The Café Sucré Farine has been a dream of mine for quite awhile now. I have loved to cook and share recipes for as long as I can remember and I've been fascinated with recipe blogs for several years now. Honestly, two months ago I didn't know a URL from a HTML from an RSS. I did know that I wanted a vehicle to share all these great recipes that are floating around in my head and in my recipe collections as well as the fun stories that go along with them. I purchased the book Blogging for Dummies and with the help of family and friends, put together this blog. I often felt like I was going through labor pains and my "techno-moron" brain has been stretched to the limit, but it's been an awesome experience!
On March 1, 2011 The Café Sucré Farine was birthed and I've been blogging on the run ever since! Thanks so much to my dear husband/photographer. He often, after a long day's work, comes home to a frantic wife who needs pictures taken "now!". Either: "The sun is going down!" (We've learned that the best pictures are taken in natural light.) or: "The food is melting!" or "The salad is wilting!" or a myriad of other foodie dilemmas greet him at the door! He says that he has never had to work so hard for his dinner! I say that he is most definitely worth the "salt in his soup"! 🙂
A special thanks also to my sweet daughter in London, UK, who is my 'golden" editor. I send her a rough, sloppy draft and usually, within a few hours she emails it back all polished up and fancy sounding. You have to understand that she has three little girls, four and under, so this is an especially amazing feat - to make her mama sound golden!
Since my blog has a French name, I thought it was appropriate to share one of my most favorite recipes - a classic Quiche Lorraine. This quiche has been gracing our Christmas morning breakfasts and special events for many years. The finished product is beautiful, looking likes it's straight out of a charming little French patisserie! I found it back in the early 90's in a Gourmet magazine and it's not only easy to make, it can also be prepared ahead and always receives rave reviews. It's great for breakfast or brunch but also makes a special dinner served with a fresh salad and some crusty bread. I think you will love having his amazing recipe in your repertoire. BON APPETIT!
P.S. A huge thanks also to my faithful readers! I love to share these recipes and stories, but I often can't believe that people want to hear them! Today the Café is celebrating over 1400 visitors along with those of you who receive the posts via email or RSS! A thousand thanks!
10 ounces bacon
½ package frozen puff pastry , thawed
8 large eggs
1 ½ cups half and half
1 teaspoon salt
1 ½ cups Gruyere cheese*, coarsely grated
1. Preheat oven to 375 with baking sheet set on lowest rack. (I bake it on my baking stone.)
2. Cut up bacon into ½ inch pieces and cook until crispy. Drain on paper towels.
3. On a lightly floured surface roll out pastry into a 13" square. Fit pastry into an 8 ¼ by 2 ½" deep-dish quiche pan* with a removable bottom or an eight cup porcelain quiche dish and roll a rolling pin over the top to trim excess pastry flush with top of rim. If you finish this step and are not quite ready to add the filling and bake, stick the pan in the freezer - puff pastry has "a thing" about getting warm! In fact, if you have never worked with puff pastry, it is really quite simple but it helps to know a few tips - here is a great article!
4. Whisk eggs until combine well and add creme fraiche or heavy cream and salt whisking until smooth. Pour filling through a fine sieve into pastry shell. Don't even think of skipping this step! This is what makes this quiche amazingly creamy and smooth - just like the real thing! Sprinkle bacon evenly over filling and top with Gruyere**.
5. Back on heated baking sheet in oven 40 minutes or until a knife inserted in center comes out clean. If quiche is not quite done and is getting too brown, cover with foil that has been sprayed lightly with cooking spray for last part of baking. Let sit for 15 to 20 minutes before serving.
*If you don't have a deep dish quiche pan, no problem - just use a tart pan with a removable bottom or a glass pie plate. You will need to reduce the amount of filling however; use 8 ounces of bacon, 1 ½ cups creme fraiche or heavy cream, 1 cup half and half, 6 eggs, ¾ teaspoon salt and 1 cup of cheese.
**Gruyere is the classic cheese that is used in Quiche Lorraine. It is delicious and I wouldn't recommend skipping it but it does have a very strong flavor. It is also quite expensive so I like to use half Gruyere and replace the other half with a milder cheese like Fontina or Monterey Jack.