan and add the chopped onion. Cook until soft and translucent, about 5 minutes. Sprinkle the bacon, onion, and shredded cheese into the par-baked pie shell.
Whisk together the eggs, cream, salt, white pepper, nutmeg, and parsley in a medium-size bowl. Pour the mixture evenly over the bacon, onions, and cheese. Bake for 40–50 minutes, or until a knife inserted 2-1/2" from the edge comes out clean and is light golden brown in color.
Let the quiche sit for 15 minutes before cutting and serving.
Now, as promised, here's how you make the recipe, step-by-step:
While optional, it's helpful to roll out pre-made dough a bit to ensure it fits your pie plate. It also helps ensure you crimps are even.
Fold the dough in half before removing it from the counter. Center it over the pie plate and then unfold. You'll always have it perfectly centered that way.
Depending on how thinly you roll the dough (or if you're making crust from scratch), you might have excess. Trim it instead of making high crimps, as they're likely to fold over off the plate during baking.
Poking holes (docking) into the bottom of the crust prevents air pockets from getting underneath the crust.
Perfect!
I wish you could smell this!
Mix well...
Then layer the ingredients like a pizza, ending with the egg mixture.
Bake for 12 minutes.
Voila!
For your blog question today, tell me what you think of all these photos? Do you find them helpful? Would you like to see more blogs like this? Thanks for your feedback, as always. I'll see you on Wednesday at 8pm ET.
Keep it flavorful!
—David