Fleur de Lolly column: Try these showstopping quiches

Laura Tolbert
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Julia Child's Quiche Lorraine.

This is a classic quiche with a lovely, creamy filling. If you must add cheese, sprinkle a little grated Gruyere on top right before it goes into the oven. Use your own homemade pastry for the crust, or use a premade or frozen crust. If using frozen, precook for 10 minutes before adding the filling.

JULIA CHILD’S QUICHE LORRAINE

• 6 to 8 slices lean bacon cut into 1-inch pieces

• 8-inch partially cooked pastry shell

• 3 eggs

• 1 to 2 cups heavy cream

• 1 teaspoon salt

• Pinch of pepper

• Pinch of nutmeg

• 1 to 2 tablespoons butter cut into pea-sized dots

Preheat oven to 375 degrees.

Put bacon in a medium pan, cover with cold water and bring to a boil over medium-high heat. Boil for 5 minutes, then drain. Return bacon to the pan and cook over medium heat until lightly browned, about 3 minutes. Transfer bacon with a slotted spoon to a paper towel to drain. Add the bacon evenly to the crust’s bottom.

Beat eggs, cream and salt together in a medium bowl, and season to taste with nutmeg and pepper. Pour mixture into crust and sprinkle butter over the top. Bake until custard is puffed and golden and just set in the center, 30 to 35 minutes. Serve quiche warm or at room temperature, sliced into wedges.

BACON AND CHEDDAR GRITS QUICHE

This dish will be the showstopper on your brunch table. The crust consists of cheesy grits, a layer of cheese and is topped with an egg mixture that is more like a creamy custard.

• 6 thick bacon slices

• 2 cups milk

• 2 tablespoons butter

• 1 cup uncooked stone-ground grits

• 2 teaspoons kosher salt, divided

• 1 teaspoon black pepper, divided

• 2 cups shredded sharp cheddar cheese, divided

• 6 large eggs

• 2 cups half and half

• 1 cup heavy cream

• 1 cup sliced green onions

• Chopped fresh chives, for garnish

Preheat oven to 350 degrees. Cook bacon in a skillet over medium heat until crisp. Remove bacon, drain and crumble. Transfer 2 teaspoons bacon drippings a saucepan.

Bring drippings, milk and butter to a boil over medium heat. Gradually whisk in grits, 1 teaspoon salt and teaspoon pepper. Cook, constantly whisking for 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese. Let stand 10 minutes. Stir in 1 egg. Spread in a 9-inch springform pan that has been lightly coated with cooking spray.

Bake at 350 degrees for 25 minutes or until set and browned. Sprinkle remaining 1 cup of cheese over warm grits, spreading to edges. Let stand for 15 minutes. At this point, you can refrigerate overnight if you’d like.

Reduce oven temperature to 325 degrees F. Combine half and half, cream, onions, remaining 5 eggs, 1 teaspoon salt and teaspoon pepper. Pour over grits. Sprinkle with crumbled bacon and then place the pan on a foil-lined baking sheet.

Bake at 325 degrees for 1 hour, or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around the edges of quiche. Carefully remove sides of the pan. Garnish with chopped chives if desired.

- From Southern Living, December 2014

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram and fleurdelolly@yahoo.com.

Bacon and Cheddar Grits Quiche.