Cookies for ADAMÂ, A Refugee Bakery in Uganda

Macrina is donating all net proceeds to the Adamâ Bakery during the week of July 25 from café sales of our four packs of Brown Sugar Shortbread Cookies. We also urge café customers to donate directly to the bakery here.

“I am happy now that I spend most of my days baking, and my nights are peaceful,” said Kareem, an eighteen-year-old refugee who lost his family to violence in Congo. “I thank the bakers who have trained us. They have contributed so much to my trauma healing. Above all, I have found a family in Adamâ.”

The ADAMÂ Bakery is located by the Oruchinga Settelment Camp in southwest Uganda. The camp is home to over 9,000 refugees from Burundi, Congo, Rwanda, and other parts of East Africa. Many have escaped unspeakable tragedies at home.

Jeffrey Hamelman and Mitch Stamm, both renowned and recently retired bakers, were invited by Ayelet Berman-Cohen, the founder and executive director of the Adamâ Foundation, to travel to Uganda and help the bakery get going. They spent a few weeks there. For nearly thirty years, Leslie has collaborated on regional events with Jeffery and Mitch through the Bread Bakers Guild of America. Through this connection, Macrina learned about Adamâ and was inspired to become an annual donor.

“When the refugees arrive, they are given four eucalyptus poles and a tarp,” says Jeffrey. “The tarp and poles become their home. New arrivals are also given a machete and a hoe so they can hack out some jungle and hopefully get some seeds. If they are successfully raising their prospects, they use homemade bricks to build a mud hut with no windows, no electricity, no running water, and an amazing number of people are crammed into a tiny space. Refugees get $3.74 a month from the UN for food.”

“They’ve been stripped of everything except their dignity,” Mitch says. “They ran into the bush with nothing upon seeing family members killed. Some people are born in the refugee camp. They’ll spend their entire lives there.”

The bakery is located in a small house next to the refugee camp. The oven is wood fired, as is the proof box. A 35-kilo electric mixer and an electric bread slicer are all the powered equipment they have. Twenty-four bakers arrive every day for work. They learn a trade, earn an income, and distribute a portion of the day’s baked goods to children in the settlements.

“The bakers are three-fourths women,” says Jeffrey. “They have an unbelievable amount of dignity. They walk to the bakery. The different nationalities work well together, they harmonize. They are absolutely overjoyed to be able to learn a skill, provide bread for their families, and for thousands of children to whom bread is given free.”

Angella Kushemererwa and Sophie Karungi manage the bakery. They work full-time at the bakery and also have full-time jobs, Angella at the United Nations, and Sophie providing trauma care in refugee settlements. At the end of every day, the bakers make trips deep into the community to hand out bread to children, many malnourished.

“Handing out the bread is an act of the utmost elation when you see the joy on the faces of the children who get the buns,” says Jeffrey. “The other emotional extreme is that the buns always run out before the desperate hands that are endlessly reaching out to get a bun, and that just crushes you. That happens every single time.”

The goal for the bakery is to become self-sustaining eventually, but for now keeping it open costs about $5,000 per month. The Adamâ Foundation plans to install a modern oven in the next few months.

“We know the needs are endless, but we’re hoping to help fund the acquisition of this oven,” says Scott France, president and part-owner of Macrina Bakery.

Jeffrey and Mitch are self-funding an upcoming trip to help get the oven installed. “The wood-burning oven is a weak link,” says Jeffrey. “It’s got four chambers. There’s a 50-degree temperature differential between the chambers. All the trays need to get shifted throughout the bake.”

The new equipment will help the bakery feed more children and will be a solid step toward self-sustainability.

“Some people might say you’re training 24 people, and you’re giving out tens of thousands of buns—this is just wonderful,” says Jeffrey. “And others might say, you better multiply that by a hundred if you’re gonna have any impact at all. Well, none of us is going to fix the world, but I feel like having an opportunity to do one little thing that’s helping these people….” Jeffrey pauses to compose himself. “You can tell half our heart is in Uganda. We know that we’ve changed their lives. They don’t know to what extent they’ve changed ours.”

