I love when I get a little history lesson along with a recipe. It’s like two treats in one! Found along with this recipe my Mom clipped from The San Antonio Express-News in 1970 the article tells an interesting story about this recipe’s creator, Ester MacMillan.
Ester helped introduce quiche to foodies near and far after it arrived at the 1968 World’s Fair dubbed “HemisFair” that was held in San Antonio. What a sight that must have been when the Tower of the Americas – an observation tower more than 600 feet tall complete with a spinning 360° top – debuted at the expo! You can read more about Ester and her story about the origin of quiche via the original recipe scan I scored from my Mom’s cookbook below.
As a child I remember my Mom, “Betty,” talking about Quiche Lorraine and a few decades later (ahem, just a few) this was the first time I made it. I absolutely loved it! I found the recipe extremely forgiving, meaning you can adapt it to your liking by adjusting the ingredients you introduce into the custard.
Perfect for a brunch-time gathering or a couch-side treat this recipe scored a well-deserved spot in “The Best Of The Best Recipes” category (at right) … as well as my heart.
I’ve discovered more than one quiche recipe in Mom’s cookbook so I’ll be trying other versions soon and will share them here at Betty’s Cook Nook.
❤ “Blind baking.” I had never heard of it before until my friend and colleague Suzanne told me about it when I commented that I longed for a crispier quiche crust. Essentially all you do is pre-bake the crust a few minutes before filling it; doing so will help give it more “fluff.” I’ll give blind baking a try on the next making of this dish. And there will be a next time.
❤ I may have “accidentally” used a teeny bit more meat than the recipe suggests. In fact, Ester called for bacon or ham. A lover of both, I used bacon and ham. #Carnivore. This recipe presumes you will follow suit and use both. I scored some peppered ham at my local HEB and I loved the extra peppery kick.
❤ After reading the recipe below if you want to learn more about NIOSA and score some of the festival’s recipes, click this link and enjoy!
9 inch | pie crust
¼ pound | bacon or ham (or both)
1 ½ cup | gruyere or aged cheddar, grated (I used gruyere)
5 | cage free eggs
1 cup | cream, half and half or undiluted evaporated milk
½ teaspoon | salt
dash | white pepper
dash | nutmeg, grated
1 teaspoon | dried onion
dash | cayenne pepper
ii. what to do
0. Preheat your oven to 400°F. That was easy, right?
1. Line a 9-inch pie pan or fluted quiche pan with pie crust. If you choose, blind bake the doughy crust (per above) and set aside.
3. Place your grated cheese (yum, cheese!) in the bottom of your pastry-lined pie pan. Over that, sprinkle your meats.
5. Bake for about 30 minutes or until crust is golden and custard is set. Remove from oven and cool a bit to lukewarm and serve.
Yield: About 8 servings. Enjoy!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Watch this interesting video series about HemisFair 1968! I learned much about my hometown city!
These Pecan Rolls rock! Actually they roll, too, because they are, er, pecan rolls.
Growing up at 2927 Trailend we had a pecan tree in the back yard. It was a big tree and oddly I don’t remember picking up its pecans – probably because it was surrounded by bushes and a large bed of ivy that kinda creeped me out.
What I do remember are the mesquite trees we had – one in the front yard and one in the back yard. The front mesquite tree was precisely decorated with white lights each Christmas and our house was known for its white light signature tree every year at holidaytime.
The mesquite trees. I love to tell the story about how I was “ripped off” by my parents as I was paid a mere 25 cents PER BOX for picking up the mesquite tree beans that would fall off into the grass. The lawn mower couldn’t pick the beans up very well but small children who didn’t know better could!
Beans aside, pecans were a family treat growing up so I hope you enjoy this recipe featuring our nutty fall nut favorite partnered with vanilla and nutmeg – perfect for the holidays!
foodie tips ~
♥ If you like consistency, form the dough into balls using a cookie scoop. Scoop the dough onto a flat surface and cut it in half, then roll by hand.
♥ If you like round bally things coated in powdered sugar, you have to give these rum balls a whirl. They’re outstanding. And they’re made *with rum*, yum rum yum.
9 tablespoons | powdered sugar
½ pound | falfurrias brand butter (per my grandmother Nanny)
2 cups | flour, sifted
2 ½ cups | ground pecans
1 ½ teaspoons | vanilla
½ teaspoon | nutmeg
1 teaspoon | salt
ii. what to do
0. Preheat oven to 325°F.
1. Mix sugar and butter. Gradually add sifted flour. Stir in pecans, vanilla, nutmeg and salt.
2. Shape dough into the size of pecans in the palm of your hands.
3. Bake on an ungreased baking sheet for 20 minutes and do not brown.
4. Remove from oven and cool. Then roll in powdered sugar.
Yields: 60 pecan balls. Yee Haw!