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Day 5: Quiche Lorraine and Locust Pose

2

January 18, 2011

Quiche Lorraine

Quiche Lorraine

Forget Eat. Breathe. Love.

Try Eat. SWEAT. Love.

Today I did yoga with my lovely friend Angela, at Bikram Yoga Renton, aka The Hot One. And hot it is. The room is 105 degrees with 40% humidity, and the class is 90 minutes. I’m not sure when the last time I was silent for 90 minutes save sleeping was, and I wouldn’t say I exactly got a gold star today as I did get sternly hushed at our first water break for looking over at Angela and quietly whispering, “This is insane!”

Insane it is…but it also felt great to stretch and strengthen in ways I never have before. The added bonus? Rumor has it each class burns between 600 and 900 calories, which means I felt totally justified in my craving for burgers and beers afterward. I did abstain, since I’m still trying to stick to my booze-free-month, but the Quiche Lorraine I had made this morning was a close runner-up.

You can make this with homemade pie crust, or for a quick fix use puff pastry as I did here. Below recipe is for a traditional quiche but I also did these as mini quiches in muffin tins this weekend and they were just as yummy.

Quiche Lorraine

Great for breakfast, or serve with a simple salad for a light lunch or dinner.
Serves 6

Flaky Pastry Dough or One Sheet Puff Pastry, thawed and rolled out to 12 inches by 12 inches

4 large eggs, lightly beaten

3/4 cup half and half

3/4 cup fat free milk

Generous grating of salt and pepper

Dash of dill

4 slices bacon, cooked and cut into 1-inch pieces

1 oz goat cheese, loosely crumbled

  1. Pre-heat oven to 375 degrees, and position one rack in the middle and one closer to the top.
  2. Prepare pie dish by lightly greasing with vegetable oil or cooking spray.
  3. Lay pie crust across, turn edges in, and gently crimp
  4. In a medium mixing bowl add the eggs, cream, milk, salt, pepper, and dill. Mix well until slightly frothy.
  5. Sprinkle the goat cheese evenly across the bottom of the pie dish.
    Quiche Dough
  6. Follow with the bacon.
  7. Pour the egg mixture over the bacon and cheese.
  8. Add quiche to oven’s middle rack and cook for 25 minutes.
  9. After 25 minutes move to upper rack, increase heat to 400 degrees, and cook another 10-15 minutes or until filling is nicely browned and set.
  10. Allow to stand 5-10 minutes before cutting.
    Slice of Quiche Lorraine

2 comments »

  1. Paul says:

    the post makes me smile 🙂

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