I don’t want to sound pretentious, but likely will when I say that the best quiche I ever ate was in Paris on the Champs Elysees. I find that this recipe is the closest to that ideal quiche that I have ever eaten. It has to be made in a quiche pan, though…this keeps it from being too thick and pie-like.
Uncooked pastry for 9 inch one-crust pie
12 slices bacon, crisply fried and crumbled
1 cup shredded high quality Swiss cheese (about 4 oz.)
less than 1/3 cup onion, finely chopped
4 eggs
2 cups half and half
¾ tsp. salt
¼ tsp. pepper
1/8 tsp. cayenne red pepper, finely ground
Prepare pastry. Sprinkle bacon, cheese and onion in pastry-lined quiche pan. (Can be done ahead and placed in the fridge, covered for 24 hours) Beat eggs slightly; beat in remaining ingredients. (Can be done 24 hours ahead and placed covered in the fridge, make certain to stir before pouring into pie shell and increase cooking time to 45 minutes). Pour egg mixture into pie plate. Cook uncovered at 425 degrees for 15 minutes.
Reduce oven temperature to 300 degrees. Cook uncovered until knife inserted halfway between center and edge comes out clean, about 30 minutes longer. Let stand 10 minutes before cutting, unless Morning is eating and you are forced to cut it the minute it leaves the oven!
This meal is complete with a wonderful, simple green leaf salad with a light dressing…like the one my Papa Gallini made famous. Get one of those old fashioned salad dressing bottles and fill to the vinegar line, forget the water, add to the oil line with veggie oil or I prefer olive oil, sprinkle Lawry’s garlic salt and press in about 3-4 fresh garlic cloves. Let this dressing sit and meld its flavors. So delicious! Papa used to prepare this dressing and then put it on chopped curly leaf parsley with salt and pepper. He called it “Bunyock”. Not sure if he made that one up or not, but it was good.
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