2022 Tour de France - Stage 6: Binche to Longwy.
Today, the riders snuck into Belgium, but ended the day back in the French region of Lorraine in the town of Longwy. How could I not make the quintessential dish of the Lorraine region? It’s been three years now that I’ve been cooking-up a culinary ridealong for the Tour de France. But this is the first year I’ve been able to really cook some northern French food as they hadn’t made it to this region in the past few tours. So, today, I present you with an easy Quiche Lorraine. Why is it easy? Because I use store-bought pie dough; Sacré Bleu! I know, but, it’s been a crazy few days at work and, as The Barefoot Contessa says, “store-bought is fine!”
Quiche Lorraine
One store-bought pie crust, left at room temperature for 20 mins
½ lb bacon, small dice
2 eggs + 2 yolks
1 cup heavy cream
1/2 whole milk
Nutmeg
1 cup of grated Gruyere cheese
While the dough comes to room temperature, preheat the oven to 375 degrees.
Place the dough into a 9-inch pie plate, pressing onto the bottom and sides. Fold the excess under itself and crimp the crust, pinching with your index fingers. Place a folded sheet of heavy duty foil on the dough and add pie weights (or about a pound of dried beans).
Bake for 18 minutes. Then, carefully remove the foil and weights. Return the pie crust to the oven and cook for 8 minutes. Remove and col for about 20 minutes.
While the crust cools, render your bacon in a skillet until browned and just beginning to crisp-up. Remove the bacon, with a slotted spoon, and place on paper towels to drain.
Meanwhile, mix together the eggs and dairy in a bowl. Season with some freshly grated nutmeg, a pinch of salt, and some pepper. Then, mix in the cheese and bacon.
Pour the contents into the prepared crust, leaving about ¼ inch from the top of the crust.
Bake for about 35 minutes. The middle should slightly wiggle.
Allow to cool on a rack for about 30 minutes. Slice and serve.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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