Quiche Lorraine - essentially a fancy sounding French name for what the Brits would call a bacon and egg pie! Still, the combination does produce an elegant dish that is at home for brunch, lunch or supper. Even better - you can make it ahead and even freeze it. Doesn't get much more versatile than that.
Ingredients:
1 prebaked pie shell, 9 to 10 inches
4 slices bacon cooked till quite crisp and crumbled
1 large onion, sliced about 1/4" inch thick and cooked until softened in bacon fat
6 ounces Swiss or Gruyere cheese, shredded
2 whole eggs and 2 egg yolks
2 cups heavy cream
a few gratings of nutmeg
Preheat oven to 450 degrees.
Combine eggs and cream either in a food processor or mix well with a whisk.
Put onion, drained of fat, in bottom of pie crust, top with bacon pieces.
Add cheese and pour in egg/cream mixture.
Bake at 450 degrees for 15 minutes, lower temperature to 350 degrees and bake for another 15 minutes or until pie seems fairly firm when shaken.
Variations:
Cooked broccoli and cheddar cheese
Smoked salmon, Swiss cheese and asparagus.
Can you believe a one-ingredient hors d'oeuvre? If you have some cheese in your refrigerator, you have everything you need to produce an elegant, tasty, light bite. The perfect thing to serve before a big meal.
Simply grate about 2 ounces of cheese - parmigiana is my favorite but you can also use cheddar, Swiss or Gruyere. Sprinkle generous tablespoonfuls on a parchment-lined baking sheet to make 8 circles leaving some space in between as they spread, bake at 375 degrees for 5 or 6 minutes until very lightly browned.
Hint: I use a 2" ring or cookie cutter to keep the rounds neat. Here is the video demonstration:
