pie

There is nothing better on a rainy Sunday than this Quiche Lorraine. The crust is extra crispy, and the delicious cheesy bacon custard is perfect for a weekend with a little extra time on your hands. What is it about Sundays that feels so magical? It’s pajamas all day and baking something I normally don’t get around to. It’s watching documentaries on TV and reading a good book. Sundays are the in-between.

I’m making yet another stunningly delicious recipe adapted from Ruth Reichl’s book My Kitchen Year. Her recipes are more stories than instructional guidelines. And something I love is that she admits that everyone will make the same recipe a different way, but that’s how it should be. That’s cooking. This quiche is like eating a cloud made of… well bacon. It’s the most delicious thing I made all week. Here’s how you make it.

I always use Joy the Baker’s pie crust recipe. It’s sensational and easy. She grates the butter, people. Genius! I refrigerate it until cold then roll it out into a large round that will cover the glass pie pan. Press it down into the pan a little then trim the edges that hang over.

Use your fingers to pinch the edges of the crust as pictured above. Or use a tines of a fork to seal the crust edges.

Fry the bacon, place on a paper towel lined plate and let it cool slightly before crumbling. Whisk together three eggs and heavy cream with a pinch of salt and pepper. Grate your cheese.

Use a fork to poke holes all over the crust. Prebake your pie crust by covering it entirely in foil. Use weights or dry beans wrapped in foil to weigh down the crust. Bake for 15 minutes covered and 8 minutes uncovered.

First fill with the cheese and bacon. Pour in the custard and then bake for 35-40 minutes or until browned. Let it cool slightly before slicing and serving.

This is, hands down, my favorite pie crust recipe. The quiche is adapted from this book, which you must buy!