Thyme Enough

from Eye On Magazine November 2020

Tasty Talk

Thyme Enough Julia Child’s Quiche Lorraine from Mastering the Art of French Cooking

Nelson and Sandy Barnett met in college. They have been happily married for 58 years and are still having fun cooking and living! Find Sandy’s newly published thriller Dead in the Shadow of Doubt on Amazon. com.

For part of October we had the happy duty of gathering eggs from our neighbor Myra Looney Wood’s flock of chickens. She was to be out of town, and asked me to do the daily duty. I don’t think I would want to raise chickens on my own, but for a week or so it was fun duty. The 13 hens are very docile, and each day I gathered between 6 and 10 of their eggs. These, plus the added bonus of gathering produce from Myra’s bountiful garden, we have enjoyed some fine dining. With a pound of the slender Japanese eggplant we are scanning for recipes for Baba Ganoush. Today though, having more eggs than eggplant, we are going to offer a tried and true egg recipe. Hats off to the simply fried, soft-boiled, or scrambled for breakfast each morning, but Julia Child beckoned us. Here’s an old recipe that Sandy uses and tampers with to make one of our favorites. And if anyone tells you that real men don’t eat quiche, just ask me or Scott Wood and you’ll find out that ain’t true!

Ingredients

I single-crust pie shell, well chilled 3 to 4 ounces lean bacon (about 6 to 8 medium-cut slices) sliced into ¼-in. segments 3 eggs 1 ½ cups to 2 cups cream or half-and-half ½ teaspoon salt

Pinch of freshly ground pepper

Pinch of nutmeg 1 to 2 tablespoons butter, cut into pea-sized amounts

Instructions

Preheat oven to 400 degrees. Line the pie curst with aluminum foil and fill with dried beans or pie weights. Bake in the preheated oven for 8 to 9 minutes. Then remove the foil and pie weights and cook for 2 to 3 minutes more, until the shell is starting to color. Remove from the oven and reduce the oven temperature to 375 degrees F.

Meanwhile prepare the filling. Over medium heat, cook the sliced bacon in a skillet until cooked and lightly brown. Remove and place on a plate lined with paper towels. Once cooled slightly, evenly scatter over the bottom of the partially-baked pie shell. Next beat the cream (and/or halfand-half) with the eggs, salt, pepper, and nutmeg, until well blended. Pour over the bacon slices into the hot pastry shell, then sprinkle the butter dots on top. Bake in the 375 degree oven for 30 minutes, until the quiche has puffed up and browned. Let cool slightly; serve warm or cold. N

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