You can donate directly to ADAMÂ here. All money goes to the bakers and has an incredible impact on the quality of their lives.

The Divine Flavor of Local Raspberries

Raspberries are a cornerstone of many of our products. Why? Because they’re just so good. Especially when they’re grown locally by small farms in Washington state. We’re excited to partner with the Washington State Red Raspberry Commission to celebrate red raspberries for the month of July!

Raspberries picked at the peak of ripeness have a complex tangy sweetness. With fresh raspberries now available year-round in supermarkets, grown and shipped primarily from Mexico and California, we tend to forget just how good they are fresh off the vine. Sun-warmed, bursting with intense flavor, freshly-picked raspberries are distant cousins of the raspberries grown to ship. Those are bred for durability over taste and picked firm for trucking. Local raspberries are allowed to ripen until theyre nearly ready to fall from the bush. 

Did you know that 90% of US frozen raspberries come from Washington State? 

The epicenter of Washington state’s raspberry crop is Lynden, a charming, historic town in Whatcom County near the Canadian border. Over 90 percent of Washington raspberries are grown within a 20-mile radius of Lynden. The moderate daytime temperatures, cool evenings, healthy soil, and dry summers produce berries with excellent color and flavor. The tasty crop is so sought after that most of America’s frozen raspberries now come from Washington state.

These arent your grandmothers frozen berries! Recent innovations to the freezing process, known as Individually Quick Frozen (IQF), a state-of-the-art technique where the berries are individually frozen in a wind tunnel at sub-zero temperatures that preserves shape and flavor integrity, have been a game-changer. Unlike the frozen raspberries of the past that made baked goods soggy, these can be substituted for fresh raspberries.  

Leslie Mackie, Macrinas founder, went to Lynden and visited with local farmers to better understand what makes their raspberries superior. She came away a convert. Leslie says, I thought the fresh market was best. Thats not necessarily true. Growers pick IQF fruit at the height of the season when it has optimal sweetness, appearance, and juiciness. Because their fruit is grown for flavor, its perishable. But the new freezing process allows us to enjoy the great taste all year long.  

The Washington state raspberry harvest begins in July. To celebrate, Lynden will host the annual Northwest Raspberry Festival over the weekend of July 16. Visitors can sample locally harvested raspberries in many forms. Eat them as nature made them or incorporated into foods and beverages of all kinds. 

Over the last year, Leslie has developed four new Macrina products using local berries: Chocolate Raspberry Muffins, Raspberry Oat SconesRaspberry Lemon Coffee Cake and Raspberry ConserveWe will be featuring them throughout July in honor of our states delicious raspberry harvest—and were delighted to be able to make them all year long with Washington state raspberries. 


Oats add texture and a delicate flavor to these lightly-sweetened vegan scones. Moist raspberries flavor every bite, and a hint of orange zest rounds out the taste.


By taste alone, you’d never know this decadent coffee cake was gluten-free!* Bursting with local raspberries and lemon zest, this sweet cake is finished with raspberry glaze.


These decadent muffins are both vegan and gluten-free.* They’re moist and richly flavored, with hints of cinnamon and vanilla.


This small batch fruit spread from founder Leslie Mackie’s Project Barnstorm features local produce and less sugar than your typical jam. Try it on one of our bagels or a slice of toasted bread!

*Made with gluten-free ingredients but produced in a gluten-friendly environment.


Chocolate and Tahini Date Mousse

Julia Child’s recipes continue to inspire me. Chocolate mousse was one of Julia’s favorite desserts. Her version is the real deal, with egg yolks going into the base and the whites whipped separately to add the airy texture. These days, for convenience or out of concern for lightly cooked eggs, most mousses are made with whipped cream folded in to add the richness missing from eggs. For a more contemporary take, I’ve adapted Julia’s recipe to create a layered dessert that combines rich chocolate mousse with a lighter complement of date-sweetened tahini mousse.
-Leslie Mackie

Printable PDF of this recipe here.

