We got our first child all packed up and off to U Penn over a month ago, although for me it seems like much longer than that! The car was packed to the gills, so all of us could accompany him to Philadelphia. He unpacked...I helped him make his bed...his new room mate came in and asked him to lunch...we said a quick good bye. And he was off...no looking back. He was off to do and achieve great things...meet new people...and meet his wonderful opportunity head on.No tears from me which I myself was surprised about. I am just so happy for him. And so proud. But I miss him like crazy. This has been a huge adjustment for me, not being part of his everyday life for the first time in over 18 years.
The night before he left he wanted quiche. Quiche with bacon, Emmenthaler, and Gruyere. His wish was my command. I made my usual Martha Stewart recipe for pate brisee. I did two quiches one round... one square...now mind you we sat down to dinner at 9:45...but the kid wanted quiche and salad and by George he got it!
I use a formula from Julia Child for all the quiches I make no matter what filling I choose...3 large eggs and enough half and half or cream to make about 1 1/2 cups of liquid(in this case about a cup of cream) for a quiche made in a 9 inch tart pan. (You can increase that with an additonal egg and enough liquid to make 1/2 cup). Seasoned with some salt and freshly ground pepper. In any event the filling should come up to about 1/8 of an inch of the rim. For this quiche I used 6 slices of apple wood smoked bacon which I blanched first for a few minutes in boiling water, dried and sauteed and then crumbled into the bottom of a blind baked tart shell. I put about 1/2 cup of coarsely grated Gruyere and Emmenthaler cheese into the shell before adding the custard. Then I sprinkled another few tablespoons of cheese over top. Place the tart pan on a baking tray and bake at 375* for 30 to 35 minutes until puffed and nicely browned.
He is coming home on Friday night for his fall break. I can not wait to see him and kiss his face.He is busy...very busy, so the calls home are far and few between. This has been the hardest part for me I think, not being in the daily loop of his life. I get a text here and there, maybe an email, and the occasional phone call late at night. I do know that he is thinking about what he wants to eat this coming weekend...he is going to let me know, that much he told me! I am sure one of those things will be this Cheese and Bacon quiche. I better get some Pate Brisee made in put in the freezer asap!
Pate Brisee
adapted from Martha Stewart
The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
Ingredients
* 2 1/2 Cups all-purpose flour
* 1 Teaspoon coarse salt
* 1 Teaspoon sugar
* 1 Cup (2 sticks) chilled unsalted butter cut into pieces( or 1/4 cup cold shortening to replace 1/4 cup of the butter)
* 1/4 to 1/2 Cup ice water
Directions
1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
2. Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
I frequently fore go the processor and just make this by hand, using either a pastry blender, or two butter knives, or just my fingers. I actually like to feel the pastry dough in my hands. But whatever way is easiest for you...that's what you do. For quiche, I prick the bottom of the shell with a fork before blind baking. I also chill the crust for a bit before blind baking.
To blind bake a crust: pre-heat oven to 450*,place a piece of parchment paper or aluminum foil inside tart shell, fill with raw beans, rice, or "pie weights". Bake for 10 to 15 minutes. Remove the parchment and beans prick the bottom of the shell with a fork again and bake for about 2 minutes more,until the shell just begins to color.
0 Comments