Red Wicket Market Farm is a small farm 25 minutes from downtown Columbus, Ohio, near Slate Run Metropark. Breeding Black Ameraucanas and Black Copper Marans to the Standard of Perfection.

Monday, October 20, 2008

Recipe: Not-Quite Quiche Lorraine

The reason that this is "not quite" Quiche Lorraine is that traditional Quiche Lorraine doesn't contain any cheese, which I think is a real shame. We eat this almost once a week at our house, and our two-year-old can't get enough. Maybe that's because we tell him it's a real treat to get to eat "egg pie" for supper.

1 unbaked pie pastry (buy one or make one from scratch, your choice)
4 ounces crumbled crisp bacon (or 1/3 cup pre-cooked pre-crumbled bacon, if you're in a hurry. I always am.)

1 1/2 cups shredded Swiss cheese (use the best sharp Swiss you can find)
6 large eggs (one egg more or less won't hurt anything)
3/4 cup milk
3/4 cup heavy cream
1/2 tsp. fines herbes (an herb blend, with chervil, parsley, tarragon and chives. Either use some or all of these herbs, or leave them out if you don't have any. I buy mine from Penzey's.)
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Preheat oven to 375 degrees. Place the pie pastry into a pie plate and crimp edges. Put the bacon and cheese into the pie crust. Using a whisk, a food processor, a blender or an immersion blender, beat the remaining ingredients together until completely combined. Pour over bacon and cheese. Bake for 30 - 40 minutes, until the top is browned and the eggs are set.