Makes 4 servings (6 oz cups) 

½ cup semisweet chocolate chips
2 Tbsp espresso or strong coffee
12 Tbsp unsalted butter (1½ sticks), room temperature, divided
5 Medjool dates, pitted, divided
½ cup warm water, divided
¼ cup tahini
4 eggs, separated
¾ cup + 2 Tbsp granulated sugar, divided
Pinch salt
¼ cup orange liquor (Grand Marnier, triple sec or Cointreau; or substitute 2 Tbsp water + 2 Tbsp vanilla extract)
2 Tbsp cocoa powder
1 Tbsp sesame seeds, toasted
½ cup heavy cream

Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer, then placing a medium heat-proof bowl over the saucepan (it shouldn’t touch the water). Place the chocolate chips and espresso in the bowl. As the chocolate melts, stir it occasionally to prevent scorching. Once the chocolate is smooth, remove the bowl and add 6 Tbsp of butter, bit by bit. Whisk after each addition until thoroughly combined. Set aside.

Coarsely chop 4 dates. Place them in a bowl and cover with ¼ cup of warm water. Allow them to soften for 5 minutes, then drain and place in a food processor. Add the tahini and remaining ¼ cup of water. Blend to make a smooth paste. Use a spatula to scrape the paste into a medium heat-proof bowl. Set it on top of your saucepan of simmering water. Warm the paste and add the remaining butter, a little at a time, whisking to blend thoroughly. Remove from the heat and set aside.

Place the egg whites in the bowl of a stand mixer fitted with a whip attachment and whip until frothy. Add 1 Tbsp of the sugar and a pinch of salt. Whip to medium-firm peaks. Transfer to another bowl and set aside.

Place the egg yolks, ¾ cup of sugar and the orange liquor into the stand mixer bowl (make sure it’s cleaned from the previous step). Combine the ingredients well. Set the stand mixer bowl over the double boiler (water should still be simmering), whisk the egg mixture constantly, warming the eggs to 120°F (use an instant read thermometer). The eggs will become frothy in about 1 to 2 minutes. Do not let the eggs cook completely or scramble.

Remove the warmed egg mixture and fit the bowl back into the stand mixer. With a whisk attachment, mix at medium speed for 2 to 4 minutes to cool and aerate the egg mixture. The mixture will become lighter in color and texture.

In two additions, divide the egg mixture equally between the chocolate and tahini bowls. After each addition, gently fold to incorporate.

Use the same procedure (two additions each) to fold the whipped egg whites into the chocolate and tahini bowls. Be patient and fold delicately—to create mousse, you want to entirely dissolve the whites into the mixture without deflating the texture.

Divide the chocolate mousse between your four cups, then top each with the tahini mousse. If you’re using 6 oz cups, they should be filled to the brim. Chill for 4 hours.

Sprinkle half the top with cocoa powder and the other half with sesame seeds. Whip the heavy cream and remaining 1 Tbsp sugar by hand until it has soft peaks. Right before serving, top each glass with a dollop of the whipped cream and a slice of the remaining date. Edible flowers add a beautiful touch.

The mousse will keep for 2 to 3 days in the refrigerator. Enjoy!

Cherry Clafoutis

Cherries are the traditional fruit for this delicate French dessert, but any seasonal fruit will do. Use fresh pitted sweet cherries or I.Q.F. (individually quick frozen) cherries. The puffed, golden-brown custard that forms the tart’s base is almond-scented and lightly sweet. The cherries punctuate each bite with their bright flavor. The preparation is simple enough to make while your dinner is cooking. Put it in the oven as you sit to eat, and in an hour, you’ll have an elegant dessert that is best served still warm from the oven.

Printable pdf of this recipe here.

Makes one 9-inch tart
1 Tbsp unsalted butter, melted
3 cups sweet cherries, pitted (Bing, Rainier or thawed I.Q.F.)
1 cup granulated sugar, divided
2 Tbsp pure vanilla extract, divided
1 tsp almond extract, divided
1½ cups whole milk
3 eggs
¼ tsp salt
½ cup unbleached all-purpose flour
2 Tbsp almonds, coarsely chopped
2 Tbsp powdered sugar
1 cup heavy cream
1 Tbsp amaretto

Preheat oven to 350°F. Brush the base and sides of a 9-inch baking dish with the melted butter.

