Aujourd’hui, nous allons faire un plat traditionel francais
She married her husband in the 60′s when he came to France with the US Navy,
followed him back to the States and made a home for him and their two children.
Sadly, she passed away last year but was a joy to be around the whole time I knew her.
We all miss her and think of her often.
She was tres French and retained a strong accent to the end.
She had been taught all the homekeeping techniques as girls were then and
she taught me many things when I was younger.
How to properly iron, how to make a skirt without a pattern, how to roast a chicken
and how to make this fabulous quiche I’m sharing with you today.
The French philosophy of caring for possessions was strong and when her daughter passed along Tante Jeanne’s bedroom furniture to my daughter last year,
it looked like it had just been delivered from the store.
Jeanne’s mother was a lacemaker and she kept her treasured pieces of lace
wrapped in tissue in a drawer.
She took them out one day years ago when we first moved here to Va and showed them to me.
Being a seamstress and, at the time, being involved in French handsewing
and hand smocking dresses for my girls……I just drooled.
She had that distinctive French handwriting style which we all admire so.
Such neatly formed and equally sized letters.
I’ve scanned in the original recipe for quiche Lorraine that she gave me so many years ago.
The French school system begins handwriting instruction at a very young age.
if they are to succeed at being a part of the society as a whole.
This form of communication unites their people.
Since all are taught the same it is less easy to determine educational level
and social standing simply by viewing someone’s handwriting.
The particular style, which I believe is called la Ronde is rigorously taught in all schools.
Children have notebooks which require different color pens for different lessons.
I read that many French teachers (sadly unlike those here in the US)
will not even accept work for grading if it is poorly written.
In fact most US schools recently discontinued the teaching of cursive writing!
Sadly, in our country these “niceties” are considered unnecessary.
Very little work is handwritten anymore as computers are used for everything.
My grandmother, who left school in the 8th grade, had the most beautiful handwriting.
I can remember her lining off sheets of paper for me to practice on
and she would correct my letters as I sat at her formica table
while she either baked or cooked.
Later, when I took an architectural drawing class my nice printing came in very handy
as it was required on our drawings.
There are so many varieties of potato salad, baked beans, chocolate cake,
sugar cookies, egg salad, etc, etc in this country.
Which one is the RIGHT recipe? The answer is “none”.
It is no different with this recipe.
Cooks vary across a country, no matter which country you are in.
So, this recipe may not be the REAL recipe you have or some chef has written
but I can tell you that Tante Jeanne made this here in the US
just as she grew up making it at home.
So, it’s real to me and it’s delicious and easy!
Start with the pie shell.
They are not very expensive and will result in a nice, flat, evenly cooked quiche.
Fit your crust into the tin. Let the edge hang over and lightly press it into the grooves along the side. Then, just lay your rolling pin across the tin and pressing lightly, roll it across.
You’ll slice the excess crust off neatly and quickly!
Stick that into the fridge…..put it on a flat cookie sheet first….
remember, that bottom is loose!
Slice the bacon crosswise into “lardons”.
Fry until crisp, drain and place in pie shell.
I’m sure you can fry bacon, but don’t rush it. It will fry evenly if you don’t have the heat too high. Stir it with a fork to break up all the little slices and help it cook evenly.
Drain it on some paper towels.
Now, I was born in the midwest (Illinois) and grew up mostly in the south (Florida).
I’ve lived here in Va for 30 + years.
Lots of good cooks all over the place including family and friends.
I save my bacon grease in the fridge. There is NOTHING better for fried potatoes.
Try it….you’ll never go back!
Get your shell out of the fridge, sprinkle the bacon over the bottom
and top it with the grated Gruyere.
The French will pack a quiche up and take it for lunch or a picnic and eat it cold.
When we were first married we often came here to Va to visit Jeanne and family.
She always made a quiche Lorraine for me because she knew I loved it.
It was cold when we arrived in the evening and it tasted every bit as good.
if you use a refrigerated pie crust….NOT a premade crust but the kind in the refrigerated section where the eggs and butter are….you can have this in the oven in 15 minutes.
It makes a great quick dinner .
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