After listening to a wonderful talk given by Sally Fallon Morell, Nutrition researcher and bestselling author, speaking on one of her favorite topics: “Investigating the USDA Controversies,” I was inspired to make one of my old favorites – a French classic: Quiche Lorraine.
I had shied away from this dish the last few years because of its richness: cheese, meat, cream, eggs. ALL the culprits deemed dangerous and risky today by many? But it seemed, I assessed, artificial, processed, hormone injected, antibiotic raised; genetically engineered, trans-fats and high sugary foods are far more dangerous than a good old traditional time-honored dish.
I sought out a small local organic market and used fresh raw cream, farm fresh organic eggs and cheese. Whether you make the recipe as given below, my suggestion is to use the higher vibrating organic ingredients. The bacon and ham were organic as well. The completed dish received rave reviews by my taste testers Debbie and Randy. My own personal evaluation rated it A+. The finished fare yielded a deliciously light, fluffy, rich, and flavorful; one I will continue to repeat. I think the old White House Chef, René Verdon would be quite pleased. As a personal preference and time saver, I did not choose to put a crust with it. I buttered the dish instead. Everything else was by the book. If you are a vegetarian, broccoli, or asparagus could easily be substituted for the ham and bacon. I will include the crust, if you are so inclined to make it from scratch, which I did years ago.
I enjoyed preparing and serving–and eating this wonderful dish. The coolness of the weather and shorter days seems to lend itself to this soul-satisfying classic cuisine, and something Sally would deem a “nourishing traditional diet.” I share the recipe with you below:
Quiche Lorraine (6 servings per 9-inch pie shell)
CRUST (for 3 pastry shells)
- 4 cups flour
- 2 eggs
- 1 ¼ cups butter
- ½ cup cold water
- 1 teaspoon salt
- Place flour, butter and salt into large bowl and work together with hands until smooth. Add eggs and water and work with hands until of rolling consistency.
- Divide dough into 3 equal portions and refrigerate 2 portions for future use. Roll remaining pastry out on floured pastry board to about ¼ to 1/8 inch thick. Place pastry in a 9-inch pie tin and crimp edges. Refrigerate for 1 hour.
- 8 strips bacon
- 1/2 cup diced Swiss cheese
- 1/4 cup diced ham
- 1 1/2 cups light cream
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1/4 tsp. white pepper
- 4 eggs
- Fry bacon until crisp, and drain. Crush bacon over the bottom of the pie shell.
- Sprinkle Swiss cheese and ham over bacon in pie shell.
- Place cream, spices and eggs in blender container; cover and run on high speed until thoroughly mixed. Pour over bacon, cheese and ham in pie shell. Bake in preheated oven at 350˚ F. for about 30 minutes or until top is golden brown and mixture is set. Serve warm. Enjoy!