Makin' Quiche.
4 eggs.
2 1/2 cups of finely grated swiss cheese.
1/2 cup heavy cream.
Proscuttio, torn into small pieces.
2 onions, finely chopped and caramelized.
Thyme.
Bacon and chive seasoning.
Salt and pepper to taste.
Put the pastry into the pan, prick it all over, and blind bake @ 425F for 10 minutes.
Bring it out, let it cool a little.
Decrease oven temp. to 400F.
Spread carameized onions in the pastry.
Pour egg and cheese mixture over top, pat down evenly.
(If desired, arrange sliced cherry tomatoes all over the top in some kind of pattern.) (I favour something fun, like a compass rose. Or estencely.)
Put it in the oven, bake for 45-60 minutes, until top is well browned.
Serve with salad. Or on its own, it's got a vegetable in it. Frankly, you can mix almost anything in it, as long as you keep to the base of four eggs, 1/2 cup cream, and 2-1/2 cups cheese. It doesn't even have to be swiss, I just happen to like swiss.
It's good hot or cold, and travels great, and it took me about a year of experimenting until I found the exact style I liked. You're welcome.
2 1/2 cups of finely grated swiss cheese.
1/2 cup heavy cream.
Proscuttio, torn into small pieces.
2 onions, finely chopped and caramelized.
Thyme.
Bacon and chive seasoning.
Salt and pepper to taste.
Put the pastry into the pan, prick it all over, and blind bake @ 425F for 10 minutes.
Bring it out, let it cool a little.
Decrease oven temp. to 400F.
Spread carameized onions in the pastry.
Pour egg and cheese mixture over top, pat down evenly.
(If desired, arrange sliced cherry tomatoes all over the top in some kind of pattern.) (I favour something fun, like a compass rose. Or estencely.)
Put it in the oven, bake for 45-60 minutes, until top is well browned.
Serve with salad. Or on its own, it's got a vegetable in it. Frankly, you can mix almost anything in it, as long as you keep to the base of four eggs, 1/2 cup cream, and 2-1/2 cups cheese. It doesn't even have to be swiss, I just happen to like swiss.
It's good hot or cold, and travels great, and it took me about a year of experimenting until I found the exact style I liked. You're welcome.