In a medium bowl, add the cherries, ¼ cup sugar, 1 Tbsp vanilla and ½ tsp almond extract. Marinate for 30 minutes.

In a blender or the bowl of a food processor, place ½ cup sugar, the remaining 1 Tbsp vanilla and ½ tsp almond extract, milk, eggs, salt and flour. Blend for 1 to 2 minutes to combine well.

Preheat the buttered baking dish for 5 minutes in the oven. Pour a quarter of the custard into the dish and return to the oven for 2 minutes. Then add the marinated cherries, scattering them evenly over the base. Top with the remaining custard. Sprinkle the chopped almonds around the perimeter.

Bake for 40 to 45 minutes or until the custard puffs and is golden brown. The custard should be firm to the touch.

Let cool for 15 minutes. Top with powdered sugar.

In a separate bowl (or the bowl of a stand mixer), use a whisk to whip the heavy cream and remaining 1/4 cup sugar and amaretto to soft peaks.

This clafoutis is best enjoyed while still warm from the oven, preferably in the garden after an early summer dinner. Enjoy!



Normandy Apple Tart

In 1996, I was surprised and honored to receive a call that Julia Child was interested in featuring me in an episode of Baking with Julia, a show that would later go on to win an Emmy Award and a James Beard Award. I flew out to Boston and made this lovely Normandy Apple Tart in the kitchen of Julia Child’s imposing Cambridge clapboard house. This tart is a free-form variation of what I made for the show. It’s chock-full of sliced apples, brandied currants, and topped with a creamy custard that you add in the final 20 minutes of baking.

Printable pdf of the recipe here.

Makes one 10-inch tart

3 Tbsp dried currants
4 Tbsp brandy, divided
1 disk Macrina Flaky Pie Dough, thawed but chilled
3 Granny Smith apples
¾ cup granulated sugar, divided
½ tsp ground cinnamon
2 eggs, divided
¼ cup unbleached all-purpose flour
2 Tbsp powdered sugar

Line a rimmed baking sheet pan with parchment paper. Set aside.

In a small bowl, soak the currants in 2 Tbsp of brandy for 10 minutes.

On a floured work surface, roll out the pie dough to a 14-inch x ⅛-inch circle. Trim any excess. Gently fold the dough in half and lift it onto the prepared baking sheet. Unfold the dough and center it on the sheet pan. Some dough will cascade over the edge of the pan.

Peel and core the apples. Cut the apples into ¼-inch slices and place them in a medium bowl. Add ½ cup sugar, cinnamon and the brandied currants. Toss to evenly coat the apples.

Place the apple mixture in the center of the rolled pastry dough. Spread it out to create a 10-inch mound.

Make an egg wash by thoroughly mixing 1 egg and 1 Tbsp of water in a small bowl.

Begin folding the uncovered dough (approximately a 2-inch rim) onto the apples to create a free-form tart. As you make each fold, brush the top with the egg wash to seal any overlap. When you’ve finished folding over the excess dough, give the top dough another brush of egg wash for even baking.

Refrigerate the formed tart for 30 minutes.

Preheat your oven to 400°F.

In a food processor, add the remaining 2 Tbsp brandy, ¼ cup sugar, egg and flour. Mix for 1 to 2 minutes to combine well. Pour the custard into a smaller container to add to the tart later.

Bake the chilled tart for 25 minutes or until you see the crust and apples beginning to color. Remove the tart from the oven and pour as much custard as possible over the apples in the center of the tart. Use a knife or spatula to gently nudge the apples to let the custard settle.

Return the tart to the oven and bake for another 20 to 25 minutes, until the custard is set.

Let cool for 30 minutes. Sprinkle with powdered sugar and serve warm. Enjoy!

Let Her Eat Cake!

Macrina Bakery makes some of Seattle’s best cakes– order one now for your Mother’s Day celebration.

