Macon Magazine

Authentic French Quiche Lorraine This recipe calls for homemade pie dough crust and filling. Substitutions may be made but will affect the outcome's flavor and consistency. Crust – Pie dough ingredients (Doesn't homemade taste better?) 1½ cup all-purpose flour 1 cup shortening or wagyu beef tallow (I prefer this and order mine through Amazon) ½ cup ice water 1 teaspoon salt 1 teaspoon brown sugar Method: Preheat oven to 400 degrees Fahrenheit. • Mix flour and fat until grains are pea-sized. • Dissolve salt and brown sugar in the water. • Add flour mixture to the water solution all at once. • Mix together but do not overmix. • Form a log and wrap in plastic. Refrigerate for 20 minutes. Roll the dough evenly and place on a 9-inch pie plate. With a fork, make small holes in the dough. Bake for 15 minutes and remove from oven. Quiche Lorraine Filling – Ingredients 1 large onion, diced 8 slices of bacon cut in small pieces Olive oil for sautéing 4 ounces Gruyère cheese (It's important to have the right cheese) 3 large eggs ½ cup heavy cream (Neither half and half nor milk works as well) Seasoning – no salt added. Use a pinch of ground pepper and a pinch of nutmeg to taste. Method: Pre-heat oven to 400 degrees Fahrenheit. • In a saucepan, sauté onion with olive oil. Before the onion caramelizes, remove from pan and set aside. • In the same saucepan, cook the bacon pieces until almost crispy. Add to the onion on the side. • Cut Gruyère cheese into small cubes. • In a mixing bowl, use a French whip (or fork) to whip together the eggs and cream. Do not add salt, as the mixture will take enough salt from the bacon and cheese. Add pepper and nutmeg. • Place the onion/bacon mixture at the bottom of the pie crust. • Cover evenly with the cheese. • Pour the cream/egg mixture gently overtop the pie. Bake the quiche for 30 minutes or until the pie is firm to the touch in the middle. Let it rest 10 minutes before cutting and serving. Wine Pairing Since this dish is suitable for any meal of the day, I would recommend drinking a glass of wine with it to have the authentic French experience. A light red wine like a pinot noir, a French Beaujolais, or a dry, crisp rosé are all suitable. Cook like a French person Looking for something to prepare that is French but not overly challenging with a good chance of success? Chef Vendeville offers the following recipes, complete with his suggested wine pairings. Excellence in Education, Since 1903 St. Peter Claver Catholic School 133 Ward Street, Macon 478.743.3985 spccatholicschool.org maconmagazine.com 103

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