I used the classic bacon and swiss cheese filling. Used more like 1/4 lb of bacon than half of pound which seems excessive although delicious. That (sauteed until done but not crispy) goes into the bottom of the chilled crust which you have pierced with a fork a few times.
On the bacon, add 1/2 pound grated (or cubed) Swiss cheese (I use Emmental or Jahrlsburg). The recipe calls for 2 oz. Gruyere, but I had some leftover Mancheco and Iberico (both from Spain) and used that. Put it on top the bacon.
My filling calls for 4 eggs and 1 1/2 cups half and half, beaten together with a little more salt, some pepper and a pinch of cayenne. Pour on top the cheese.
For ease of cleanup, I line a rimmed cookie sheet with parchment paper, and put the quiche into the oven on that. 400 degree preheated oven. Bake about 40 minutes or until done in the center. A bit of parsley or chives on top the filling add a bit of color but are not necessary. Serves 4 or maybe 6 for lunch, but not at our house.
You can experiment with broccoli, spinach, mushrooms and any number of veggies, although I draw the line at zucchini. Onion is good. Combos are better. With a salad, it's a complete meal. We had salad AND broccoli last night. Yummy.
I made a dessert of ricotta
cheese, a soupcon of sugar, unsweetened cocoa powder and instant espresso coffee powder, thinned with a bit of cream. This is a South Beach Diet dessert and quite good. You can use artificial sweetener if you like.
The weather is warming up and thoughts of main course salads and grilling are upon us. Put up the hummingbird feeder yesterday. Ah, spring!
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| Classic Quiche Lorraine with a short bread crust |
