Cooking with Jonathan By Jonathan Jolicoeur

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In this weekly culinary column, I will be focusing on one dish – giving the reader a quick history of the dish, the classical preparation of it, and of course, my own spin on the classic

This week I have chosen to cover quiche, specifically, quiche lorraine. This quiche originated in France and is a savory open-faced pastry. Typically quiche consists of a savory crust and a filling of egg, meats, cheeses, vegetables or seafood. Quiche lorraine is named for the Lorraine Region of France, where it originated. It is one of the most popular variants of the traditional quiche.

Traditional quiche lorraine

1​Pie crust, chilled
4 oz​Bacon, sliced thin
3​Eggs
1 ½ cup​Heavy cream
pinch​Nutmeg
to taste​Salt, pepper
1 tbsp​Butter, diced

Preheat oven to 400 degrees. Place foil over pie crust and weigh down with dried rice or beans. Once oven has reached temp, place pie crust into oven and bake for 8 minutes. Remove crust from oven and remove foil and weights. Place crust back into the oven for 3 minutes or until it starts to brown. Remove and set aside. Drop oven temp to 375 degrees. Meanwhile, in a medium pan, over medium heat, start to cook your bacon until it becomes lightly brown. Remove and place onto paper towels to drain excess fat. Place bacon across bottom of pie crust. Beat eggs, cream and seasoning together and pour into the HOT pie crust. Place butter on top of quiche and bake for 30 minutes, or until the quiche has risen and slightly browned. Serve warm or chilled.

Jonathan’s quiche lorraine

1​Pie crust, chilled
4 oz​Pancetta, diced, rendered, fat reserved
3​Eggs
2 cup​Heavy cream
to taste​Sea salt, freshly cracked pepper

Preheat oven to 400 degrees. Place foil over pie crust and weigh down with dried rice or beans. Once oven has reached temp, place pie crust into oven and bake for 8 minutes. Remove crust from oven and remove foil and weights. Place crust back into the oven for 3 minutes or until it starts to brown. Remove and set aside. Drop oven temp to 375 degrees. Place pancetta across bottom of pie crust. Beat eggs, cream and seasoning together and pour into the HOT pie crust. Place quiche in 375 degree oven and bake for 30 minutes, or until the quiche has risen and slightly browned. Serve warm or chilled.

Whether you choose to prepare the classic, my twist or your own interpretation, remember that food is about bringing people together and that the act of cooking is about caring and as long as your heart is in the dish you prepare, the people you are cooking for will appreciate it (and you).

If you have any questions for me or would like to see me cover any particular dish in this column, feel free to write me, care of this publication. From my kitchen to yours, it is my pleasure to give you a peek into the mind of a chef. Thank You

Jonathan Jolicoeur is a chef at A Tavola – an Italian restaurant on Church Street in Winchester – which focuses on “farm to table” style of cooking. Jonathan was born in Somerville, lives in Woburn and has a degree from Le Cordon Bleu College of Culinary Arts.

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