So my delightful cousin Anna is visiting us for a few days while she’s on summer break. We’re having a blast staying up till all hours of the night talking and catching up.
Anna is going to be a senior at Alabama this year, and she is so mature and worldly beyond her 21 years. It’s been such a delight to spend some time with her and get to know her as an adult.
My parents recently visited with both Anna & her sister, my beloved cousin Sarah while they vacationed in Europe. I didn’t get to come along because I had to work and my graduate school schedule didn’t allow me the time away. Oh well. Europe will still be there. Anna and I are now plotting a Foley gals reunion in Europe next summer – Get ready Sarah & Jean, we’re a commin’!
Anna requested that while she is here we all cook together and make some family favorites. This is the first of several posts in my series, “In The Kitchen With Anna”.
The first thing we worked on was a quiche lorraine. Quiche is one of the most flexible dishes, great for entertaining or for a casual meal at home. You can serve quiche for breakfast, brunch or as a light dinner with a side salad. With yummy Gruyere cheese we thought it was an appropriate homage to our new Swiss relatives.
We used a basic pie crust recipe from the Fannie Farmer Baking Book. You can find my post about the perils of pie pastry, and the recipe here.
1 9 inch pie crust
8 slices bacon
1 medium onion, chopped
1 cup Gruyere, grated
4 large eggs
1 egg white
1 1/2 cups half-and-half
1/2 tsp salt
1/8 tsp cayenne pepper
dash of nutmeg
Preheat oven to 450 degrees. Brush the pie crust (already placed in a 9 inch pie tin) with the beaten egg white and bake for 5-8 minutes.
Lower oven temperature to 425 degrees. Fry bacon until crisp, drain onto a paper towel, reserve the bacon grease. Saute onion in the same pan with they yummy bacon grease until translucent, drain.
Fill pie shell with crumbled bacon, onions and grated gruyere. Combine beaten eggs with half-and-half, salt, cayenne pepper and nutmeg. Pour over bacon and cheese. Place quiche on a cookie sheet and bake for 30 minutes or until firm but jiggly in the center. Let quiche cool before serving.