This Quiche got its name because my mom used to serve this at cocktail parties in the early 70’s. She’d cool the quiche, cut into small squares, and skewer the pieces with a toothpick. Ive tweeked the recipe a little but if you play “The Girl from Ipanema” -You may just be transported.
Preheat oven to 190c/400f
Square 9×9” pan-greased
1/4 cup melted butter
1/4 cup flour
1 teaspoon baking powder
1 4 oz. can chopped green chiles or a spicy salsa
½ teaspoon salt
1 8oz. tub marscapone cheese
8 oz. cheddar cheese -grated
mix ingredients together.
Bake at 400* for 15 -20 watch closely when golden brown remove from oven.
Let sit before cutting.
Serve warm with a green side salad
Classic Quiche Lorraine has bacon and Swiss or Emmenthal cheese, this recipe has the added beauty and depth of sautéed shallots and aged cheese. Spending a little extra money on a lovely cheese will go a long way.
9 “ quiche pan – if you have a smaller pan then you may have to adjust the baking time by adding 5 minutes at a time.
Pie crust- premade is fine.
Preheat oven 180*/350*
3 slices bacon- chopped
when bacon is half cooked add
1 shallot- chopped
Sauté together until cooked. Drain on paper towels and set aside.
4 eggs (for a 9” pan)
1 1/4 cup cream
1 cup -5 year old Aged Gouda Cheese- finely grated
In a small bowl beat eggs and cream together. Add salt, pepper and a pinch of Nutmeg. Add bacon and shallot mixture into eggs and mix well.
Press pie crust evenly into your quiche pan and up the sides. If you don’t have a quiche pan a cake pan is fine. Prick a few holes into the bottom of crust with a fork.
Sprinkle half your cheese onto bottom of crust.
Pour egg mixture over cheese.
Top with remaining cheese.
Bake for 30- 40 minutes depending on pan size. Or until top and crust are light brown.
Wiggle quiche to make sure all eggs are set before removing from oven.