Quiche Lorraine

[kirra]

Quiche Lorraine
Eric Scherwinski

This recipe comes from chef Eric Scherwinski at Napa Valley Grille in the Mall of America. Serve it with a sharp Californian pinot grigio or even a sparkling wine for a bright, sunny West Coast brunch.

Ingredients:

Crust:

1 1/2 lb. Pastry flour
3/4 lb Crisco
1/2 lb ice cold water
1/2 tbsp salt

Quiche:

1 lb smoked bacon
1 lb Jarlsberg cheese
1 T. Italian parsley, minced
12 oz heavy cream
1/2 c. cream cheese
6 eggs
salt, white pepper and nutmeg to taste

Zucchini Coleslaw:

3 zucchini, julienned
1 bunch green onions, chiffonade
1 T. apple cider vinegar
1/2 c. mayonnaise
1 T. granualted sugar
salt, pepper and tobasco to taste

Creme:

1/2 c. sour cream
2 tbsp half and half
1/2 tbsp Italian parsley, minced
1/2 tbsp chives, minced
salt and white pepper to taste

Preparation:

Crust:
Combine flour and shortening in bowl and work with hands until shortening is in small granules. Dissolve salt in water and add to flour/shortening mixture. Mix until it just forms and chill dough for 1/2 hour.

Roll out to fit a quiche pan. Par-bake shell in 350-degree oven with pie weights for 10 minutes to set the shell.

Quiche:

Place crumbled bacon and shredded cheese into shells. Sprinkle with minced parsley. Combine ingredients for royale until smooth and pour over bacon and cheese until the shell is full.

Bake at 325 degrees for 1 to 1 1/4 hours until quiche is set. Cool briefly before slicing.

Coleslaw:
Combine all ingredients and season to taste.

Creme:
Combine all the creme ingredients and season to taste as well.

Plating:
To serve, place a slice of quiche atop the zucchini coleslaw and garnish with creme fraiche. Serves: 4 people.