For those of you familiar with Casablanca (I assume most of you are), the same movie which brought you, “Here’s lookin’ at you, kid!” and “I think this is the beginning of a beautiful friendship,” the title of this post is a play on another quote said by Ilsa to Rick — “Kiss me. Kiss me as if it were the last time!” I love that movie. But this is not a post about Casablanca. It’s about a quiche.
One of the first things I learned to make very well was quiche. For some reason, there was a time when my mom made quiches quite frequently. I think she did them because they were so easy and quick. And so good. Of all the things my mom has fed my friends all those years ago, when they’d come over my house, one of my friends recalls quiche the most and actually gets excited at the mention of it. She remembers how she nearly ate a whole pie once. It’s true, she nearly did. I even remember coming over this same friend’s house, along with two other of my friends, for the main purpose of making my mom’s quiche. This was back in high school…So you can see, I’ve been making my mom’s quiche for a long time. I posted about quiche cupcakes before, but this post is about the original recipe that I use. I just loves me some quiche.
The jumping point recipe was a Betty Crocker quiche Lorraine recipe included below:
Quiche Lorraine (From Betty Crocker’s Cookbook, ©1987, Golden Press/New York)
- Pastry for 9-inch One-Crust Pie (this was from a cookbook, and I don’t have the recipe for the crust with me, so you’ll just have to buy a ready-made pie shell — I suggest buying a pack of 2 pie shells because the recipe actually makes 2 pies)
- 12 slices bacon, crisply cooked and crumbled
- 1 cup shredded natural Swiss cheese (4 ounces) — My mom uses a Muenster/Cheddar blend.
- 1/3 cup finely chopped onion
- 4 eggs — Mom uses 5
- 2 cups whipping cream — Mom uses 1 cup sour cream, 1 cup heavy cream (same thing as whipping cream)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper
Heat oven to 425F. Prepare pastry. Sprinkle bacon, cheese and onion in pastry-lined pie plate. Beat eggs slightly; beat in remaining ingredients. Pour into pie plate. Bake uncovered 15 minutes.
Reduce oven temperature to 300F. Bake until knife inserted in center comes out clean, about 30 minutes longer. Let stand 10 minutes before cutting.
Too many instructions for me! But if you prefer to go the step-by-step route, the recipe is up there for you to follow to your heart’s content. I’ve made this so many times that I don’t really read it anymore except for the directions on what temperature to set the oven and for how long. I also take all sorts of liberties with the filling. Sometimes spinach, chicken and mushroom, sometimes just spinach, sometimes chicken, onion and mushroom… I once used crab too. You know, I might try adding dill next time. Yes, crab and dill…I loooove dill. I love the smell, the taste…In fact I did use it this weekend for another dish, but more on that in another post.
The filling of choice this time was chicken, mushrooms, onions and sun dried tomatoes. The blend of cheeses I used consisted of Swiss, Muenster and Cheddar. The pie shells? Store bought!
I like a quiche that’s very dense in filling so you get satisfaction in every bite. And so I packed each pie shell as much as I could with the filling. Add the eggs and cream mixture (I used my mom’s variation of 1 cup heavy cream, 1 cup sour cream)…