Wednesday, November 24, 2010

Bacon-onion-cheddar quiche

I have an on-again/off-again relationship with quiches. Currently, it's on. This is a bacon, onion and cheddar quiche with roasted red peppers, made on the only afternoon last week when I had time to be in the kitchen. No, it was not tall enough for my crust. Yes, I always have this problem with quiches. No, nothing seems to fix it.

Regardless of height, this was a supremely satisfying quiche both hot on the night it was made and cold the next night. Served with a simple salad and organic Camargue red rice, it became rich enough for dinner: the time spent in the kitchen shone through in the combination and complexity of flavors, and the quiche meshed perfectly with the oncoming winter.

It is the new chef at the Canadian official residence here in Budapest who has turned me on to quiches again. It is a joy to watch him work: he dirties fewer dishes cooking a four course lunch for 10 people than I do making dinner for two. His kitchen, a large room of stainless steel and gas burners, is an oasis of calm. Having recently watched him make crème brûlée, I am again considering buying myself a torch. Perhaps.

Bacon-onion-cheddar quiche

What you need:
  • 1 homemade quiche crust, partially prebaked
  • 1/2 red bell pepper, roasted and julienned
  • dollop olive oil
  • 4 strips of bacon
  • 3 small onions, roughly chopped
  • 2 cloves garlic, minced
  • 1/4 tsp of your favorite dried herb (thyme, oregano, sage, etc.)
  • 1/4 tsp freshly ground black pepper
  • scant 1/4 cup chopped green onion tops
  • 3/4 cup grated sharp cheddar
  • 3 large or 4 small eggs
  • 3/4 cup milk

What you do:
  • Preheat the oven to 375.
  • Begin by frying the bacon until just cooked. Once finished, transfer the bacon to paper towels (to absorb the grease) and drain the fat from the pan. Be sure to pour this into a jar or directly into your garbage pail; it will clog your sink.
  • Heat the oil in a large pan, and add the onion, garlic, herb and black pepper. Cook for approximately 10 min., until the onions are very soft. Transfer to a bowl and add the roasted red pepper, bacon and green onion tops.
  • Sprinkle two thirds of the cheese into the quiche crust. Add the onion mixture.
  • In a small bowl, whisk the eggs and milk. Pour gently into the quiche. Sprinkle the remaining cheese over the top.
  • Bake for approximately 35 min., until a skewer or knife comes out clean. Let rest for at least 10 min. on a rack before serving.

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