(FOX 2) - It's all about the ladies this Friday at Public House in Ferndale.
The restaurant and bar is celebrating International Women's Day with female-empowered food and beverage specials. Ten percent of sales will also be donated to HAVEN Oakland County.
Chef Jasmine Hughes joined us on The Nine to tell us more, and to show us how they make their quiche Lorraine. You can hear from her in the video player above, and get her recipe below.
6 oz. bacon, diced
2 eggs, beaten
1 1/2 cups heavy cream
1/2 tsp salt
2 tbsp butter, cut into small pieces
store bought or homemade pie crust
Line a pie tin with pie crust, trimming edges and pressing dough to the lip of the pan. Cover with aluminum foil and fill with dried beans. Bake crust at 400 degrees for 20 minutes.
While crust is baking, sauté bacon until slightly crisp. Remove from pan and drain on a paper towel. Beat eggs, cream and salt together. Add nutmeg and black pepper.
Sprinkle bacon in the bottom of the par-baked crust. Pour custard over top, and dot with pieces of butter. Bake at 375 for 20-30 minutes
1/2 tbsp minced shallot
1/2 tbsp dijon
1/4 tsp salt
1/2 tbsp lemon juice
1/2 tbsp wine vinegar
1/2 cup extra virgin olive oil
pinch of black pepper
Whisk all ingredients in a bowl