Sunday, October 17, 2010

Quiche Lorraine

I had brunch the other day with a friend and had a fantastic Quiche Lorraine at Cafe Devine in North Beach.  I decided to remake it for breakfast this morning.  It's a perfect way to start a rainy Sunday and prepare for the Giants game tonight.  I decided to not make a crust with this quiche because it takes time and frankly, I didn't feel like it.  This recipe is for 2 quiche cups that I made in mini Ramekin dishes which turned out pretty damn tasty.  I added some frozen peas for some green but you can substitute scallions or leeks instead if you have them on hand.

Crustless Quiche Lorraine:

1 egg plus 1 egg yolk
1/3 cup half and half
1/2 - 3/4 cup graded Gruyere cheese
pinch of salt
freshly cracked pepper
large pinch nutmeg
2 slices of bacon, thinly sliced
1 large shallot, thinly sliced
1/4 cup frozen peas or sliced green onion or leek
2 sprigs of thyme, leaves removed

Preheat oven to 375F.  Combine everything through the nutmeg in a bowl and beat till a little fluffy (20-30 seconds).  Heat a saute pan on medium low heat and add the bacon to render the fat.  When the bacon is crispy, remove with a slotted spoon and put in a bowl lined with paper towels to absorb the fat.  Add the shallots and saute for a minute or so, add some cracked black pepper, then add the peas and the thyme.

In the 2 Ramekin dishes, separate the bacon equally on the bottom.  Spoon enough of the egg mixture on each dish to cover the bacon, then add the shallot and peas.  Spoon the rest of the egg mixture and top with the rest of the cheese and a few more thyme leaves.

Bake in the oven with a tray underneath to catch spillage for about 20 minutes.  Till the egg is set but a little jiggly.

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