Lately I’ve been in a breakfast mood. Breakfast for breakfast, breakfast for lunch, and breakfast for dinner, so I decided to peek into Vincent Price’s cookbooks for not just a breakfast item, but an egg based dish, as Price starred in Batman as the villainous Egghead. Patrick and I decided upon quiche lorraine, something I not only had never made, but had never had before.
Price has two different quiche lorraine recipes, one in A Treasury of Great Recipes, and another in Come Into the Kitchen, we decided upon the one from Come Into the Kitchen, which was relatively simple featuring Swiss cheese and bacon.
Quiche lorraine calls for a pie shell, and while we had some pre-made ones in the freezer, we failed to take them out of the freezer when we needed to! So we whipped up Price’s pie crust from A Treasury of Great Recipes like we did when we made his pumpkin pie, which you can check out here.
Like with other recipes, we did make some alterations. The recipe calls for two cups of light cream, and not having that, we looked to the internet and decided to use one and a third cup of heavy cream, and two-thirds of a cup of milk. Additionally, the recipe says to add half of a teaspoon of cognac, and as we really don’t drink all that much, we didn’t have any cognac on hand, nor were we about to go buy some to just use half of a teaspoon, so we just omitted it.
Sadly, my pie shell failed ever so slightly, shrinking a bit more than I thought it would, and really should have been par-baked for a little while longer. Despite that, I really enjoyed this dish, the eggs were super fluffy, and the addition of cheese made it rich, and creamy. I think if we were to make this again in the future I may add some greens, like spinach, and some other cheeses.