Back to cravings…
I had put the Gruyere cheese on the grocery list months ago, and David did get some for me. I had placed in the freezer (I do this with most cheeses especially if I know that I won’t be cooking it for a while). Well, we had gotten the heavy cream for the liver pate’, and had about 2 cups leftover. Perfect for my quiche.
I found this very traditional recipe on the NY Times Cooking page. I cheated and used a pre-made pastry crust. Pre-baked at 400 degrees F, and then turn down the oven to 375 degrees.
4-5 strips of bacon
1 onion, thinly sliced (I chopped mine)
1 cup Grugere’ or Swiss cheese, cubed (I grated mine – better melting)
1/4 cup of Parmesan cheese, grated
4 eggs, lightly beaten
2 cups of heavy cream (or 1 cup each of milk and cream)
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
Tabasco sauce to taste
Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
I should have placed this on a prettier plate. I had a very small slice, and none of the crust. I loved the creaminess, and bite of the Tabasco in this quiche. I will be eating on this for lunch this week (so excited!).