Thursday, November 24, 2011


In anticipation of pigging out over the next few days, I made a quiche and a salad for a light dinner. I used the recipe from Rich Donnis. He was a very good friend of ours from our old stomping grounds, Granite Bay, CA. His father was a chef and he grew up making wonderful food and he and his wife Mary were wonderful hosts. We went on a trip to Tahoe together and they made this wonderful quiche and generously provided the recipe for us.


9" pastry shell
8 slices bacon, diced
1/2 lb swiss cheese, shredded
1 TBL flour
1/2 tsp salt
dash nutmeg
3 eggs beaten
1 3/4 cup milk

I tend to use shortcuts when available, so here is what I did. I bought a frozen pie shell. Use one and save the other for a future date. Bake for 7 minutes in a 350 oven. I use pie weights that I place on a bit of foil to keep them clean and so they don't sink into the crust. When removing the pie shell lower the heat to 325.

While the crust is cooking I microwave some pre-cooked bacon. I cook as many pieces as will crowd their way onto a plate ( 10 or 12, they're thin) and then turn them out onto a paper towel. Blot. Then whisk the other ingredients except the cheese and the nutmeg. It tends to fall to the bottom of the bowl.

Using the paper towel, crush the bacon and dump...I mean place, it in the empty pie shell. Save the paper towel to wipe the plate used for cooking. It can then be placed in the dishwasher. Add a 6 oz package of shredded swiss. Sure, you can buy a block and then shred it, but I am talking easy here.

Add the egg mixture and then using a microplane, grate a bit of nutmeg over the top. OK. Here is when I am inconsistent. I like the fresh stuff better and I have a microplane, so that is what I do. You can sprinkle it from the spice container. I doubt it will make a difference.

Bake at 325 for 35 to 40 minutes. You can slide a knife in the center and if it comes out clean, but damp, you are ready. Let stand for 10 to 15 minutes before cutting.

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