food: cabin fever quiche & salad / by kelly heaton

The quiche recipe is easy, feeds two for several meals and is very satisfying.  Within reason, you can exchange ingredients for what remains in your pantry.*  The bare requirements of this recipe are eggs, cream or some similar creamy liquid, pastry for the crust and cheese.  Make your own crust if necessary.

Time: 50 minutes total (15 minutes to prepare, 35 minutes to bake)


1 refrigerated-roll-type pie crust
5 or 6 eggs, depending on size
1 large shallot
4 oz Parmesan cheese (or 2 oz parmesan and 2 oz gruyere)
4 oz Jarlsberg or similar mild swiss cheese
6 strips of bacon, fried and crumbled (or a handful of chopped prosciutto)
1/2 cup heavy cream
1/4 tsp freshly grated nutmeg
Fresh ground pepper to taste

Preheat oven to 350 F.

Press the pie crust into a 9" pan and decorate the edges with a fork.  
Grate the cheese and shallot.  I use my food processor with the grater attachment for both.
In a large bowl, beat the eggs and cream until frothy.  Mix in the nutmeg and pepper.  
--Do not salt!  Unless your cheese is bland, the quiche will be plenty salty--
Add the grated cheese, shallot and crumbled bacon (or other cured pork).
Mix all ingredients until the egg mixture evenly coats the cheese and bacon.  If the mixture seems dry, add another egg and a splash of cream.
Pour the mixture into the pie crust and spread evenly.
Bake for 35 minutes.  
Let rest 5-10 minutes after removing from the oven.

Serve a slice of quiche with salad.  I suggest french-influenced:  spicy greens (i.e. argula or endive), minced shallot and quartered cherry tomatoes (optional: avocado and toasted sunflower seeds).  For a dressing, use either french vinaigrette or lemon tahini.

*  Notes on ingredients.  Costco sells relatively inexpensive proscuitto, Jarlsburg and Parmesan cheeses.  Gruyere makes the best quiche, but I don't have an affordable supply so I skip it.  The best bacon is the thick, slab-type.  If you are using pathetic bacon, use a couple extra strips.