My house smells like bacon. Which isn't inherently a bad thing. For the first 12 hours. After that, I need a little good weather to air things out. But, the smell is worth putting up with.
Here's the recipe I used this week. Good ol' Emeril.
I used crust leftover (and frozen) from last week. I thought I was about to have a problem, that it might be too tough after freezing and thawing, because as I rolled it out it kept sort of springing back. But, I needn't have worried.
Like I said last week, I think I'm almost there. Mom (the pie queen) and Dad (apparently the pie king) were right, it needed a little more time in the prebaking to make it more tender and bring out the buttery flavor. I might have given it a little too much time in the prebaking.
Looks great here, but then had to cook for another 45 minutes with the filling inside. It was slightly burnt around the edges*, but still delicious. Here's the thing: I don't want the crust to be so flaky that it bursts apart like powdered sugar when you cut into it and serve. I want it to hold together until it's hit with the side of a fork, then it can flake apart. Which this one did, perfectly.
The filling couldn't be easier. Or tastier. As mr. said, "Why would a real man not eat quiche? Egg, bacon, onions and cheese in a pie crust? What's not to like?"
It was a delicious brunch. And it was also delicious later when it was cold and I ate it while watching Mythbusters. I prefer it warm, but cold would do in a pinch.
And here is what I sang to myself the whole time I was cooking--
The B-52's Quiche Lorraine Live:
New this week: Pie-Rating--Quiche Lorraine--KEEPER
Next up: Seconda has requested Banana Cream Pie, I think I'll actually do a Black Bottom Banana Cream, combining this recipe and this one (I'd rather not use gelatin if I can avoid it--I don't know why, it just doesn't seem like real food). I think I'll stick to the same ingredient portions for the crust as I used last week, with maybe a little less flour. Still working up my courage to try a nut crust.
*I did purchase a crust shield for 9" pies. It's not actually big enough for 9" pies (?!). So, I have to get the 10" one.