Cheeseand Onion Pie and the Quiche Lorraine recipe below came to Home Cookin’ via DariaDolan, a neighbor of Jayne Z’s in Patchogue quite a few years ago. The recipes called foran unbaked, chilled pie crust. Over time I have come to prefer a crust which hasbeen baked “blind,” cooled, then sometimes, depending on the filling, brushedwith a mild or zippy mustardCHEESE 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 ½ cups shredded Swiss cheese
1 ½ cups half-and-half
1 ½ teaspoons salt
Preheat oven to 425° F.
In skillet, over medium heat, melt 2 tablespoons butter, add onions, cook 5 minutes. Drainon 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 oruntil knife inserted comes out clean.
Cool for 10 minutes before serving.
To view an alternative recipe for a cheese and onion quiche, go to Tartea l’oignon.
1 9-inch unbaked pie crust, well chilled*
1 tablespoon butter, softened
12 bacon slices, fried, drained and crumbled
¼ pound shredded Swiss cheese (1 cup)
2 cups heavy cream
¾ 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 intocrust. Bake 15 minutes.
Turn oven down to 325° F. and bake 40 minutes more or until knife inserted in centercomes out clean. Let stand for 10 minutes before serving.
* 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 Dijonor 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
1 cup grated Parmesan cheese
1 cup cream + 1 cup milk
2 cups (1 pint) half-and-half
Salt and pepper
Line a deep 10″ quiche pan with a rich tart pastry of your choice and bake 15minutes at 425° F.
Wash spinach and cook for a few minutes. Squeeze out all water and chop (will beapproximately 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
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 30to 35 minutes more until crust is golden brown.
Let quiche rest for 5 to 10 minutes before serving.
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