It is Spring! Once again I am wondering where the time went? Wasn’t it just Christmas? Oh well, spring is my favorite season, because the flowers bloom and the trees grow new leaves. And my allergies are out of control.
But who cares, its Spring! In case you are a little behind, like I am, here are a few recipes that would be perfect for Easter dinner.
Now that my daughter is in kindergarten, there are a lot more things that I am expected to do as a parent. She has homework, she wears uniforms, she has to be at school at a certain time vs. rolling into the preschool yard whenever I am damn well felt like it.
I also have mandatory donations of certain items, such as recently I had to donate two dozen egg shells to make confetti eggs for the Winter Fest. Two dozen egg shells! And with confetti eggs, you have to carefully crack off just the top part of the egg, so you have most of the shell left to fill up with confetti! You want maximum shell so when you hit skull it makes that really loud crunching sound as the confetti explodes in your friend’s face! Well, I just took a little detour down memory lane. . .
Anyway, just how many eggs can we eat for breakfast in this house? So I put on my chef’s coat, and made a quiche.
This quiche was made with what was in the house the day I developed it. Since I had no whole milk or cream, it was made with 2% milk. But, because I used the bacon fat that was rendered to caramelize the onions it is still very rich in flavor. If you want an even richer flavor, use a higher fat dairy product or even goat’s milk.
Recipe: Caramelized Red Onion and Bacon Quiche
6 slices bacon, thinly sliced crosswise
2 red onions, thinly sliced
1/2 teaspoon Herbes De Provence
1/4 teaspoon + 1/2 teaspoon sea salt, divided
1/4 teaspoon freshly ground black pepper
4 cups 2 % milk
2 deep dish pie shells
In a large skillet over medium high heat, cook the bacon until crispy.
Remove the bacon from the pan, drain on a paper towel and set aside.
Add the onions, Herbes De Provence, and 1/4 teaspoon salt to the pan. Reduce the heat to low, stir to mix the ingredients well.
Cook the onions slowly, until lightly golden and caramelized, about 40-45 minutes.
Remove the onions from the heat and let cool.
Heat the oven to 350 degrees F.
In a large bowl, whisk together the eggs, milk, remaining salt and pepper.
Divided the bacon and onion between the pie shells.
Pour the custard mixture over the bacon and onions in the pie shells.
Bake the quiche for 40-45 minutes, until golden brown on top and the custard is set.
Let the quiche rest for 10 minutes before cutting.
This year for the first time in many years, I did not have to make Easter Dinner for my family. All I had to do was make a quiche. But not just any quiche did I make! Oh no, I made an incredibly rich and savory quiche, using goat’s milk.
Goat’s milk? Yes, goat’s milk. I have a client of my personal chef service who could not have cow’s milk, so I came up with an alternative so I could make her a quiche. Usually when I make a quiche I use heavy cream or half and half for the custard. Using the goat’s milk, you do not lose any of the richness of the cow’s milk.
I also used a lovely goat’s milk cheddar cheese that I buy at Trader Joe’s. You do not have to use this cheese if you cannot find it. Gouda, Jarlsberg, white cheddar or even a smoked cheese would also work well in this recipe.
Be sure to use fresh tarragon, which you should be able to find in your supermarket or farmer’s market. Make your favorite pie crust or if you are in a pinch, buy a good quality frozen pie crust. I won’t tell.
Traditional quiche is usually made with cow’s milk cream or milk. This version uses goat’s milk, making a rich and savory custard.
2 9″ pie crusts 1 bunch asparagus 6 large eggs 1 quart goat’s milk 3 cups grated goat’s milk cheddar cheese 1 tablespoon fresh tarragon leaves, chopped1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper
In a preheated 400 degree oven, par-bake the pie crusts, until lightly golden brown, about 8-10 minutes. Let the crusts cool while you make the custard. Cut the asparagus into 1/2 inch pieces. In a large pot of salted water, blanch the asparagus for 2-3 minutes, until bright green. Remove the asparagus and place into ice water to cool. Drain well. Divided the asparagus and grated cheese between the two pie crusts. In a large bowl, whisk the eggs, goat’s milk, tarragon, salt and pepper. Carefully pour the custard over the asparagus and cheese in each pie shell. Bake the quiche in a 350 degree oven for 40-45 minutes, or until the custard is set.
Prep time: Cook time: Total time: Yield: 2 9″ quiche