Recipe for Julia Childs Quiche LorraineFrom Julia Childs Kitchen.August 14, 2012116

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Comments (0) Email story Print stories Buy reprintsServes 4The original quiche Lorraine has no cheese, writes Julia Child in From Julia Childs Kitchen. If youre inclined to add some, use cup coarsely grated Gruyere, Swiss, Roquefort, cheddar, Parmesan, or another of your choice.PASTRY1cups flour

1teaspoon salt

1sticks chilled butter

2tablespoons chilled lard or shortening

to cup ice water

Extra flour (for sprinkling)

Butter (for the foil)

1.Have on hand an 8-or-9-inch fluted French tart pan with removable base.2.In the bowl of an electric mixer, combine the flour and salt. Rapidly cut the butter lengthwise into quarters, then into -inch pieces. Drop them into the flour. Cut the lard or shortening into small pieces and add them too. Turn the mixer to medium and in a minute or so, the mixture should look like coarse meal.3.Sprinkle withcup ice water and continue mixing for a few seconds or until the dough masses on the beaters. Add more water by droplets to unblended bits.4.Scrape the dough out of the mixer onto a floured counter. Gather the dough into a ball and press it firmly into a thick cake about 4 inches in diameter. Wrap in foil and refrigerate for 2 hours.5.On a lightly floured counter, roll the dough until it is 2 inches larger than your pan. Lift it onto the rolling pin and unroll it over the pan. Lift the edges to settle them in the bottom of the pan. With your thumbs, work the dough gently down the sides of the pan to make them thicker and sturdier than the bottom. Roll the rolling pin over the top of the pan. Trim off excess dough. Push the dough up to make a-inch ridge all around the rim. With the dull edge of a table knife, make a decorative pattern around the rim. Prick the bottom well all over with a fork. Refrigerate for 30 minutes.6.Set the oven at 450 degrees.7.Butter a large sheet of foil. Ease it, buttered side down, into the dough. Fill with dried beans or rice.8.Bake the pastry in the lower-middle level of the oven for 7 to 8 mninutes or until the pastry is set but still slightly soft. Remove the foil and beans or rice, prick the bottom well again with a fork, and return foil and beans to the pastry. Bake 2 to 3 minutes more or until the shell just begins to color. Remove from the oven and cool. Set the pan on a baking sheet.FILLING5thick slices bacon, cooked until crisp

3eggs

Salt and pepper, to taste

Pinch of grated nutmeg

cup cream

1tablespoons butter, cut into -inch pieces

1.Set the oven at 375 degrees. Place a rack in the upper-middle level.2.Crumble the bacon into the pastry shell.3.In a bowl, beat the eggs, salt, pepper, and nutmeg. Pour the mixture into a 2-cup measure. Add enough of the cream to come up to the 1-cup level. Pour the mixture into the pastry; it should come inch from the rim. Dot with the butter.4.Bake the quiche for 30 to 35 minutes or until the mixture rises and browns. A skewer inserted into the center of the quiche should be clean when withdrawn. If necessary, continue baking for 3 or 4 minutes.5.Set the tart pan on a small bowl so the sides fall away. Slide the quiche onto a dish or board and cut into wedges.Adapted from From Julia Childs KitchenSunny Anderson's Spicy Macaroni and CheeseMacaroni and cheese is dolled up in a creamy sauce with a touch of spice and a crisp, crunchy topping.By Kate Sonders91Google +11027Print

From our featureSunny Anderson's Secret Ingredient.MORE FROMSunny AndersonCornish Hens with Sage Butter

Mini Espresso Cakes With Peanut Butter FrostingIngredients:2 cups raw elbow pasta, cooked until almost al dente16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded8 ounces Monterey pepper-jack cheese, cubed2 teaspoons all-purpose flour1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1/2 teaspoon cayenne pepper1/2 teaspoon dry mustard1/8 teaspoon freshly ground nutmeg4 tablespoons sour cream1 large egg, beaten1 cup heavy cream1 cup half-and-half4 slices bread1 tablespoon butterDirections:1. Preheat oven to 350 degrees F. In a large bowl, toss together pasta with the cheese cubes and pour into a 2-quart baking dish.2. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg, sour cream, egg, heavy cream, and half-and-half. Pour over the pasta and cover with shredded Cheddar.3. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.Yield: Makes 6 to 8 servings.