My mom is my inspiration for my cooking. She was always whipping us up tasty dinners and trying out new recipes. From her I learned the importance of eating a healthy, well balanced diet and always clipping coupons before heading to the store.
I never thought I was a fan of quiche, that was until I made Julia Child’s Quiche Lorraine. Mom made quiche growing up but it was never quite so buttery. She tries to keep things lower calorie, but I have learned with quiche you can’t try to cut calories. It’s just not the same. I did cheat on the crust with a premade and I still haven’t made Julia’s crust, but I have made a few other homemade crusts.
Since I first made Julia’s quiche back in November it has become a staple at our family brunches. For Mother’s Day I am made a big batch of blueberry muffins, instead of my now famous quiche.
- 1 pie crust, uncooked
- 4 thick slices bacon, cooked
- 3 eggs
- Salt and pepper
- Pinch of grated nutmeg
- ½ cup cream
- 1½ tablespoons butter, cut into ¼-inch pieces
- Preheat the oven to 375 degrees.
- Fit pie crust to pie pan and prick with fork multiple times. Bake 7-8 minutes until slightly golden. Let cool for 5 minutes.
- Crumble bacon into the crust.
- In a large, 2 cup, measuring cup whisk eggs with a pinch of salt, pepper, and nutmeg. Add enough cream to bring the mixture up to 1¼ cups. Pour into pie crust.
- Scatter the butter on top and bake 30-35 minutes, until browned and bubbly.