Monday, October 29, 2012

Sentimental Journey - Quiche Lorraine in French White

This is the first piece of CorningWare I ever purchased (it came with a 1 1/2qt Souffle Dish as a set) so it is sort of near and dear to my heart.  I got the set on sale at JC Penney back in the early 90's.  Which was a good thing, cause it was expensive stuff and I wasn't making much money at the time.  I lived in Clackamas, had roommates and coexisted with an evil cat that use to relieve himself in my bathtub all the time.  Man, those were the some interesting times. It's sometimes amazes me how many memories you can tie to something as simple as a baking dish.

Sort of fitting, since it IS French White, that the two piece set consisted of a Quiche Dish and a Souffle dish.  :) I love this piece (F-3-B) and I use it all the time.  Mainly because it is used for one of my favorite things. One of the first things I ever learned to bake as a matter of fact.  Quiche!

Oh yeah, the whole "Real men don't eat quiche" thing.  Poppycock!  I say.  Ain't ever been nothin' wrong with Eggs, Bacon and Toast for breakfast.

It's true.  Quiche, which is a French-ization of the German word Kuchen (meaning Cake), was originally made with bread as a crust.  So in essence, it kind of started out like a bread pudding (minus the sugar of course) Then, sometime along the way, down through the ages the toast was replaced with a pastry crust.

This, for me at least, is awesome, cause NOW it's pie.  And I love Pie.  I love pie almost as much as I love my CorningWare French White Quiche dish.  It must be noted, that this dish works equally well for tarts and other open pies.  There have even been times that I have baked Mac & Cheese in it, cause you get more crust.  :)

Quiche Lorraine, in particular, is one of my favorites.  How can you go wrong with Bacon and Egg Pie?  Please note, I left out the onions.  That is because there are no onions in Quiche Lorraine.  Bacon & Onion Quiche is called Quiche Alsacienne  (Let's give them credit)  There is no cheese either... That is an American thing.  The reason is simple.  In Lorraine, they use Crème Fraîche instead of Heavy Cream to make quiche.  Crème Fraîche is already flavorful enough, so no cheese is added.  Since it has been rarely available in the United States, up until recent years, cheese was sort of a necessary addition.  But now that it is available in most supermarkets (heck, it's even made domestically now) I think it's time to forgo the cheese and use Crème Fraîche for a more authentic flavor.

Quiche Lorraine

10-inch (24cm) French White Quiche dish
1 cup (4.5oz) (127g) AP Flour
1/2 cup (2.25oz) (62g) Spelt Flour
8 TB unsalted Butter
1 TB Sour Cream or Crème Fraîche
1 TB Ice Water
6-8 oz (170-226g) Bacon, cooked (about 12 regular slices or 6-7 thick cut)
6 large Eggs
1 1/2 cups (350ml) Crème Fraîche
Kosher Salt
White Pepper
Dash of Nutmeg

Always remember, the key to perfect pastry crust is cold ingredients and speed. (the refrigerator is your friend)
In a medium bowl, combine AP Flour, Spelt Flour, Salt and Black Pepper (if using) with a whisk.

Add sliced butter and work it into the flour with your fingers or a pastry cutter.

In a small bowl, combine Ice Water and Sour Cream with a fork.

Add this to the Flour/Butter mixture and stir with a fork until a dough forms.

You may chill it at this point if you like, or roll out to a 13 inch circle.

Roll the pastry over your rolling pin to move to your 10-inch Quiche dish. (F-3-B)  Spelt makes it a little more tender and it will rip fairly easily if you try to fold it into quarters to move it

Unroll into your dish and gently coerce it down into the dish.

Because of the rustic nature of quiche, I simply tear the extra pastry from the edge and leave it, but your can trim with a knife and crimp it if you like.

Dock it (poke holes in it) with a fork and refrigerate for 30 minutes.

Preheat the oven to 400F degrees.

Line with foil and fill with beans, rice or pie weights.

Bake for 10 minutes, then remove the foil and bake an additional 5 minutes.

Let the pastry shell cool slightly and reduce the temperature to 325F degrees.

Cook the Bacon. (By whichever method you prefer)

Chop the Bacon.

Sprinkle the Bacon all over the bottom of the cooling pastry.

Now, in a bowl, place 6 Eggs and beat them lightly just until the white and yolk are combined.

Add the Crème Fraîche and stir well to combine (be careful not the beat it too much, you want to keep the bubbles to a minimum)

Season with a dash of Nutmeg, Salt and a sprinkle of White Pepper.

Pour into the awaiting pastry shell very slowly as to not dislodge the bacon from the bottom.

Bake for 25-30 minutes, or until the center is just barely set.

Let rest on the counter for 10-15 minutes to allow it to finish cooking and to "set".

Cut a slice and enjoy.

Creamy, smooth and silky; best Bacon and Eggs ever!

Where is your Corningware?


  1. I don't know who ever came up with Real Men Don't Eat Quiche, my husband and 3 sons all love quiche. Their favorite one has swiss cheese and bacon. Quiche is just so versatile that I love coming up with new combinations.

  2. Someone posted (I think on this site somewhere) that the French White quiche pan can be used in the oven but not the broiler. Do you agree? I can't think of any reason why not! I certainly would not make QUICHE in the broiler, but the size of the pan is perfect for when I want to make other things in the broiler--whether it be toast or English muffin "pizzas."

    1. It's was probably a misunderstanding, since World Kitchen still produces French White, in stoneware. The Stoneware version of French White cannot be used under the broiler, however, the original Pyroceram French White can most definitely be used under the broiler... I have even used a couple of my deeper pieces (F-2-B) on the stove. Though moving them around without a handle is a little difficult..


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