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Edna Ferguson, the head cook at Jordan High and Hannah’s helper for the luncheon, came into the kitchen at the community center and sniffed appreciatively. “They’re going to love your quiches,” she said.
“I hope so.” Hannah stared down at the lineup she’d just taken from the oven. “What’s our E. T. L.?”
Edna looked puzzled for a moment and then she laughed so hard, her tightly wound gray curls bounced. “Estimated Time of Luncheon?” she asked.
“That’s right.”
“I’d say twenty minutes. The last club member just came in and your mother’s getting ready to present the awards.”
Hannah was confused. Delores had called her at the shop to say that Jenny Perkins had canceled, and so had one other award recipient. “I talked to Mother this morning and she thought the awards would take only ten minutes.”
“It always takes longer than they think it will. I’ve been coming to these things for years now, and everybody always wants to thank somebody. It’s their time in the limelight, you know? I call it the Oscars at Lake Eden.”
“You’re right,” Hannah said. But unlike the Academy Awards, she couldn’t crank up the music to get the winners to stop talking. There was one thing she could do though, and she turned to Edna with a question. “Do you know if there’s a fan around here?”
“You mean an exhaust fan?”
“No, a window fan. It doesn’t have to be very big.”
Edna turned on her heel and headed for the big walk-in pantry. In just a moment, she was back with a small round fan that looked ancient. “How’s this?”
“Perfect, if it still works.”
“It does. I used it last summer. Where do you want me to set it up?”
“Behind the row of quiches. Then I want you to open the 62
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shutters to the pass-through window an inch or two, and turn on the fan.”
Edna looked puzzled as she hooked up the fan and opened the shutters. “What are you doing, Hannah?” she asked.
“Aroma therapy.”
“Aroma ther … oh!” Edna gave a very girlish-sounding giggle for someone who’d passed the age of consent more than thirty years previously. “You’re a clever one, Hannah!
And it ought to work. Once they get a whiff of your quiches, the only person they’ll want to thank is the cook!”
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COUPLE OF QUICK QUICHES
Preheat the oven to 350 degrees F., rack in the middle position
Hannah’s Tips on Quiche: Quiche is easy. Really. Yes, the title is French, but really it’s just egg pie. It’s a custard, a rich savory one, (that means it’s not sweet like a caramel custard or a traditional custard pie,) and it’s filled with meat and cheese, and other good stuff to eat. Quiche is not just a ladies’ luncheon entrée, served in slim slices on fine china and accompanied by an impertinent little Chardonnay. It’s real food that guys enjoy. Even if your husband drives a truck, swears like a trooper, rolls up his T-shirt sleeves to hold his cigarette pack, and can shovel the driveway with one hand tied behind his back even after a night on the town, he’ll still love a hearty, meaty quiche. (Hint from Hannah: Try Quiche Lorraine first, and call it “Bacon & Egg Pie”.)
One quiche will serve from three to six people. (Six if you have other things to eat on the side, three if you’re going to serve just a salad and quiche.) Decide how many people you want to serve and plan accordingly. I always make at least 2 quiches. It gives my guests a choice for the second piece and the leftovers are great for breakfast the next morning.
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QUICHE LORRAINE
Preheat the oven to 350 degrees F., rack in the middle position.
The Quiche Lorraine Pie Shell:
You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or … you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.) Hannah’s 1st Note: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.
Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam.
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The Quiche Lorraine Custard:
5 eggs
11?2 cups heavy whipping cream **
***If you and your guests are on a diet, you can substitute Half ’n Half for the heavy cream, but it won’t be as good!
Hannah’s 2nd Note: You can do this by hand with a whisk, or use an electric mixer, your choice.
Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.
Hannah’s 3rd Note: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours.
When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher.
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The Quiche Lorraine Filling:
2 cups grated Gruyere cheese (approximately 7
ounces)***
1 cup diced, well-cooked and drained bacon 1?2 teaspoon salt
1?2 teaspoon freshly ground black pepper 1?4 teaspoon ground cayenne pepper (optional—use if you like it a bit spicy)
1?4 teaspoon ground nutmeg (freshly grated is best, of course)
*** If you can’t find Gruyere, use really sharp white cheddar and that’ll be fine. And if you can’t find white cheddar, use really sharp yellow cheddar.
Sprinkle the grated cheese in the bottom of your cooled pie shell.
Spread the cup of diced bacon on top of the cheese.
Sprinkle on the salt, and grind the pepper over the top of the bacon.
Sprinkle on the cayenne pepper (if you decided to use it).
Grate the nutmeg over the top.
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Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.
Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.
Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.
Bake your Quiche Lorraine at 350 degrees F., for 60
minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.
Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.
This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!) ! % { # 9
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