Sheesh, it’s quiche—Quiche Lorrain!
Pretty, isn't it? Quiche Lorrain shortly after it came out of the oven. It had to sit for 15 minutes before we could dive in.
Daughter Heather is our household’s designated cook and baker. Extraordinaire, I might add! So far, I’ve never known her to back away from a cooking or baking challenge. That’s not to say she hasn’t had her share of failures; she has. But it’s the hard stuff that she tackles. Quiche Lorrain, for instance. That’s a time-consuming, many-step dish, but she has now made it her latest conquest. Before I hung up my apron and spatula, I’d never have attempted this dish. Even its French name sounds like a a dish Julia Childs would (undoubtedly did) try, and a built-in disaster for someone with my lowly skills.
So, why did Heather choose to take on Quiche Lorrain, of all things? It has everything to do with America’s Test Kitchens. Besides regularly performing culinary feats in our home kitchen, and before she took on the title of “Food Explorer” for Central Minnesota Women Magazine, Heather signed up to test recipes, from time-to-time, for America’s Test Kitchen (not for pay). This week, they asked their testers to prepare their recipe for the quiche. It’s what we ate for dinner last night.
The terms of agreement with ATK don’t allow her to reveal the actual recipes she tests. They’re eventually printed in Cook’s Country Magazine. While I can’t share the recipe with you, I can talk freely about the experience of eating the quiche—rave about it, actually—and recommend that you watch for the recipe when it comes out in CC Magazine.
The texture? Creamy, silky, smooth. The flavor? Packed with favorite tastes, bacon, cheese, and just the right amount of salt. I’m a crust-lover, the flakier, the better. But the quiche’s crust was not that traditional, flaky kind. And whoops! I just about went too far; the secret ingredient almost slipped out of my typing fingers. Nevertheless, it’s a tasty, flavorful crust, and doesn’t distract the tastebuds from the main event, the quiche filling. Since I’ve never eaten quiche, I can’t compare last night’s to others. This one will, in fact, be my benchmark for future quiches.
Will we have quiche again? Already, Heather is thinking about what she’ll change in the next one she makes, so the answer is yes!
True to our commitment to stocking our pantry with organic foods, Heather used mostly organic ingredients, roughly 95% of them, in the dish.
What’s your experience with quiche? Do you have it often? Ever tried Quiche Lorrain?
Natalie M. Rotunda's Organic Pantry Blog 
Recent Comments