Too many bad jokes have been made about quiche. However, quiche can be as substantial, or as feeble as the cook wants to make it.
In its most basic form, a quiche is made only of eggs, cream and bacon, as in quiche Lorraine, from the beautiful eastern region of France, known for so much good food.
Many more good things could be added, think of what we do to omelets: add ham, mushrooms, spinach and even potatoes. The only point of contention is whether to use a prepared crust or to make your own. That’s up to you!
In this case I am going to take the easy way out. Why mess with something that works so well?
Never miss a local story.
1 frozen pie crust
6-8 slices best quality bacon
1 cup shredded gruyere cheese (or another good melting cheese)
1/4 cup chopped onion
4-5 farm fresh eggs
2 cups cream
Salt and pepper
Fry the bacon until crispy, remove and chop. In the same pan add the onions, season aggressively and sauté for 5 minutes. Now combine the eggs, cream, bacon, onions and cheese. Pour into the frozen crust and bake according to directions. Asparagus would be a lovely addition to this recipe. Serve with a cold, crisp dry Riesling.