Girls Go Gourmet with a Quiche Lorraine

by Elaine Cannon

Associate Editor

If you are old enough to make your own decisions, to go away to school, or to live away from home while working or serving as a missionary, you are old enough to be a gourmet cook. If you learn to turn out a perfect Quiche Lorraine (Keesh Lor-enn), you can serve it for a variety of occasions—and impress your friends with your French cookery in the process!

Quiche Lorraine is ideal for Sunday after sacrament meeting snacking, for a bridal shower refreshment, a candlelight supper for two, or a committee luncheon. It can even be served cold, cut in narrow wedges and teamed with spiced cider as an hors d’oeuvre.

The dating crowd can make a party out of rolling the pastry, grating the cheese, and whipping the eggs. There is time for records and games in between each preparation step, too.

This is the way you say it: Keesh Lorenn. Here is how you make it:

Pastry

Heat the oven to 400° F.

In a large mixing bowl, measure 2 cups flour, 1/2 teaspoon salt, 1/2 cup butter, and 1/2 cup shortening. Blend well until thoroughly mixed together and crumbly. Add 1 teaspoon vinegar to 1/3 cup milk and stir into crumbly mixture with a fork. Mix thoroughly until dough isn’t sticky. Divide into two balls. (This is enough pastry to make two large quiches, but the filling is for just one. You can store the leftover pastry for another time or roll it into cookies, sprinkle with sugar, and bake for 10 minutes.)

Take one ball of pastry and roll it out on a lightly floured surface to proper size for pie pan or quiche lorraine fluted tin. Press aluminum foil on top of pastry so it won’t puff up as it bakes. Bake for 10 to 12 minutes in 400° F. oven. Remove aluminum foil and cool on wire rack.

Filling

Lower oven temperature to 350° F.

Fry 6 strips of bacon until crisp. Drain on paper.

In a large mixing bowl, measure 1 cup heavy cream, 1/2 cup milk, 3 eggs and an extra egg yolk, 1 teaspoon salt, a dash each of pepper and nutmeg. Beat thoroughly with a wire whisk or beater. Grate 3/4 cup Swiss cheese onto pie shell. Crumble bacon strips over cheese. Mushroom slices may be sprinkled on, if desired. Now pour the egg and cream mixture carefully onto bacon-cheese layer. Bake in 350° F. oven for 30 minutes or until a knife inserted into the center comes out clean.

Cut into pie pieces and serve hot, along with head lettuce wedges with vinegar-oil-herb dressing and orange slices.

Ann Walton and Michael Nebeker whip up a quiche for Saturday night fun.

Margaret Ryan is served by Marlyse Gurney of Geneva, Switzerland, at a girls’-night-out party.