I hadn’t made quiche for a long time, but thought it would be a nice change and the girls generally like it.
What I didn’t expect was the response to the quip that S made, when he said, “I guess I’m not a real man, since real men don’t eat quiche.” He does like quiche, but the line was very ’80s and the girls just didn’t get it! So, J asks S, “Daddy, does that mean you are transgender?” Wow. Great question. “Uh, no honey, I’m not transgender. I was just making a joke about the quiche.” A great conversation ensued about different types of people, Proposition 8 (NOOOOO!), civil rights, the right to be who you are and what you want to be, etc.
And, that is why the kids eat what we eat and we eat together. Quiche, a great converstion piece!
This quiche was made using the method in The New York Times Cookbook, that S had when we got married. I have a later version, but the cooking method is different in each book. The original is definitely better. The crust is mine, tested at least once….
Flaky Pastry Crust
1 1/2 cups all purpose flour
1/2 tsp. salt
1/2 cup (1 stick) cold butter cut into 1/2 inch cubes
5 Tbsp. ice water
Put flour and salt in the bowl of a standing mixer. Turn on for a couple of seconds to mix. Add butter and turn mixer on low/medium speed. Mix until butter is the size of large peas. This will take about 1 minute, maybe a bit more. Add the ice water and mix until just incorporated (dough will be shaggy). Turn out onto a floured surface. Gather the dough together and form into a disk. Wrap in plastic and refrigerate for at least 30 minutes. Roll out dough on a floured surface and place in a 9-inch pie plate. Crimp edge as usual.
1 9-inch pastry crust
4 slices bacon
1 small onion, chopped
1 Tbsp. butter
8 oz. Gruyere cheese, shredded
1/4 cup grated Parmesan cheese
2 cups half & half
1/4 tsp. nutmeg
1/4 tsp. pepper (I used white)
1/4 tsp. salt
Preheat oven to 450 degrees.
Cook bacon until very crisp (can be done in a pan or in the microwave). Let cool and crumble. Saute onion in butter, over low heat, until starting to brown. Make sure the onion is soft (if not, there will be excess water in the onion that can make the quiche watery). Mix the eggs, half & half, nutmeg, pepper and salt together in a medium sized bowl.
Bake crust for 5 minutes. Remove from oven. If a bubble has formed, gently lift the edge of the crust to release the steam. Be very careful, the steam is extremely hot. Also, be careful not to tear the crust.
Put the pie plate on a low rimmed baking sheet (makes transfer easy and catches any accidental custard overflow). Evenly distribute the bacon and onion on the bottom of the par-baked crust. Cover that with the cheeses, then pour the egg mixture on top.
Place the quiche in the 450 degree oven and bake for 15 minutes. Then, reduce the oven temperature to 350 degrees and bake for another 15 minutes. The top will be golden and still a bit jiggly, but not liquidy. This is normal. Let rest a few minutes before serving. Make sure not to overbake, or the eggs will separate and the custard will be watery.