Let me eat quiche

It’s Day 3 of the playing Snow Day Captive as our extremely steep driveway is the last to thaw after what ended up being three inches of snow earlier in the week.

King Daddy is always the brave one, parking at the bottom of the hill and trudging up and down the stone steps. I, on the other hand, just hunker down, have another glass of wine and turn on Food Network 24-7. Which is how I got to Julia Child’s Quiche Lorraine.

I had been meaning to start systematically cooking from the freezer to clear it out a bit. Being housebound for three days has given me that chance. Let’s see. So far I’ve made spaghetti with some sauce I’d frozen a couple of months ago, rescued some lasagna, defrosted banana bread and thawed out a couple of filet mignons. Not too shabby.

But yesterday, I started trying to figure out what I could throw together from the refrigerator.  I have eggs, a bit of cream, whole milk from Hatcher Dairy, bacon (of course!), a block of Fontina. My Food52 Cookbook Club is working through Mastering the Art of French Cooking this month so what do all those ingredients equal? Quiche Lorraine, naturally.

At this point, I’m pretty impressed with myself because I also have all the ingredients for her pastry crust, which involves an unholy amount of butter.

Because I have a lot of time on my hands I dither about with an extremely critical question: Make a whole pie or individual tartlets. I finally decide that tartlets are the way to go because I can eat them one at a time and ignore the fact that eating all six actually equals a whole pie.

Modestly, I hope Julia would be proud. That pie crust. Oh, boy. So tender. So flaky. So buttery. That goes into my permanent rotation. The egg custard filling was light and fluffy.

Here’s Julia’s recipe from her home PBS station, WGBH in Boston. There’s a shortcut there because it calls for a pre-made pie crust. If you want to go whole hog, here’s the pie crust recipe from Epicurious. I promise you if you’ve ever wanted to learn to make pie crust, this is a good one to start with. Bon Appetit!

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