INGREDIENTS:
1 cup Canadian bacon, diced*
1/4 cup minced shallots
2 tablespoons butter
2 tablespoons brandy
1 1/2 cups Jarlsberg Swiss cheese, grated
1 cup heavy cream
4 eggs
1/2 teaspoon salt
1 tablespoon sour cream
1/4 teaspoon white pepper
Dash nutmeg
Additional 2 tablespoons butter
Fresh parsley, if desired
1 recipe Pate Brisee (below) or 1 unbaked, deep dish pie shell**
METHOD:
In a small sauté pan, melt butter. Sauté bacon and shallots over medium-high heat until shallots are translucent and beginning to caramelize slightly on the edges. Immediately add brandy, and stir the mixture until the brandy has almost evaporated. Set aside.
Combine cream, eggs, salt, and sour cream, and add a dash of nutmeg. Place bacon and shallot mixture into the prepared quiche shell. Top with grated cheese. Pour cream mixture over all. Dot the top with 2 tablespoons of butter and add a few pieces of parsley for garnish, if desired. Bake at 375°F for 40-45 minutes or until custard is slightly puffed and golden.
* You may substitute 1 cup of diced ham steak if Canadian bacon is not available.
** If you don’t have time to make a pie crust, a good substitute is Marie Callander’s deep dish frozen pie shell.
YIELD: 6-8 servings
PATE BRISEE
INGREDIENTS:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons chilled butter
2 tablespoons vegetable shortening
3-5 tablespoons ice water
METHOD:
In a large bowl, combine flour and salt. Cut in butter and shortening. Add ice water and mix lightly. Gather into a ball. Flatten into disk.
Tear off a sheet of plastic wrap, and place it on the counter. Dust very lightly with flour. Place dough in the center, and top with another sheet of plastic wrap. Roll dough into a circle large enough for the quiche dish. Gently peel the plastic wrap from the top of the dough.
Place the rolling pin along one side of rolled dough. Pick up the edge of the plastic and drape the dough over the rolling pin. Secure the edge and gently peel off the bottom plastic wrap and transfer the dough to the quiche dish.
Press the dough gently and evenly into the pan and edges. Using the rolling pin, roll the pin across the top of the quiche pan to cut the excess dough off. Prick the bottom and sides of the crust with a fork. Place in the freezer for 10-15 minutes, or chill for 1 hour.
Preheat oven to 400°F. Lay a sheet of foil over the crust and line it with pie weights, beans, or rice. Bake on the middle shelf of the oven for 10 minutes. Remove the foil with weights and then add quiche filling. Bake as instructed for quiche.
