Cheese and Onion Pie and the Quiche Lorraine recipe below came to  Home Cookin' via Daria Dolan, a neighbor of Jayne Z's in Patchogue quite a few years ago.  The recipes called for an unbaked, chilled pie crust.  Over time I have come to prefer a crust which has been baked "blind," cooled, then sometimes, depending on the filling, brushed with a mild or zippy mustard

CHEESE AND ONION PIE

1 9-inch unbaked pie crust, well-chilled*
3 tablespoons butter, softened
2 cups diced onions
1 tablespoon all-purpose flour
1 cups shredded Swiss cheese
3 eggs
1 cups half-and-half
Dash cayenne
1 teaspoons salt

Preheat oven to 425 F.
In skillet, over medium heat, melt 2 tablespoons butter, add onions, cook 5 minutes. Drain on paper towels.
On waxed paper, toss flour and cheese. In bowl, beat eggs well; stir in half-and-half, cayenne and salt.
Sprinkle cheese in crust. Then add onion. Pour the egg mixture over these.
Bake 15 minutes at 425 F. Then, turn oven down to 325 F. and bake 35 minutes more or until knife inserted comes out clean.
Cool for 10 minutes before serving.

Serves 6.
To view an alternative recipe for a cheese and onion quiche, go to Tarte a l'oignon.

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QUICHE LORRAINE

1 9-inch unbaked pie crust, well chilled*
1 tablespoon butter, softened
12 bacon slices, fried, drained and crumbled
pound shredded Swiss cheese (1 cup)
4 eggs
2 cups heavy cream
teaspoon salt
Dash of nutmeg

Preheat oven to 425 F.
Spread pie crust with butter. Sprinkle bacon and cheese in pie crust.
In medium bowl, with hand beater, beat eggs with the remaining ingredients; pour into crust. Bake 15 minutes.
Turn oven down to 325 F. and bake 40 minutes more or until knife inserted in center comes out clean. Let stand for 10 minutes before serving.

Serves 6.

* Alternatively, try a baked crust -- Line a 9" pie plate with pastry. Bake "blind" in a 425 F.. oven for 15 minutes. Remove; brush bottom with Dijon or Gulden's brown mustard; then bake for an additional 2 minutes.

RICOTTA AND SPINACH QUICHE

1 bunch fresh spinach (or 1 pkg. frozen, thawed)
1 cup ricotta cheese
grated nutmeg
1 cup grated Parmesan cheese
1 cup cream + 1 cup milk
                or use
2 cups (1 pint) half-and-half
4 eggs
Salt and pepper

Line a deep 10" quiche pan with a rich tart pastry of your choice and bake 15 minutes at 425 F.
Wash spinach and cook for a few minutes. Squeeze out all water and chop (will be approximately 3/4 cup).
Combine with ricotta cheese, a little grated nutmeg and 1/2 cup of the Parmesan cheese. Spread over the bottom of the pastry
shell.
Beat eggs lightly and combine with cream and milk.
Season with salt and pepper and pour over cheese mixture.
Sprinkle remaining cheese over top.
Bake in a 425 F. oven for 15 minutes; reduce heat and bake at 325 F. for 30 to 35 minutes more until crust is golden brown.
Let quiche rest for 5 to 10 minutes before serving.

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