Thursday, August 23, 2007
He was right to be secretive about the ingredients for I know my food well. He wanted the dish to be a surprise. So after several hours in the kitchen and me hiding elsewhere around our house, I started to get a little worried. This was presented on our dining table for my 29th birthday.
Although the Quiche Lorraine is a common form of quiche, we like it much. Not bad for a first attempt on a serious dish for the aspiring chef. The recipe attached is using the microwave because we are yet to get an oven.
- 1 baked pastry shell for 9–inch pie plate
- 3 eggs
- ½ cup chopped onions
- 6 slices lean bacon or beef bacon, cooked and crumbled
- 1 cup button mushrooms, freshly sliced
- 1 cup shredded Cheddar cheese
- 1 cup shredded Swiss/Romano/Colby/Monterey Jack cheese
- 1 cup cream
- ¼ tsp salt
- 1/8 tsp pepper
- ¼ tsp nutmeg
- 1/8 tsp garlic powder
- 2 tbsp parsley, finely chopped
- juice of 1 lemon
- olive oil and/or butter
Transfer frozen pie shell from aluminum pan to a 9–inch glass pie plate. Cook uncovered in microwave 1 minute on high. Prick shell thoroughly with a fork. Cook uncovered 4 minutes at high. Rotate ¼ turn twice.
Place bacon on roasting rack and cover with paper toweling. Microwave at high (100%) until crisp, 5 to 6 minutes. Crumble and set aside. Alternatively, fry until crisp, then crumble and set aside.
Sauté the onion in butter until they are soft. Add the mushrooms, lemon juice, salt and pepper and sauté for an additional 5 minutes or until the center of the onion is clear and the edges start to brown. Drain well in a strainer lined with paper towels.
Combine eggs, salt, pepper, nutmeg, garlic powder in medium bowl. Beat with a wire whisk or electric mixer until well blended. Heat cream in microwave and blend into egg mixture.
Place crumbled bacon evenly in pastry shell. Sprinkle cheese, onion and mushroom. Pour hot egg and cream mixture over top. Place quiche on inverted saucer in oven. Microwave at 70% to 80% (medium) for 8 to 11 (sprinkle parsley) or 15 minutes or until set (but not dry) in center (knife inserted off center comes out clean), giving pan a ¼ turn every 3 minutes.
Let stand 10 minutes before serving.
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