Bacon and Legs – Abby Normal’s Quiche L’Brain

Fontina Turner

Fontina Turner

You can call me an old lady. You can call me a pussy. But when I thought to myself, “What scary movies am I partial to?” when trying to brainstorm Halloween recipes, there was really only one choice. Young Frankenstein. (I do hope you pronounced that correctly when you read it.)

I know it’s not super scary (or scary at all) and it’s old as shit, but it’s a CLASSIC. If this movie doesn’t put you in the mood for Halloween, then I don’t even know if I can look at you. I’m a total Gene Wilder freak, so I might be a little biased, but I am pretty sure it’s one of the best movies ever made.

You could not have a better cast. Gene Wilder, Teri Garr, Madeline Kahn, Marty Feldman … are you kidding me!? It’s just chock full of all that classic Mel Brooks/Gene Wilder humor.

Walk this way!

Frau Blucher … *cue horses*

Frahnkensteeeeen!

And to honor the film, in all of its wonderfulness, I’ve made a classic French Quiche Lorraine, in which I’ve replaced the bacon with sausage … shaped into little abnormal brains. Ladies and Gentlemen, I present to you: Abby Normal’s Quiche L’Brain.

Bake up some brains, pop in the movie and have a roll in zee hay with me for Halloween.

Abby Normal’s Quiche L’Brain
(Recipe adapted from Julia Child’s Quiche Lorraine)

Ingredients

  • 8 oz. sausage
  • 9 in. unbaked pie shell, homemade or store bought
  • 3 eggs
  • 2 cups cream
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp nutmeg
  • 2 tbsp butter, cut into pea-sized chunks

Special Equipment

  • quiche pan
  • brain molds

Preheat oven to 375.

Shape pie crust into quiche pan. Bake for 5 minutes.

Shape sausage into brain molds. Place on baking sheet, brain-side-up. Bake for 30 minutes, until cooked through. Remove to a plate lined with paper towels to drain.

Shape pie shell into the quiche pan. Lay brains in the bottom of the shell.

In a mixing bowl, beat eggs, cream and seasonings. Pour into shell. Dot with butter.

Bake for 25-30 minutes or until the quiche has puffed and is brown on top.

Fontina Turner, a food blogger and graphic designer from Philadelphia, makes classy-as-fuck comfort food and consumes an unhealthy amount of cheeses and craft beers. She can be found in the kitchen, at the bar, on Twitter or trying to make H. Jon Benjamin love her. Contact her at thelegs@baconandlegs.com.

Similar Posts:

Leave a Reply

Your email address will not be published. Required fields are marked *