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, as well as some Olive Eggers just for fun.

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.