Sunday Dinner – 10 February 2019
This week we had Quiche Lorraine and Quiche Florentine, along with one of Claudia’s lovely salads.
I cheated and used store bought crusts, baking them blind for about twelve minutes first thing Sunday Morning. I also crisped up a pound of bacon, chopped an onion, and shredded 4 ounces of Swiss cheese for the Lorraine. For the Florentine, I chopped up a couple cups of fresh spinach, and grated the rest of the block of Swiss.
The custard was four eggs, two cups of whole milk, a little sugar, some salt and black pepper, and about a teaspoon of Herbs du Provence. I put the other ingredients into the shells, and then poured the custard mixture on top. They baked for 15 minutes at 425 °F, then I turned the oven down to 350 and let them bake for another half an hour.
Claudia and Aunt Pat put together the salad, and Claudia made the vinaigrette with raspberry vinegar and avocado oil.
Wine was Jacqueline Bahue’s Cabernet Franc from 2016, one of our favorites.
I think I’ll make my own crusts next time, and will nearly double the amount of custard. The Florentine might benefit from a little grated nutmeg, too. Might also use either Gruyère or Emmental cheese.
Kid loved this meal, and Claudia especially liked the Lorraine this time.
Claudia also made lemon bars for dessert.
