Monday, November 12, 2007
Quiche...nothing but a fancy omlet
When DH and I first got married the poor man had never eaten quiche. He mouthed something along the lines of real men and quiche. Blah, blah, blah. He changed his tune fast enough once he'd had his first bite. He proudly announced that quiche was nothing but a fancy omlet.
I gave him the choice of spaghetti or quiche for dinner tonight and he nearly bit his tongue off trying to say quiche while salivating like a St. Bernard.
Aunt Jo's Quiche
12 ounces of bacon chopped up and thrown in a frying pan.
1/2 onion chopped up and thrown on top of the bacon in the frying pan.
1 teaspoon of garlic chopped fine and thrown on top of the onion and bacon.
Cook it! By the time the bacon is cooked, the onions and garlic will be golden brown.
While the aroma of bacon, onion, and garlic are tantalizing your taste buds, mix up the liquid stuff.
2 cups of half-and-half
1-1/2 cups of shredded mozzarella
4 eggs beaten (poor eggs)
1/2 teaspoon salt
2 good hard shakes of cayenne pepper (more if you like)
1 heaping tablespoon chives.
Mix it up.
Drain the bacon the best you can. No need to get every drop of bacon grease out of there. It's going to rise to the top and you can blot it off with a paper towel. Throw the bacon/onion/garlic mixture in with the liquid stuff and give it a stir.
Get your 2 deep dish pie crust ready. Take a fork and poke lots and lots of holes in the bottom and around the edge.
Because I'm a klutz, I put my pie shells on a sheet pan and stick it on the oven rack before filling. Yes, I've poured an entire quiche in the bottom of the oven before. Bad!
Get a slotted spoon and start dividing the chunky stuff (bacon/cheese) from the liquid mix between two pie shells. This is the only way I can get them semi even. After it's all divided, pour the remainder of the liquid over the chunky stuff. Try to get roughly the same amount in each pan. If you don't, one will cook faster than the other and then what will you do. (Hide in the laundry room and enjoy that quiche all by yourself!)
Cook for about 30-40 minutes at 350 degrees. You can tell when it's done. It won't jiggle in the middle if you shake it. Just before I take it out I like to sprinkle a bit more cheese on top and let that melt.
Let it set for 10 minutes and then cut into slices. I like to serve it with a garden salad.
If you try it, let me know.