For the month of April, Rania Harris, of Rania's Catering, is showcasing a full day of meals with a springtime theme. Up first, Quiche Lorraine for breakfast!
RANIA HARRIS: Good morning, everyone. Well, this is the first show in the month of April, and yet another theme coming your way. Are you ready? Breakfast, lunch, dinner, dessert. And no, I'm not talking cold cereal, or a simple sandwich, or pasta with a jarred sauce, or ice cream out of the freezer. I'm talking some very special recipes that are easy coming your way starting the day with breakfast.
I am making a quiche Lorraine, or if you're like me, quiche Lorraine, which is basically bacon, cheese and some caramelized onions. And I got to tell you something. This is a great recipe. Now what you need to do to get started is make a pie crust. Now, you can buy a prepackaged dough and roll it out or you can make your own. And I did give you the recipe on the website.
But the most important thing is that you have to partially bake it blind, meaning nothing in it, before you fill it with the remaining ingredients, or you'll have a soggy quiche dough. Now, baking blind simply means by lining the frozen rolled-out pie dough with some foil and filling it with either dried beans or uncooked rice. I like the rice, and I use it over and over, store it in a container every time I want to bake blind.
Now, once you bake that and it's about 20 minutes in a 375-degree oven, you want to carefully lift the foil with the beans. And you keep it in the oven for just another minute or so just to dry out the bottom. And this is what it looks like when it comes out of the oven before you fill it.
Now, I'm going to move this aside because we're going to talk about caramelizing the onions next. A little butter, a little olive oil, slow heat, thinly sliced sweet onions, just until they're cooked all the way through, translucent, and not quite brown, but maybe starting just a smidge, and then you know that they're finished.
Now, the next thing you need are eggs. This is what makes it breakfast. And I've got four eggs here that you want to whisk.
And you'll need two cups of half-and-half and no skim milk, not even whole milk for my quiches. You really do need a nice, richer cream. I wouldn't go as far as the heavy cream, but half-and-half is really the best thing to use, and that's what I use all the time.
And again, just a light whisk. You don't want to overbeat this to make it too frothy. You don't need to do that. But you do need to add a little bit of salt-- not a lot because of the cheese-- some pepper-- not a lot-- and just a touch of nutmeg-- just a touch.
OK, the next ingredient, and what I consider to be the star ingredient, would be the bacon. I have thick sliced bacon. I cooked it until it was crisp, and then I cut it into small little pieces. Now, the next thing I'm going to do is take my caramelized onions. I'm going to put them at the bottom here.
Make sure your oven is still at 375 degrees. You'll take the bacon, and you can see it's-- it really is nice and crisp. Put that in next.
I like using Gruyere cheese. Now, that's a better quality in my opinion. It's a Swiss. But Gruyere is my favorite cheese for this. It is the traditional cheese. But if you don't want to use that you can use Swiss cheese, but you do have to grate it. Then what you do is you very carefully pour your custard on top of everything.
Don't overfill it. And then setting this into the oven for about 40 to 45 minutes. Now, when it comes out, I'll show you what it looks like.
40 to 45 minutes later, you can see this is completely set and ready to go. It is a delicious breakfast perfect with a cup of coffee, a bowl of strawberries. And it is the first in the series, so just wait till next week. I'm Rania Harris. I love you, I miss you, and Bon appetit.
- We love and miss you, too, Rania.
- OK, I have to tell you I have some leftover ham from Easter, and I want to make that tonight for dinner. Why not?
- Then do it, yeah. And then it might be over.
- I have the dough, yeah.
- The pie crust is what I meant to say. Anyway--
- The dough crust.
- You know what I meant.
- We learn from Rania, so we appreciate it.
- Oh we do, yeah.
- And we get hungry.