Tag Archives: Gruyere

Bacon Gruyere Quiche with Fresh Herbs

Quiche gives my husband cognitive dissonance, you know, that odd feeling you get when you confront two contradictory ideas or feelings in the same thing, usually in yourself, like holding two seemingly contradictory political views. Every time he bites into a quiche, he expects the sweetness of a custard pie—one of his favorite pies—but can’t wrap his head around the savory deliciousness of quiche ingredients. It just doesn’t make sense to him. It’s not that he won’t eat a savory omelet; I think it’s the pie format and that creamy custard that confuses him. Anyway, he’s getting a steak for dinner.

I’m following the recipe I’ve always used, from my old Joy of Cooking (1967). It begins with a pâte brisée crust that uses room temperature butter, instead of the cold butter that you would expect. It can even be pressed into a pie plate instead of being rolled, but I prefer to chill it and roll it. It’s a dough that handles very nicely and holds up to the wet custard, as long as you blind bake it a little.

The filling possibilities for a quiche are endless, but I usually stick with the traditional bacon and Swiss cheese, with Gruyere being my Swiss of choice. You can make this recipe in a regular pie plate, but I like the high, formal collar you get with a spring form pan.

Bacon Gruyere Quiche with Fresh Herbs

  • Servings: one 9 inch pie
  • Difficulty: moderate
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Preheat oven to 450° to bake the pie crust; allow time to lower to 375° for baking the quiche.

Pâte brisée crust:

1/2 cup (1 stick) butter at room temperature

2 cups all-purpose flour

1/2 teaspoon salt

1/2-3/4 cup water (does not need to be ice water)

1 beaten egg white (you will use the yolk in the filling, below)

  1. Work the butter into the flour-salt mixture with your fingers. A food processor would be too much with the soft butter and probably work it too much, resulting in a tough dough.
  2. Make a well in the center and add 1/2 cup of the water, then stir quickly with a fork until it holds together, adding more water as needed. I used a little more than the 1/2 cup, but not as much as the 3/4 cup.
  3. Dump the dough onto plastic wrap and shape into a ball, then flatten into a round of about 1/2″ thickness. Cover with the wrap and refrigerate for 30 minutes.
  4. Roll out the chilled dough to fit your pie plate or spring form pan. Fill the pan with parchment paper and some kind of weights—beans work well to keep the sides up in a spring form pan.
  5. Bake at 450° for about 12 minutes. remove beans and decide if you want to bake it a few minutes longer. It won’t be completely done, but will be done enough to stay crisp on the bottom through baking the custard.  Brush the crust with beaten egg white and set aside while you prepare the custard.
  6. Turn the oven down to 375°, opening the door to hasten the cooling.

Custard filling:

1/4 lb thick sliced smoked bacon, diced and browned

2 cups shredded or diced Gruyere cheese

3 whole eggs, plus 1 yolk from the egg you separated to brush the crust, above

2 cups whole milk, scalded and cooled slightly

1/2 teaspoon salt

1/4 teaspoon black pepper

a pinch of grated nutmeg, fresh or ground

1 1/2 tablespoons chopped chives

1 tablespoon thyme leaves

  1. While the crust is baking, sauté the bacon over medium heat to brown and to render out most of the fat. Drain on paper towels.
  2. Sprinkle cooked bacon and shredded cheese over bottom of baked pie crust.
  3. Whisk eggs with the herbs and seasonings, then whisk in the cooled milk quickly.
  4. Pour the custard over the bacon and cheese.
  5. Bake at 375° for 35-40 minutes, until the top is browned. This is longer than I would cook a custard pie, because I hate a custard pie that weeps, but it works for a quiche that is loaded with other filling ingredients, and I use a lot more cheese than the original recipe.

Cooking in Someone Else’s Kitchen

I’m off for a few days to visit my granddaughter and will be cooking in that familiar yet strange kitchen that is not my own, so I’m taking a few things to make it more mine and will just adapt to the rest.

I made some oatmeal chocolate chip cookies, adapted from the Quaker©Vanishing Oatmeal Raisin Cookies” that everyone knows from their oatmeal boxes (I used an old-fashioned oat, not the quick oats). I just traded the cinnamon and raisins for some chocolate chips, mostly to keep me from eating them. Using a 2 teaspoon scoop, I got about six dozen cookies, so I could leave three dozen for my husband. Those are about half gone already!

I’m going to make some white bean chicken stew while there using two rotisserie chickens. I’m going to pick those up now and pull off the meat to store in the freezer so when I leave in the morning, they will stay cold in a cooler during the 8-hour drive. The great northern beans I’ll cook there, and take some pre-packaged chicken stock and baby spinach and carrots. I better take some garlic, just in case.

I don’t know what else I might make, but I’ll get some good cheeses—Parmesan and Gruyere and Fontina and cheddar. Might as well do a macaroni and cheese, but we’ll see.

It’s always nice to make a kitchen gift for your hostess, so I whipped up an apron this weekend. Since the hostess is just shy of three years old, it’s in an appropriately tiny size.

yellow_apron

 

Potato Basil Frittata Recipe : Ina Garten : Food Network

Potato Basil Frittata Recipe : Ina Garten : Food Network.

Making a version of this frittata for dinner, adding some garlic and country sausage and cutting the potatoes into larger chunks, but I love the idea of adding ricotta and Gruyere to the eggs. The linked page has a video if you want to see it all put together.