Chocolate Raspberry Cake is one of our favorite seasonal cakes available just in time for Mother’s Day! Old-fashioned devil’s food cake (the base of our famous Mom’s Cake) is layered with chocolate mousse and fresh raspberries, then finished with chocolate ganache and chocolate cake crumbs.

We’ve always made cakes at Macrina, but a few years ago we started offering a rotating slice of the day in cafés (only available Friday – Sunday). Customers were so thrilled, our talented pastry team had to ramp up production! See the dates below for some upcoming slices.

Drop by and pick up treats for Mother’s Day. We have complimentary Mother’s Day Cards to make your treat extra sweet! Whole cakes must be ordered by noon 2 days in advance.

Beyond the Chocolate Raspberry Cake, We have a number of impossibly delicious cakes!


Lemon Poppy Seed Cake
Our popular white chocolate cake is layered with lemon curd, whipped cream, fresh raspberries and raspberry preserves. Finished with white chocolate cream cheese icing.
Available until 5/11. 







Carrot Cake
An old-fashioned favorite made with fresh carrots and toasted walnuts, filled and frosted with white chocolate cream cheese icing and sprinkled with orange zest between layers. Finished with toasted walnuts and candied carrot peel.
Slices available in cafés 4/29-5/1.





Tuxedo Cake
Bittersweet chocolate cake moistened with brandy syrup with alternating layers of ganache and white chocolate cream cheese filling. Frosted with white chocolate cream cheese icing and topped with white chocolate curls.
Slices available in cafés 5/13-5/15. 





Mom’s Cake is one of our most popular cakes. The rich, devil’s food cake is a child’s dream of the perfect cake—only designed for your grown-up taste buds. We layer the light and feathery cake with bittersweet chocolate buttercream and top it with big swirls of the velvety frosting.
Slices available in cafés 5/20-5/22.






Red Velvet Cake
Our version of red velvet cake has a dark red color to match the rich Valrhona chocolate flavor layered with cream cheese buttercream.
Slices available in cafés 6/3-6/5







Whisper Cake
Our popular white chocolate cake is layered with lemon curd, whipped cream, fresh raspberries and raspberry preserves. Finished with white chocolate cream cheese icing.







Lemon Butter Cake
Fresh lemon butter cake layered with lemon curd lightened with whipped cream, fresh strawberries and strawberry preserves. Frosted with lemon cream cheese icing and dusted on the sides with crumbled walnut biscotti.




Looking for Gluten-Free Options?

Our new Queen’s Cake is a rich, gluten-free* espresso-infused chocolate almond torte with a creamy center. Topped with ganache, chopped almonds, chocolate pearls and fresh berries. Contains rum. Available until 5/11.


Torta Gianduja
Gluten-free* rectangular torta with six alternating layers of chocolate espresso cake and chocolate hazelnut cake. Glazed with rich, bittersweet chocolate ganache and decorated with hazelnuts. Contains alcohol.


Bittersweet Chocolate Gateau
Velvety, gluten-free* chocolate cake swirled with raspberry preserves, glazed with bittersweet chocolate ganache and dusted with powdered sugar.

*Made with gluten-free ingredients but produced in a gluten-friendly environment.

Baking with Leslie & Guatemala Village Health

Receive the perfect Mother’s Day gift and contribute to the health and well-being of Mayan villagers’ lives! Sign up by April 20th for the baking demonstration April 28th

In her 20s, Leslie Mackie worked in Los Angeles with many Guatemalans. She fell in love with their big hearts and generous souls. Her daughter, Olivia, now 23, was born in Guatemala City. A few years ago, Leslie learned about Guatemala Village Health from her daughter. Through education, empowerment of local leaders, and development of local health providers, this fantastic non-profit gathers people to help improve village health and prosperity in Guatemala. When they asked us to team up for a fundraiser to support their efforts in improving Mayan villagers’ lives, we couldn’t say no!

