We make this wonderful breakfast dish for Christmas morning every year. The Cornwall family version of the recipe has been adapted over the years.
A lot of the ingredients can be prepared a head of time, so assembling this dish on Christmas Eve is a snap. Part of the magic of this Cornwall tradition is having the whole family take a hand in making the quiche--my son grates the cheese, my husband cooks the mushrooms, my daughter makes the custard, and I roll out the pastry. It tastes all the better for the fun of cooking it together, talking and laughing.
The recipe comes from another gift, a copy of excellent all-purpose cookbook, The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker (the 1975 edition), which was a Christmas gift from my in-laws-to-be in 1981.
That copy of the Joy of Cooking has been well used. It's now tattered and stained, and it naturally falls open to our favorite family recipes, including the one for Quiche Lorraine on page 254. It's more than just a cookbook. The book has also become a repository for bits of family ephemera--cards from bouquets of flowers, birth announcements, birthday cards, ticket stubs, and even an invitation to my aunt's 80th birthday party in 1991. (I was pregnant with my son that summer. He's twenty-three now, and he learned how to cook with the Joy of Cooking, just like I did. So without further ado, here's one of our very favorite Christmas recipes
Even the quiche pan was a wedding gift 32 years ago, one of those ubiquitous fad gifts of the early 1980s. The very first quiche I ever made was on my wedding day, as breakfast for my bridesmaids. Since then, quiche has seen many wonderful Christmas mornings with us. Enjoy!
Alterations and tips:
(From The Joy of Cooking)
This is a buttery, flaky pastry that holds heavy ingredients well, and tastes divine.
Makes one generous 9" crust (We double the recipe and make two quiches—believe me, you'll want more!)
1/2 cup chilled butter plus 3 tablespoons vegetable shortening
2 cups all-purpose flour
1/2 teaspoon of salt
Work the butter and shortening into the flour and salt with a pastry blender, until the pea-sized pieces are covered with flour.
Gradually add a few tablespoonfuls of ice water to the flour mixture and mix until the dough can be gathered up into a ball. It should not stick to the fingers or the board. Put the dough into a plastic bag, seal, and let it rest in the refrigerator overnight.
Roll out cold to fill quiche plate or pie plate, brush with the white of an egg, and poke gently with a fork (don't pierce through) to eliminate bubbles.
(Adapted from The Joy of Cooking)
Makes one quiche
Bacon (app 8-10 slices). cooked medium-crisp and chopped into pieces
2 cups of 18% cream
4 large eggs
1/4 tsp. salt
grating of fresh nutmeg
app 1 cup mushrooms, sliced and pre-cooked
1 bunch green onions (scallions), chopped
1 cup Jarlsberg or Gruyere cheese, grated
If you have any questions about this recipe (or anything else), please drop me an e-mail at firstname.lastname@example.org.
Don't miss the next stop on the Avon Authors Holiday Recipe Tour, Laura Kaye's Iced Sugar Cookies!