Great recipe. Classic Quiche Lorraine is even simpler -- no cheese, no onion. Just bacon in the custard, pepper, salt, and nutmeg or mace. But what makes Quiche so handy is the scope for improvisation: use grated or shredded Gruyere, Swiss, Parmesan, Romano, Cheddar, Provolone... substitute ham for the bacon, or pepperoni, or sausage; make it lean (lowfat milk) or decadent (heavy cream) or in-between (whole milk or half-and-half): it always seems to be in the ratio of one egg to a half cup liquid. Use onions, leeks, shallots, scallions, chives. Prebake the crusts first brushing with a glaze (one yolk, a teaspoon water, & a half teaspoon
powdered chicken bouillon. Remember to have a cookie sheet on the rack below... believe me! Serve with a nice white wine... a Chardonnay or Gewuertztraminer, depending on ingredients. Although the classic simple S&P and nutmeg/mace is always great, you could also add savory, sage, basil,
marjoram, chervil or finely minced celery leaves. Chopped cooked spinach is excellent, as are broccoli, cauliflower, tomatoes (peeled, seeded & dejuiced), peppers, mushrooms (shiitakes, porcini, chanterelles, oyster mushrooms -- especially prepared as Duxelles), even olives. And in place of ham, bacon or sausage one can use crabmeat, shrimp, lobster meat... In short, one is limited only by imagination, availability of ingredients, and one's budget.
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Great recipe. Classic Quiche Lorraine is even simpler -- no cheese, no onion. Just bacon in...