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Quiche Lorraine Methow Valley Style

Quiche Lorraine is a defining French dish, in this version made Methow Valley style with our farm fresh eggs,  local smoked ham from our butcher extraordinaire at Thomson’s Custom Meats, chèvre feta  made by our friends up the road at Sunnypine Farms and a flaky 100% butter pastry dough that never fails.

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Quiche Lorraine classically includes bacon and gruyere cheese, if cheese is used at all, but feta made in our valley finds its way well in this recipe, both because it’s chunky content in quiche stands out and because it complements the smoked ham.

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Satisfyingly self sufficient, this recipe is decidedly garden to table, utilizing home grown producers and fitting to the winter palate.  A one-recipe-entre that includes vegetables and ample protein, the richness of this quiche is best when accompanied by a side salad and rustic bread.

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Making pastry dough from scratch should not intimidate, but it helps to think of it on it’s own simplistic terms: two ingredients with a little seasoning.  With the correct quick methodology, flour and cold butter come together easily for a dough speedily and superior to anything pre-made.

Flaky Butter Pastry Dough Recipe

2 1/2 c flour

1 1/4 c butter, preferably frozen or very cold

1 t salt

1 t sugar

1/2 c ice water

Quiche Lorraine a la Methow Valley Recipe

9 farm fresh eggs

1 c milk or half & half

1 c chopped smoked ham, in 1/2 ” pieces

1 T Butter

1 medium sized onion, diced

1/4 c sweet peas

1/4 c corn and/or carrots chopped in 1/4 ” pieces

1 t dried oregano, crushed

1 1/2 c feta cheese, cut or crumbled

salt and pepper to taste

~To prepare dough, combine flour, salt and sugar; using a food processor or pastry cutter, cut in butter, frozen or very cold, until dough resembles course sand; add cold water and mix until just combined; separate dough into two balls, wrap and chill for at least 1 hour (one dough ball can be saved by freezing for later).

~Sauté onion in butter, add oregano and set aside.

~Mix eggs, milk, salt and pepper.

~Roll out dough on a floured surface; place dough in buttered pie dish and flute edges.

~Spread feta cheese as first layer; next layer onions and vegetables and top with ham; pour egg mixture over all.

~Bake at 375 degrees for 40-45 minutes or until quiche is cooked through and crust is golden brown.

~Let sit for 10 minutes before serving.

Love from our kitchen to yours! Georgina @ Soul & Stomach

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