quiche lorraine

A Quiche Lorraine Recipe From Betty's Cook Nook
Quiche Masterpiece

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. A postcard from HemisFair 1968, San Antonio, Texas

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.

foodie tips

  “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!

Quiche Lorraine Ingredients

i. ingredients

9 inch | pie crust
¼ pound | bacon or ham (or both)
1 ½ cup | gruyere or aged cheddar, grated (I used gruyere)
| 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.

2. Cook until crisp the bacon – and or – lightly brown the ham. Set the dynamic duo aside to cool off a bit.A Quiche Lorraine Recipe From Betty's Cook Nook

3. Place your grated cheese (yum, cheese!) in the bottom of your pastry-lined pie pan. Over that, sprinkle your meats.

4. In a medium-sized bowl beat the eggs. Add the cream and the four seasonings and beat a little longer until everything is well-mingled. Pour this egg mixture over the cheese-meat medley.A Quiche Lorraine Recipe From Betty's Cook Nook

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!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

 

A Quiche Lorraine Recipe From Betty's Cook Nook

A Quiche Lorraine Recipe From Betty's Cook Nook

A scan of Mom’s recipe for Quiche Lorraine. Click to read the interesting story!

Watch this interesting video series about HemisFair 1968! I learned much about my hometown city!

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fudge pie

A Fudge Pie Recipe From Betty's Cook NookOh, Fudge!

When things go wrong I’m not quite sure why “oh, fudge” became synonymous with its less appropriate saying but to me “oh, fudge” is a great thing!

Even though one of my favorite movies wasn’t created until 1983, one of the most famous of “oh, fudge” scenes was created in this passage from A Christmas Story. Before we make fudge pie let’s enjoy a bit of this timeless classic:

foodie tips ~

 In the 1970s we would likely have enjoyed whipped cream from the can. Thank you, Reddi-wip! These days I use my gourmet whipper that I scored at Williams-Sonoma – it really creates a great whip. When you make your own whipped topping you can flavor the creams but for this recipe we chose to go with the standard recipe.

A Fudge Pie Recipe From Betty's Cook Nook
i. ingredients

1 stick | unsalted butter (my Mom’s Mom “Nanny” insisted on Falfurrias brand butter)
3 squares | unsweetened chocolate
| cage free eggs, slightly beaten
3 tablespoons | white corn syrup
¼ teaspoon | salt
1 teaspoon | vanilla
1 ¼ cup | sugar
| unbaked pie shell
to serve | fresh whipped cream

ii. what to do

0. Preheat oven to 350°F.

1. Melt butter and chocolate in a double boiler.

2. To the eggs add the corn syrup, salt, vanilla and sugar.

3. Temper the eggs by adding the chocolate mixture in thirds. Turn then pour into the unbaked pie shell.

A Fudge Pie Recipe From Betty's Cook Nook

This Fudge Pie Is Ready For The Oven

4. Bake in preheated oven for 25-30 minutes (we cooked our pie for quite a bit longer – we were using our new gas oven). The pie’s center will be moist and fudgy.

To serve: Let the fudge pie rest until cool. Slice and top with some fluffy whipped cream.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

A Fudge Pie Recipe From Betty's Cook Nook

A Fudge Pie Recipe From Betty's Cook Nook

A Scan Of Mom’s Fudge Pie Recipe – Compliments Of Mrs. Henry Cohen


blueberry cheese pie

A Blueberry Cheese Pie Recipe From Betty's Cook NookTastes Like Cheesecake … But It’s Really A Delicious CheeseFake

This no-bake cheese pie recipe is super simple to make! There are just a few ingredients involved and a little bit of time in the fridge and voilà – you’re ready to send your tastebuds off on a fruity flavor adventure.

I’m ok with a cheesecake imposter recipe – especially when it means less time preparing and more time eating a delicious treat!

foodie tips ~

  One of my favorite foodie “secret weapons” are mini fillo cups. These bite-sized wonders are perfect for desserts and raclette. You can keep them in your freezer and they require no defrosting or baking! The instructions below assume we are making the mini cups version.

  The blueberry topping is good and I see cherry pie filling was listed below as an option. You can also top this pie with fresh fruit like strawberries, banana, kiwi – or all of your favorites!

  You can leave these in the fridge for a few hours but I wouldn’t suggest you leave them more than 4-6 hours; these present best fresh.

Betty's Cook Nook Turns 4

We’re turning four this weekend! Thanks to my Mom Betty and fellow Foodies who keep our passion alive!

i. ingredients

8 ounce package | cream cheese, softened
2 tablespoons | lemon juice
½ cup | sweetened condensed milk
9 inch | pie crust, baked then cooled (or the mini fillo cups )
21 ounce can | blueberry pie filling (or cherry … or fresh fruit)
to serve | powdered sugar (optional)

ii. what to do

1. Soften It Up: Let the cream cheese soften before you jump to Step 2. This will ensure that you can get a really creamy cheese mixture. Just rest the cream cheese on your kitchen counter while you phone a family member, play fetch with the dogs, write a friend a letter … or whatever your heart desires.

Ingredients For Your Blueberry Cheese Pie2. Mix It Up: Beat until smooth the cream cheese, the lemon juice and the condensed milk. (sidenote: I laughed out hard when I saw the recipe instructions originally said to “beat up” the ingredients. “Kitchen violence” is not tolerated here at Betty’s Cook Nook! LOL.)

3. Fill ‘Em Up: Fill your mini fillo cups (or your pie crust) with the cheese mixture. Leave a little bit of room for your fruit topping (Step 4). You can use a spoon to do this … or … one trick I like is to transfer the filling into a Ziploc bag, close it tight and snip a bit of one corner off with some scissors. You just made your own piping bag which makes filling the cups a snap.

4. Top ‘Em Up: Top the filled cups with your fruit filling or fresh fruit and chill thoroughly for an hour or two. If you don’t plan on serving these in a few hours you can always reserve the fruit until about an hour before you’re ready … and let the cheese-filled cups (sans fruit) chill ahead of time.

5. Serve ‘Em Up: Plate your pies. You can dust with some powdered sugar to create a pretty contrast on top of the fruit.

Serves: 8-12 folks, depending on how you make this dish (pie or mini cups).

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Here’s a scan of Mom’s original recipe.
The handwriting isn’t Mom’s but it looks suspiciously like my Aunt Delores’ handwriting. Cousin Julie says she thinks it’s hers, so either way, I win!

A Blueberry Cheese Pie Recipe From Betty's Cook Nook