Yes, quiche is for REAL MEN too! 🙂
To be quite honest, I’d never before had quiche that I liked. The crust was always soggy and the eggs were always runny. EWWWW!!!
And then I met the hubby. You know that meeting him has done nothing but murder every diet I’ve ever been on. But how can one NOT eat all the delicious food he makes? Especially now that we have chickens in the backyard. We have eggs coming out the wazoo–gotta do something with ’em.
So here, my wonderful friends, is a recipe straight out of our cookbook, Darn Good Eats. It’s Grant’s own version of Quiche Lorraine, but it is a zillion times more delectable than any Quiche Lorraine I’ve ever had. ENJOY!
Can’t Say No To It Quiche
Yeah, I know, that’s a weird name for a recipe. But this ain’t your grandma’s Quiche Lorraine. This has goodies added into it which will take you to a new level of nirvana. I just told the hubby, as I am currently chewing on a mouthful of this delicious concoction, that I’m going to kill him so that he can’t have any more of it and I get the rest. I’m only half kidding.
Just so you know, I’m fully aware that the picture of the quiche looks like some crazy, snub-nosed face staring at you with its creepy tomato eyes. I tried several angles but it always looked like a face. There was no escape. So yes, the quiche is eyeballing you!
- 9-inch refrigerated pie shell (get it in the refrigerated cookie section at the grocery store)
- 6 – 8 slices of thick bacon
- 1/2 of a large red onion, sliced into super-thin rings
- 3½ tablespoons of butter
- 4 small eggs or 3 large eggs
- 1½ cups of heavy whipping cream (or you can use half whole milk and half whipping cream to cut back on the fat content)
- 3/4 – 1 cup of shredded Gruyere cheese
- 1 large tomato, cut into thin slices and then quarter the slices
- 1 teaspoon of salt
- 1/4 teaspoon of freshly ground pepper
- A dash or slightly more of freshly ground nutmeg (buy whole nutmeg and then shave the nutmeg with a super sharp, non-serrated knife—don’t use a mortar and pestle)
- Preheat the oven to 450 °F.
- Slice the uncooked bacon into one-inch pieces.
- Simmer the bacon in a quart of boiling water (a simmering boil, not a rapid boil) for approximately 5 minutes.
- Strain the bacon and dry it using a paper towel.
- Brown the bacon in a large frying pan until it’s just on the cusp of crispy, but not too crunchy.
- Once it’s browned, remove the bacon and dry it on paper towels to remove as much excess grease as possible (save the bacon grease in the pan for other recipes, you won’t need it for this recipe).
- Slice the red onion into thin rings—as thin as you can slice it.
- Put 1½ tablespoons of butter in the pan (after you’ve removed the bacon grease), add the onion and sauté on medium-high for about a minute, then reduce the heat to medium-low and cook for 10 – 15 minutes until the onions start to caramelize. Periodically stir the onions as they cook. You want the onions cooked past the point where they are translucent but before they are too brown and burning around the edges.
- While the onions are cooking, or before cooking the bacon, prepare the pie crust.
- Use either a glass pie dish or non-stick metal pie dish.
- Roll the pie crust over the pie dish and push it down into the bottom and along the edges. Make sure to either push the crust down very well or use pie weights to keep the pie crust from getting a big bubble in it as it bakes. Ours didn’t, but we wanted to make sure you were prepared, just in case.
- Flute the top edges of the pie crust (just pinch it) to give it the look of grandma’s homemade pies. You want to the pie crust to end up being slightly higher than the pie dish because when you pre-bake it, it will shrink and you don’t want the pie crust ending up lower than the quiche filling.
- Bake the pie crust on 450 °F for 9 – 10 minutes on the middle rack in the oven. You do not want the pie crust to brown yet; you’re essentially baking it about halfway done.
- Take the pie crust out of the oven and let it cool for at least 15 minutes.
- Reduce the oven heat to 375 °F.
- Once the pie crust is cool, layer the bottom of it with the bacon.
- Evenly spoon the caramelized onions over the bacon.
- In a medium-sized bowl, add the eggs, cream, salt, pepper and nutmeg and hand whisk until well blended.
- Add 3/4 to 1 cup of Gruyere into the bowl with the egg mix and stir.
- Evenly pour the egg and cheese mix into the crust, making sure to pour it carefully as you don’t want it to get between the crust and the pie dish.
- If it looks like you have more egg mix than you have space for in the dish, before the mix gets to the top of the crust, pull the cheese out of the mix and add that into the pie dish, then throw away the rest of the egg mix.
- Evenly space the tomato slices on top of the egg mix.
- Dice 2 tablespoons of cold butter into pea-sized cubes. Sprinkle the butter evenly on top of the tomatoes and cook on the middle-upper rack for 30 – 35 minutes on 375 °F. Look for your pie crust to be a golden brown. It’s okay if the top of the quiche is a little bit juicy looking as it will congeal as it cools down.
- Once you pull it out of the oven, let it cool for at least 15 minutes so that it can be sliced without turning into a river of goo. It’s better once it has had time to set.
Anyone who has ever said “Real men don’t eat quiche” hasn’t had this quiche before. I’m quite sure I’m not the only person, male or female, who’s willing to serve time in prison to keep everyone else in the house away from this quiche so that it’s mine all mine!
image from: www.freerepublic.com