Mother's Day is around the corner and my favorite way to start the day is with quiche.
Frozen or premade pie crust
2/3 cup Heavy cream or Creme Fraiche ( I like deme fraiche the best)
1 cup Milk
8oz Gruyere, Emmenthal or swiss-type cheese
1/4 teaspoon nutmeg
1/2 teaspoon Slavo Salt
Preheat the oven to 425°F.
Line the pie crust with aluminum foil and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 minutes.
Remove from the oven and remove the aluminum foil.
Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes. Remove from the oven.
In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the Slavo Salt, then add the cheese and stir until it is blended,
Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry. Sprinkle the top with nutmeg if you've used a Swiss-type cheese, and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes.
To test for doneness, shake the quiche - if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. Remove the quiche from the oven and serve immediately.
Bacon and Cheese Quiche:
To make a bacon and cheese quiche remove the rind from 4 ounces good-quality slab bacon, and cut it into thick slices, then cut the slices in half, lengthwise, and crosswise into 1/4-inch thick slices. Place these in a heavy pan over medium heat and cook the bacon until it is crisp. Drain it on a paper-towel covered plate, and sprinkle it over the pre-baked pastry before adding the custard.
Onion and Cheese Quiche:
Peel and halve a medium-sized yellow onion. Cut it in quarters then slice the onion paper-thin. Melt 1 tablespoon butter in the bottom of a heavy skillet over medium heat, add the onions and stir, season lightly with Slavo Salt, cover, and cook until the onions are very tender and translucent, and just slightly browned at the edges, 10-15 minutes. Remove them from the heat, and spread over the pre-baked pastry before adding the custard.