Macrina Bakery will sell Brown Sugar Shortbread cookies decorated with the Ukrainian flag from March 21-27. All proceeds will help a bakery in Kyiv, Ukraine called Bakehouse to continue to give away free bread. In peacetime, 1500 people walked through the doors at Bakehouse to buy bread and pastries. The spacious, light-filled bakery employed 80 bakers. It’s one of Ukraine’s most renowned bakeries. Now, as Russian bombs fall on Kyiv, the Bakehouse’s large windows make it too dangerous to occupy. But Ukrainians who have been unable to flee must still be fed. So many of the Bakehouse bakers have decamped to a basement bakery where they continue to bake bread for hundreds of people every day. They’re giving it all away for free. Proof, a bakery in Mesa, Arizona, has organized a fundraiser for Bakehouse, partnering with bakers worldwide on a campaign called Bake for Ukraine. Macrina Bakery is honored to be able to help. For the week of March 21-March 27, we will donate all proceeds from our Brown Sugar Shortbread cookies decorated with the Ukrainian flag to the fundraiser for Bakehouse. In addition, Macrina will also match any employee donations. Anyone who wishes to donate directly can do so via the GoFundMe page.
It’s no secret that I’m a huge fan of Julia Child. One of my most treasured memories was when I was a featured guest on the Emmy award-winning show Baking with Julia in 1996. Cooking with Julia—in her Cambridge kitchen—was an unforgettable experience. This Quiche Lorraine recipe is, surprise surprise, inspired by a Julia Child’s recipe. I have adapted it to bring the bacon flavor to the fore and enhance it with locally made and aged Ferndale Farmstead Fontina cheese. This updated classic is one of my favorite savory fillings for our Flaky Pie Dough.
Makes one 10-inch quiche; serves 8
1 disk Macrina Flaky Pie Dough, thawed
5 slices bacon, cut into ½-inch pieces
4 ounces Ferndale Farmstead Fontina cheese (aged 6 months), or similar
2 egg yolks
1½ cups milk
2 cups half and half
½ tsp salt
2 grinds black pepper
1 tsp fresh thyme, finely chopped
On a floured work surface, roll the disk of pie dough into a 13-inch circle. Fold dough in half and lift onto a 10-inch fluted tart pan with a removable bottom. Flatten the dough into the base of the pan and edges. With the remaining overhang, fold into the pan to create an edge that stands ½-inch above the top of the pan. With your hand, press the crust edge to a consistent thickness. Chill for 30 minutes in the freezer or refrigerator.
Preheat oven to 375°F. Adjust baking rack to center of oven.
Line the tart shell with parchment paper and fill it with baking weights or beans. Bake for 25 to 30 minutes, until the edges are golden brown and the base appears dry. Remove the beans. If the shell is moist-looking at the base, bake for another 2 to 5 minutes to dry it out. Let cool.
Reduce oven temperature to 350°F.
In a medium sauté pan over medium heat, add the bacon. Stir to render the fat and crisp the bacon evenly. Remove the cooked bacon with a slotted spoon. Let cool. Discard the fat.
Grate the Fontina cheese; set aside.
In a medium bowl, add the egg yolks, eggs, milk, half and half, salt and freshly ground pepper. Whisk to combine.
Place the baked tart shell on a rimmed baking sheet. Layer the bacon, grated cheese and fresh thyme in the tart shell. Top with the egg mixture. Being careful not to spill, gently place the quiche in the oven.
Bake the quiche for 50 to 55 minutes or until the top is golden brown and the custard is set.
Let the quiche cool at room temperature for an hour. Push the base of the tart pan up to separate and remove the quiche from the rim. Serve the quiche with a fresh garden salad and a favorite Pinot Blanc or dry Riesling! Julia would approve!