This is a recipe by Craig Claiborne, in the New York Times Cook Book. I have four NY Times cook books, which I love. Many are classic dishes.
4 slices of bacon
1 onion, thinly sliced
1 cup of Gruyere cheese, cubed
¼ cup of Parmesan cheese, grated
4 Eggs, lightly beaten
2 cups of heavy cream
¼ teaspoon of Nutmeg
½ teaspoon of salt
¼ teaspoon of white pepper
Line a nine-inch pie plate with pastry and bake 5 minutes. (I used a frozen ready-made 9" pastry).
Cook the bacon until crisp and remove it from the skillet. Pour off the fat from the skillet, reserving 1 Tbs. Cook the onion in the remaining fat until onion is transparent.
Crumble the bacon and sprinkle the bacon, onion and cheese over the inside of the partly baked pastry.
Combine the eggs, cream, nutmeg, salt and pepper and strain over the onion-cheese mixture.
Bake the pie 15 minutes, reduce the oven temperature to 350F and bake until a knife inserted 1-inch from the edge comes out clean, about 10 minutes longer.
Serve immediately.
Serves 6 to 8.
Notes: I used half of an onion, thinly sliced. I also added 5 slices of bacon. The quiche actually took longer than the recipe stated (about 15 minutes at 350F).
25 July 10: I made this again this morning and used turkey bacon. I also added a small amount of frozen chopped spinach (thawed and drained), which I added to the onions when cooking. I also used 1-3/4 cup heavy cream instead of 2 cups.
4 comments:
You're the BEST! I couldn't get this recipe without subscribing to their site, which is so silly. I think I'll order those books--- hard copy is the way to go, imo. THANK YOU!!! I can't wait to make this!
I have made this before from The NY Times site, but haven’t been able to pull it up again without subscribing like the previous commenter said. It’s such a great recipe! I appreciate you posting it!
This is a perfect quiche recipe!!!! And Yes, thanks because I found the recipe and made it and then when I tried to print it, NY wouldn't let me view it again! A few changes though from the original recipe which I did: Bake pastry with beans and parchment in it oven at 400 for 10 minutes, remove from oven, coat bottom with egg white to prevent a soggy bottom, and bake another 5 minutes. Reduce oven to 375. I baked until the center was 165 degrees and that was perfection! I reduced eggs to 3 eggs and
1 1/2 cups heavy cream.
I haven't looked at this recipe since I posted it and only noticed all three comments today.
Thanks for your comments; and thanks for the tip about baking the pastry.
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