For each $75 donation to the Guatemala Village Health fundraiser, you will receive a tote bag containing a Macrina Chocolate Raspberry Cupcake Kit, a jar of Project Barnstorm Raspberry Conserves, and a Macrina tea towel. Donate $120, and you’ll also get our most recent cookbook, Seasons, signed by Leslie.


In addition, all donors get to join Leslie on April 28 for a Zoom baking demonstration from her Vashon Island farmhouse kitchen. She will demonstrate how to bake our Chocolate Raspberry cupcakes, assisted by her daughter Olivia. “I will demonstrate the mixing, baking, and making of the filling,” says Leslie. “We will also demonstrate how to sugar some edible flowers for Mother’s Day.”


Our Seasons Cookbook includes some of our customers’ favorite Macrina kitchen recipes, from brunch dishes, to summer desserts. Celebrated local photographer Jim Henkens spent days on Leslie’s Vashon Island farm to create the vivid images that illustrate the well-tested recipes.

By participating in this fundraiser for Guatemala Village Health, you can make a valuable contribution, learn how to bake delicious chocolate raspberry cupcakes, and discover new favorite recipes in our cookbook.

Register Here:

May 1st, 2022 Update: 

Thank you to everyone who made this a successful and amazing fundraiser! Here are some photos from the event:

Leslie Mackie, assisted by her daughter Olivia Mackie
Leslie and Carolyn Bain, Executive Director of Guatemala Village Health 
The lovely cupcakes!

Raspberry Lemon Coffee Cake

The tart sweetness of fresh juicy raspberries finds its perfect complement in the cake’s soft buttery texture and fresh lemon flavor. This spring favorite of ours makes a beautiful centerpiece for an Easter brunch, or for that matter, any brunch. We offer a similar coffee cake in our cafés that we make with gluten-free flour. It’s delicious either way, and the moist cake keeps nicely for several days.

Printable PDF of this recipe here. 

Makes one bundt loaf; serves 10
2 Tbsp canola oil
4 cups unbleached all-purpose flour, divided
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
8 oz unsalted butter (2 sticks), room temperature
2¼ cup sugar
3 Tbsp fresh lemon zest (zest of 2 lemons)
5 eggs
¼ cup fresh lemon juice (juice of 1 lemon)
½ cup non-fat yogurt
2 cups fresh raspberries
1 cup powdered sugar, sifted
1 Tbsp raspberry jam
1 Tbsp + 1 tsp water

Preheat oven to 325°F.

Brush bundt pan (12 cup bundt pan is ideal) with canola oil and sprinkle with ¼ cup flour. Rotate the pan so the flour coverage is even. Shake out excess flour. Set aside.

In a medium bowl, sift together the remaining flour, baking powder, baking soda and salt. Add the lemon zest and mix thoroughly. Set aside.

In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar for 3 to 5 minutes or until the mixture is light in texture and pale in color. Scrape the sides of the bowl frequently to ensure the mixture is thoroughly blended.

Add eggs one at a time, waiting until each egg is fully incorporated before adding the next. Scrape the sides of the bowl. Add the lemon juice and mix until combined.

Add the flour mixture and yogurt in three alternating additions. Be careful not to overmix. Remove the bowl from the mixer and add the fresh raspberries. Fold in gently by hand.

Scoop and level the batter into the prepared bundt pan. Place the bundt pan onto a rimmed baking sheet for easy handling and to prevent overflow in your oven. Bake for 40 to 50 minutes. The top of the cake should be golden brown and an inserted toothpick should come out clean.

Let cool for 1 hour. Release the cake from the pan by running a paring knife around the edge of the pan. Invert the cake onto a plate and lift the pan.

In a small bowl, whisk the powdered sugar, jam and water until combined. Drizzle the topping over the cake. Fresh raspberries, sugared edible flowers or herbs make great decorative garnishes. 

Baking For Ukraine

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. Its one of Ukraines most renowned bakeries. Now, as Russian bombs fall on Kyiv, the Bakehouses 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. Theyre 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.

Order the Cookies for Ukraine here!
Bakehouse’s Instagram
Bakehouse’s Facebook

Quiche Lorraine

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
2 eggs
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!