If you caught our Facebook live this morning, you saw AnnMarie and I in full on “Julia Child” mode as we celebrated her birthday a few days early . The following recipe is my spin on the classic quiche that the Julia herself loved to eat! At the bottom you’ll see the wine pairing suggestions, as well as AnnMarie’s additions to the tasting notes.
Remember, make it your own! Bon Appetit!
- 2 Premade pie crusts (par-baked) OR get your inner Julia on and make your own crust from a favorite recipe.
- 1 pound thickly sliced bacon, cut into 1/2-inch dice
- One onion finely chopped
- 1 teaspoon chopped fresh thyme leaves (I added Herbes de Provence, too)
- Salt and freshly ground pepper
- 8 ounces Gruyere cheese, shredded
- 6 large eggs
- 2 1/2 cups heavy cream
How to make it:
- In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of fat in the pan. Add the onions and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the onions are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
- Divide the bacon-and-onion filling between the pie shells. In a bowl, whisk the eggs and heavy cream. Season lightly with salt and pepper. Pour the custard into the pie shells and bake for 30 minutes, rotating the sheet halfway through for even baking until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Cut the quiches into wedges and serve.
The quiches can be covered and refrigerated overnight, then reheated before serving. They pair well with Bordeaux style wines like Semillon and Sauvignon Blanc. AnnMarie paired our quiche with a red Bordeaux, and it was fabulous! Cheers!
Original recipe found on www.foodandwine.com “Bacon and Leek Quiche”
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