What the Brunch?: Quiche Lorraine

My friend Josh (See his post here) and I were talking the other day about how excited we were to move back to school (13 days- not that I’m counting or anything…) and he suggested that we all get together for Sunday Brunches! How adorable! Last year, when we all lived in dorms, eating together and hanging out was easier since we all lived pretty close and all ate dinner at the same place because of our meal plan. Now, with some of us living on campus, some off, and no meal plan in the equation anymore, it’s going to be a little more difficult to stay as close as we once were.

At the end of last semester, I was really freaked out about the idea of not having that security anymore. I’m not so worried about it anymore, in fact, I’m excited to add a couple of new people to the brunch table. I have less than two weeks until I get to make more friends and have the time of my life in a big house with my closest friends.

Do you have a way that you get everybody together with food? Let us know in the comments below!

Mom’s Quiche Lorraine
Quiche is the perfect brunch dish- eggs, pie crust, cheese, yumminess. The trick to the quiche is to make the ingredients as dry as possible because you want pie pieces that keep together. Moisture will only make the quiche cook longer and get soupier

  • 1 Pie Crust (See Below Recipe)
  • Insides Ideas: Chopped Spinach, Tomatoes (Any type- different colors might be pretty!), Bacon (Turkey or regular), Bell Peppers, Olives, Mushrooms (not my fave, but all the power to you!), Chives
  • 3 eggs
  • Salt, (White) Pepper, Nutmeg
  • 1/2 Cup shredded cheese – any type, Mom uses Swiss
  1. Prepare 9″ Pie Shell (See Recipe Below- but do not fear! the art of the pie crust can be tricky and takes some skill. Use this quiche to sharpen your skills because you can only get better with practice. Steer away from buying it and try your hand at the art of the pie crust.)
  2. Scramble the eggs in a bowl
  3. Scald the milk in a small saucepan- just under a boil, don’t get crazy- and a dash of nutmeg
  4. Poke holes in the bottom of the pie crust
  5. Pour the milk over the eggs, add a dash of nutmeg, pepper (white, preferably), and salt
  6. Place your desired toppings inside the pie crust – you must put the cheese in, though! Any type is fine
  7. Pour the egg and milk mixture over the toppings
  8. Shred some more cheese on top (yummy 🙂 )
  9. Bake at 375 for 30-45 minutes
  10. Let the pie sit and cool for 15 minutes

Pie Crust

  • 1 1/2 Flour
  • 1/2 Butter- chopped into 1-inch thick slices (The colder the better!)
  • Pinch of salt
  • 1/4 cup or less Water
  1. Process all of the ingredients in a food processor until the mixture looks course- little pea shaped bits
  2. Remove from food processor and place in a bowl- slowly cut in cold water into dough
  3. Wrap the dough in plastic and let chill 30 minutes
  4. Roll out onto two pieces of waxed paper until an 1/8 of an inch thick
  5. Roll the crust onto your rolling pin and then roll onto a 9″ pie plate
  6. Cut off the extra and pinch the crust
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Categories: Uncategorized

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid. www.stupidgoodrachel.com

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One Comment on “What the Brunch?: Quiche Lorraine”

  1. CARLA
    August 24, 2011 at 1:02 pm #

    Looks delicious. Brunch will be AWESOME.

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