OK, this post is basically about a French tart by the name of Lorraine. Well, not quite. But it is a recipe for a savory tart from the Lorraine region of France. And yes, I already have several quiche recipes on this site. But each is just a little bit different. And because this is the easiest quiche (savory tart) I have ever made, I decided you might like this recipe too.

Now, the picture you see above is what I made. But after tasting the quiche, I decided next time I would not include the spinach which is the green leafy stuff you see in the picture. As it turned out, the spinach overwhelmed the other flavors. And even though I love spinach and use in some of my other quiche recipes, it didn’t work for me this time. And I feel it wouldn’t work for you either.

But if you feel like adding it, be my guest. I feel like all my recipes that don’t include a precise balance of ingredients, particularly leavening agents like baking powder or yeast to achieve the desired rise and texture in baked goods, are fair game. Make them your own. Use ingredients you and your family like. Be creative!

Speaking of new and creative ways to make crust, you just must try this pat-a-pan crust. I wouldn’t advise you to use this recipe for an apple pie, for example. Not enough structure. But for a quiche it is perfect. And crazy easy to make.    

Well, that’s it for today. Mr. C. has an early rehearsal tonight so dinner must be on the table at 5:00 pm. So, I better get going. Because today’s adventure in the kitchen will find me experimenting with ingredients to turn leftover pot roast into a glorious filling for burritos. And since burritos are usually made with flour tortillas, I must make the tortillas too. (They are just so much better than the ones you get in a grocery store.) And then, there’s the guacamole, which unfortunately isn’t going to make itself! So, as you see, I have my work cut out for me.

So, until I return with yet another fun recipe for you, peace and love to all.

PAT-A-PAN CRUST

1½ c. unbleached all-purpose flour, fluffed

3 T. whole-wheat flour

½ tsp. fine sea salt

½ c. vegetable oil

3 T. whole milk

Place the all-purpose flour, whole wheat flour, and salt in the pie pan and mix with a table fork until blended.

Combine the veggie oil and milk with the same fork until creamy.

Pour over the flour mixture.

Mix with that same fork until the flour mixture is completely moistened.

Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges. Set aside.

QUICHE FILLING

8-inch pie crust, unbaked and set in pie plate (see my recipe above or use your favorite bottom crust only recipe)

8 slices thick, meaty bacon, chopped and cooked until crisp

2 c. grated Gruyère cheese

¼ c. finely chopped green onion or 1 large shallot, finely minced

¾ tsp. dry mustard

1⅓ c. milk (whole milk is best)

4 eggs

ground nutmeg

Scatter cooked bacon over pie crust. Layer cheese on top of bacon. Add chopped green onions or shallot.

Whisk the dry mustard, milk, and eggs together. Hint: Place dry mustard in bowl and add just a tiny splash of the milk. Whisk until there are no mustard powder lumps. Then add the remaining milk and eggs and whisk all together. (If you add all the ingredients together at once, you often end up with mustard lumps that, trust me, are very hard to incorporate with the other ingredients.)

Pour liquid mixture into the pie pan. Sprinkle lightly with ground nutmeg.

Bake in a pre-heated 400-degree oven until set, about 45 minutes. Remove from oven and let rest for about 5 minutes before serving

Hint: to keep your pie crust edge from getting too brown, cover with aluminum foil.