I recently took a Classic French Bistro class at the Culinary School of the Rockies with Shan Siebert.  The menu included traditional French classics such as La Quiche Lorraine, La Pate Brisee, Onion Soup Gratin, La Salade Grande Ferme, Ratatouille, Coq Au Vin, and La Mousseline au Chocolat.  I love Quiche, and this evening I attempted to repeat the recipe we made in class.  Starting the recipe at 9:30 wasn’t one of my brighter ideas, as aromas of bacon and onion still filtered the house at midnight…

La Pate Brisee

Ingredients:

1. 6oz of AP Flour
2. 4oz of Butter, Cold
3. 2oz of Ice Water
4. 1/2 tsp of Salt

Method:

1. Combine flour and salt into a bowl
2. Cut the butter into tablespoon pieces,  Add to flour/salt mixture.  Break into dime sized pieces with your hands or pastry cutter.  Make sure the pieces are fairly flat
3. Add enough water until the dough sticks together,  Add the rest of water 1 tsp at a time and mix until dough is ready.  Do not over work.
4. Wrap and refrigerate for at least 45 minutes.  Roll out as needed.
5. Shape and chill, slitting the dough with a fork if you do not plan on blind baking

La Quiche Lorraine:

Ingredients:

1. 6 slices of bacon
2. 1 onion chopped
3. 3 eggs beaten
4. 1 1/2 cups of milk
5. 1/4 teaspoon of salt
6. 1 1/2 cups of swiss cheese
7. 1 tablespoon of flour

Method:

1. Place bacon in a large , deep skillet.  Cook over medium high heat until evenly brow.  Remove bacon from pan, crumble and set aside.  Reserve 2 tablespoons bacon grease in skillet.  Cook onion in reserved drippings until tender; drain and set aside.
2. In a large bowl, mix together eggs, milk, and salt.  Stir in bacon and onion.  In a seperate bowl, toss cheese and flour together.  Add cheese to egg mixture; stir well.  Pour mixture into pastry shell.

Bake in preheated oven of 350 degrees F for 25- 35 minutes, or until knife inserted into center comes out clean. Let quiche cool for ten mintues before serving.