As of today, I’m promoting a quiche revival. My hay day of quiche making was back in the late eighties when I was newly married; it was quick and easy to make, not to mention delicious! Back then, the tiny galley kitchen of our Port Chester co-op turned out some really mean food (if Rick and I must say so ourselves), and the Quiche Lorraine recipe from my dog-earred paperback edition of Irma Rombauer’s, Joy of Cooking – Volume 1 – was the perfect foundation. But, with my Hungarian roots, it was only right and natural to take this recipe to the next level by adding rustic and seasonal ingredients that I would have on hand. This amped-up version of Quiche Lorraine was always a big hit. And after many years of not remembering or having the time to make it, there are no more excuses – it’s back, and with renewed gusto, today’s version is better than ever!
Swiss, Bacon, and Chive Quiche
3 large eggs
2 cups of heavy or light cream
1 1/2 cups or so of grated gruyere and/or Jarlesberg (this time I used about 1/2 cup of each)
6 strips of thickly sliced bacon – fried, cooled, and chopped
1/2 cup or so of chopped chives (now in season)
1 pie shell (frozen store bought)
A good pinch of salt and freshly ground pepper
Preheat oven to 375 degrees F. I prick the bottom and sides of the pie shell with a knife and then line it with a sheet of foil and fill with ceramic pie weights that help prevent the shell from puffing up. I like to pre-bake the pie shell for about 8-10 minutes. Meanwhile, with my mixer, I beat the cream and eggs, and then by hand, I fold in all of the chives, and most of the grated cheese and bacon. I save some bacon to sprinkle on the bottom of the pie shell, and then pour and spoon in the mixture. To finish it off, I sprinkle the top of the quiche with some more of the grated cheese. Bake for about 35 minutes. It should be golden brown when done. Serve hot or at room temperature.
The beauty of this dish, besides the mouth watering look and taste, is that it can be served at any meal. For breakfast or brunch I like to serve it with fresh fruit, and for lunch and dinner I love it with simple spring greens lightly tossed with a lemony mustard vinaigrette (I think I will have to let you in on that amazing recipe later this week). To keep it easy and have them on hand, I buy frozen pie shells in packages of two. And depending on the season, whether I’m expecting a couple of friends or a larger crowd, I like to make multiples and change up the ingredients, so there’s something just right for everyone.