A New Quiche Loraine

I have discovered a couple of things over the years when making quiche. It's always been one of my favorite dishes, but there are a couple of problems that come up. First, it can bee quite heavy with a dough crust which doesn't always compliment a garden salad if using this as a summer dinner dish. Second, I've always been a bit dissatisfied with the cheese base, quite possibly because I use a lot of cheese. Also, left overs, when heated in the microwave, tend to separate, so while the first serving is fine the next day tends to be clumpy.

I've come up with a solution to these problems. To make the dish a bit lighter, I've started using a hash brown crust instead of a dough crust. Fresh, frozen, or boxed really doesn't affect the taste so it's your preference. I use the freeze dried hash browns I get at Costco. They taste as good as any other, they keep in the pantry, and they're relatively inexpensive. In Alaska we always appreciate anything that's inexpensive, especially living on an island where food can be outrageously expensive.

To address the cheese consistency, for this or for any baked or heated cheese/dairy dish, I have started incorporating Sodium Citrate into my recipes. The brand I use is Modern Pantry and you can find it on Amazon for about $10 for 14 ounces. Any dish only needs a pinch and it will give your recipe a creamy smooth consistency, even when left on a steam table or re-heated. 

A couple of variations on this: 1. Instead of a glass pie dish, use a spring form pan, a cast iron pan, or your copper core fry pan. 2. Add seasoned, steamed spinach or seasoned, roasted asparagus to the dish.

  • 2 cups of dehydrated hash browns 
  • Salt and pepper to taste
  • A dash of nutmeg and cheyenne pepper for fun

Soak the hash browns in a stainless steel bowl of water for about 1/2 hour and drain well. Add spices and mix. Mold into a 9" glass pie dish and bake at 400 degrees until brown - 20-30 minutes.

  • 1 cup of cream or half & half
  • 5 eggs
  • 1/2 pound of bacon - chopped and fried
  • 1/2 half of a small onion - chopped and fried
  • 1 pound of cheese - Jarlsberg (or white cheddar) - shredded
  • 1 tbsp Wondra (you can use flour)
  • salt, pepper, nutmeg, cheyenne to taste
  • 1 tsp sodium citrate

While the crust is baking, fry the bacon until it has legs then add the onions. Continue frying until the onions are translucent but still have texture.

Whisk the eggs in a stainless steel bowl. Add cream, Wondra, spices, SC, and beat well. Mix in the bacon and onion. Toss in the cheese and coat well. 

With the pie plate hot from the oven pour the mixture into the hot plate and return to the oven. Lower the temperature to 350 degrees for 40 minutes (or until a toothpick comes out clean).

Remove from oven. Let sit for 15 minutes. Slice into 8 servings and serve with a fresh garden salad and a refreshing Riesling. Enjoy!