#hmhco #jacquespepin #essentialpepin #fcdallas #worldcup #france
What a soccer weekend it’s been! FC Dallas had a killer deal on tickets this weekend as they were trying for their 300th MLS win. It was 100ºF in the hot Texas sun, but oh so worth it, as they got that 300th victory in a 3-1 game! It was a fan’s dream game with constant possession of the ball. We had too much fun. Then we woke up and watched the final World Cup game. Vive la France!
In honor of France’s victory, I thought I’d share my favorite French cookbook, Essential Pépin: More Than 700 All-Time Favorites from My Life in Food. Jacques’ Quiche with Bacon is fantastic, and easy peasy. Perfect, foolproof crust and gorgeous flavor. I can’t imagine a holiday brunch without it. It’s also lovely on a plain old Saturday morning with a simple green salad. A big thanks to Houghton Mifflin Harcourt for letting me share it with you! I’ll get to my review of the book afterwards, but first, that glorious quiche!
If you need more Jacques in your life, here’s my first blog post, Jacques Pépin Heart & Soul in the Kitchen. That one’s filled with photos and Jacques’ charming artwork.
If you love it, please come find me again or hit that follow button! 😀
Quiche with Bacon
Serves 6 to 8
The dough for this quiche is made with butter and lard (or vegetable shortening). The result is very flaky, with the taste of the lard complementing the bacon in the filling. The dough is not precooked but is prepared in the home style, by baking it filled, as my mother and aunt used to do. The quiche may not be as elegant as one made in a precooked shell, as chefs do in fancy restaurants, but it’s faster and easier to make it this way – and it’s very good, too.
1 ½ cups all-purpose flour
¼ teaspoon salt
4 Tablespoons (½ stick) unsalted butter
3 Tablespoons lard or vegetable shortening
¼ cup ice-cold water
4 large eggs
1 ½ cups milk
½ cup heavy cream
1 teaspoon salt
¼ teaspoon freshly ground white pepper
5 slices bacon, cooked in a microwave oven or skillet until crisp and broken into pieces
1 ½ cups diced (½-inch) Gruyere or Emmenthaler cheese (5 ounces)
Preheat the oven to 400°F.
FOR THE DOUGH: Combine the flour, salt, butter, and lard or shortening together in a food processor and process until you have a coarse mixture, about 10 seconds. Turn the dough out and gather together into a ball.
Roll the dough out with a rolling pin into an 11- or 12-inch circle and use it to line a 9- to 10-inch tart pan with a removable bottom or a pie pan. Refrigerate until you are ready to fill the quiche shell.
FOR THE FILLING: Beat the eggs in a bowl only until well mixed. Stir in the milk, cream, salt, and white pepper.
Scatter the bacon and cheese over the dough. Place the pan on a cookie sheet and pour in the egg mixture. Bake for 1 hour, or until the filling is set and browned on top. (This took 45 minutes in my oven, but I think my tart pan is a smidge bigger. ~Jen) Remove from the oven and let cool slightly; the quiche is best after it has rested for at least 15 to 20 minutes.
Cut into slices and serve lukewarm.
My review of the book…
Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
Recommend! You simply can’t go wrong with Jacques Pépin, but this is one of my 3 favorites of his books. I’d pick this as his best cookbook. I love the charming paintings and photographs in Jacques Pépin Heart & Soul in the Kitchen. And for a challenging educational volume, I love Jacques Pépin New Complete Techniques
This has 700 of Jacques’ favorite recipes. There are no photos, but I’m thankful for that because it’s a large volume and he’d have to cut some dishes if pictures were included. Everything has been absolutely delicious. If you haven’t tried one of his books yet, most of them are surprisingly easy, and this is one of them.
1-2) Wine-Merchant Steak – p317 and Asparagus in Mustard Sauce – p411. These were just divine. I included a photo of his darling childhood memory of the asparagus’ sauce so you can get a feel for the charming tone of the book. Love.
3) Chicken with Red Wine (Coq au vin) – p259 and Butter-Glazed Carrots p420. Just delightful. My daughters adore the heart shaped toasts that accompany it, and the carrots are perfection.
4-5) Peking Style Chicken – p250 and Asian-Style Grilled Eggplant – p433. Delicious, and ridiculously easy.
6) Eggs in Ramekins – p68. Eggs on peas with heavy cream and ham (I used pancetta, because that’s what I had). The yolks were fabulously runny when provoked with a toast point.
7) Quiche with Bacon – p79. Fantastic! And his crust method is quick and easy.
8) Veal Scaloppini with Cream, Calvados, and Apples – p337 and Sauteed Haricots Verts and Shallots – p412, Wow! So flavorful and lovely on a cold winter day!
9) Okay, this isn’t sexy, but it’s one of those things that make me an even bigger Jacques fan. Tomorrow’s my shopping day, so today I go into the fridge to see what I have to use up. I found a bunch of kale and a bunch of celery. I pulled out this and another Jacques book and found recipes for both, where I’ll have two fabulous dishes, and no one will realize I just didn’t want to waste anything. He’s never let me down. Stewed Crinkled Kale – p 436. Yum!