Well, it’s been a while dear readers. I’m really, truly intending to get back to regular posting and I’m starting off with my favorite quiche recipe.
I’ve always loved quiche but didn’t begin to obsess about it until my 20s, living in Bucktown (when it still had a bit of grit to it) mere blocks away from a real French bakery, owned by a young French couple that smoked cigarettes in the shop when customers weren’t around. Their croissants were fresh baked, glazed lightly in marmalade and the quiche–always several varieties–was indescribably delicious. Now on weekend mornings, listening to my household ruckus unfold from the safety of my bed, I sometimes pretend I’m in that tiny quiet Bucktown apartment again. I’m waiting for Reuben to return from his walk to the bakery with a still warm croissant and piece of quiche, a surprise treat that I knew to relish even then. A nice moment to be sure, but I think I prefer my current morning ruckus and quiche warm out of my own oven.
Zucchini, Bacon, and Gruyère Quiche
adapted from Gourmet, December 2005
Since I rarely have heavy cream in the house, I usually use 1 1/3 cups (320 ml) of whole milk in lieu of the milk and cream mixture. And if you want to skip cleaning another pan, measure your milk in a glass measuring cup and and warm it for a minute or two in your microwave instead of on the stovetop.
1 (9‑inch) refrigerated pie dough round
6–8 slices bacon, coarsely chopped
2 small or 1 medium zucchini, halved lengthwise, then cut crosswise into 1/8‑inch-thick slices
1/2 teaspoon salt
3/4 cup (180 ml) heavy cream
3/4 cup (180 ml) whole milk
1/4 teaspoon black pepper
3 large eggs
2 oz (60 g) Gruyère, coarsely grated (about 1 cup)
Put oven rack in middle position and preheat oven to 450°F (230°C).
Fit the pie dough into a pie plate and lightly prick all over. Bake according to package instructions, then transfer the crust in pie plate to a rack.
Reduce oven temperature to 350°F (180°C).
While the crust bakes, cook the bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate, reserving the fat in the skillet.
Add the zucchini and 1/4 teaspoon salt to the fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a paper-towel-lined plate.
Heat the cream, milk, pepper, and remaining 1/4 teaspoon salt in a small saucepan until mixture reaches a bare simmer, then remove from the heat.
Whisk together the eggs in a large heatproof bowl, then gradually whisk in the warm cream mixture until combined. Stir in the bacon, zucchini, and cheese and pour into the baked piecrust. Bake until the filling is just set, 25 to 30 minutes. Transfer the quiche in pan to a rack to cool slightly, about 20 minutes.
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