Creme Fraiche Quiche
My Mom used to crawl in the bed at night, after a long day of being a mail carrier, a wife and mother and exclaim “Best part of the day!” just before she drifted off to sleep. To her, it seemed like there was no greater reward that peaceful rest at the end of the day.
As a kid, I had a hard time relating to my Mom’s Ode to Bedtime. I was sure that I could have, at the very least, squeezed one more episode of The Cosby Show into my night. Nope. Bedtime was bedtime, not because there were overly strict bedtime rules, but because my Mom was just dog tired.
Nowadays I feel like I have a better understanding of my Mom’s nighttime sentiments. My head hits the pillow after a long day and I’m asleep before I can even turn the bedside lamp off… and I don’t even have little kids yet!
You were right Momma. Sometimes crawling under the covers is the best part of the day.
Other times, quiche is the best part of the day. True.
In exciting, not sleepy or quiche related news: my Mom, after over 30 years of delivering mail, retires from the Post Office… today! Holy heck Mom! Way to go! Thanks for working hard for the family all those years. I couldn’t be happier for you. I hope you find a new “best part of the day”. For reals, I love you Mom!
Thanks for letting me get that off my chest. Moms are important. I have a good one.
Speaking of good. Um… I should warn you about this quiche. It’s not good. It’s so crazy great you might hurt yourself! Truly. Between the puff pastry, bacon, creme fraiche and Gruyere, this quiche just about made me cry.
Don’t say I didn’t warn you.
Creme Fraiche Quiche
The Gourmet Cookbook
3/4 pound bacon (12 slices) cut crosswise into 3/4-inch wide pieces
1 sheet frozen puff pastry ( from a 17 1/4-ounce package), thawed (I love Dufour puff pastry)
6 large eggs
2 (10-ounce) containers creme fraiche (2 1/4 cups)
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1 cup coursely grated Gruyere (about 4 ounces)
Put a baking sheet on a middle rack and preheat oven to 375 degrees F.
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes.
With a slotted spoon, transfer to paper towels to drain.
Roll out pastry on a lightly floured surface into a 13-inch square. Because pastry sheets are in a squares, it is easier to roll it into a larger square and then trim it into a round. Fit pastry into pie pan and trim the pastry so that just about 1/4-inch of puff pastry hangs over the sides.
Whisk eggs in a medium bowl until well combined, then whisk in creme fraiche, salt and nutmeg until just smooth. Pour filling through a fine-mesh strainer into pastry shell. Sprinkle bacon evenly over filling and top with Gruyere.
Bake quiche on heated baking sheet until center is set (it should not jiggle when shaken), 45 minutes to 1 hour. Quiche will puff up while in he oven and sink a bit once it’s out and cooled. Transfer to rack to cool to warm or room temperature.