Prospects are grim for getting breakfast in this house, any day of the week. That’s the reality when the cook of the house is not a breakfast eater, made more difficult when the cook does not really care for the taste of eggs. My poor husband subsists on nuts, berries, and yogurt most of the time, biding his time for lunch to come around. One happy compromise we sometimes make is to go eat at a diner, where he can eat omelets to his hearts content and I can have a pork chop and a salad.
If the spirit moves me, I’ll try to cook something on the weekend with eggs. Fried eggs, poached eggs, scrambled eggs, eggs over easy, and omelets – I take a couple of bites and that is plenty. Quiche, however, is tolerable. Good quiche is nothing more than a custard tart, and I like custard. The addition of cream transforms those eggs into something silky and, well, not so eggy. I don’t always have good luck with quiche recipes. Sometimes they are eggy, or end up dense, flat and soggy. Yuck. This one turned out billowy, like a golden cloud coming out of the oven. It’s a keeper!
This is a back to the basics recipe, modified from Betty Crocker. I think it turned out pretty well – I ate a large piece of it and that is a statement to its goodness. If you want to make your own pie crust, you’re going to have to look elsewhere for a recipe because my pie crust comes pre-made.
- One pie crust (of your choice) for a standard 9-inch, 1 1/2 inch deep pie plate
- 8 slices bacon, crisply cooked and crumbled
- 1 tablespoon bacon fat
- 1/3 cup finely chopped shallots
- 6 ounces Swiss cheese, shredded (I used cave-aged Emmenthaler)
- 4 large eggs (preferably from pasture-raised chickens)
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated pepper
- dash of cayenne pepper, dash of nutmeg
Pre-bake the pie crust: Preheat oven to 425F. Place the (thawed) crust in the oven and bake until it just begins to brown (10-15 minutes). If it bubbles up, push the bubbles back in place with a spoon. You may want to put a strip of aluminum foil around the edge of the crust for part of the cook time to prevent over-browning .
When the crust is done, reduce the oven temperature to 325F.
Prepare the filling: Using about 1 tablespoon of reserved bacon fat, saute the shallots for a couple of minutes to soften (do not brown). Set aside.
In a medium bowl, slightly beat the eggs together. Mix in the cream, salt, pepper, cayenne, and nutmeg. Beat until well-combined.
Sprinkle about half the bacon in the bottom of the baked crust. Add the cheese, then the remaining bacon and cooked shallots. Pour the egg and cream mixture over the bacon and cheese. Bake at 325F for 45-50 minutes, until knife inserted into center of quiche comes out clean. Allow to stand for 10 minutes before serving.
I love eggs! There, I said it! And I love these records, too…first up, an older, subtle gem of a record. From the former leader of The Bongos, Richard Barone’s Cool Blue Halo . Released 25 years ago, this live album is a masterpiece of pop, with Barone’s well-crafted songs brought to life in concert with the magical Jane Scarpantoni on cello. Includes a version of Bowie’s “The Man Who Sold The World” that seemingly Kurt stole intact for the “Nirvana Unplugged” session. A truly beautiful and haunting record.
Now for something new, one of 2012’s most lauded releases, Boys & Girls by Alabama Shakes. Raw, Muscle Shoals/Stax sound wrapped around the incredible vocals of Brittany Howard. What a debut!