By Jennifer Cote
QUICHE LORRAINE
The traditional Quiche Lorraine is a rich dish using
crispy fried bacon and Swiss cheese. The family
discovered that other cheeses work equally well, and
a lower-fat version is quite tasty too. My original Betty
Crocker cookbook called for two cups of cream, but it
is still certainly rich enough if half milk is used. Even
then, it’s still plenty rich!
This year, I’ll add Herbed Potatoes to the menu again;
they were a hit last year. I had experimented and
discovered that red potatoes, with their lower moisture
content than baking potatoes, don’t bake up well at all,
so I now steam the red potatoes first. This can even be
done the day before; after the potatoes have cooled,
they can be more easily sliced into wedges. I toss the
wedges in a bit of olive oil, salt, and fresh herbs, before
baking to a golden brown in the oven. Considering
that the potatoes can be prepped ahead, a simple but
delicious side dish can easily be served.
Serves 6-8
Jennifer Cote, with husband Tom, opened The New Deli in Pinole, CA in
1985. Her cookbooks are available at the shop and online. More can
be found at thenewdeli.com. Comments, questions? Email Jennifer at
jennifer@thenewdeli.com.
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