A Little Break from Yeast

Last week, I picked a much simpler recipe than croissants. I made quiche Lorraine on the same day as madeleines before vacation, so I wanted something with fewer back-and-forth steps. It was really quick to make and a big hit with my family!

It was also the first time I had cooked meat (or touched raw meat, for that matter...). This recipe was pretty familiar for an American, and also because it's something my mom has always made -- but the French way involves heavy cream instead of cheese for a rich and fluffy center!

The break from yeast came from using a pre-made pie crust, which even the French recipe recommended. This called for a sigh of relief. The only prep I needed to do was to cook half a package of bacon in a pan, let it cool, and chop it into small pieces. While it cooled, I whisked together four eggs, 0.2 litres of milk, and 0.2 litres of heavy cream, and preheated the oven to 350 F.

Chopped bacon + pepper + nutmeg! I didn't know that nutmeg goes into so many recipes with eggs, but apparently it does. I've always thought of it as a sweet spice, but it pairs well with the fluffy cream filling. I poured this mixture into the baking dish to cook for 45 minutes. Easy!

I expected more to go into something that tastes so decadent, but this was very simple. Other quiche Lorraine recipes I looked at included gruyere cheese and/or onions, but another French blog was adamant that the chef keep their recipe as basic as possible. I didn't mind either way. I didn't learn a fancy new skill with this recipe, but it was good to have practice with French cooking terms and realize that I didn't need to translate or convert anymore! This will become a common recipe for me since it's so quick, cheap, and tasty.