Looking for something new to cook after the endless meals you’ve served while in SIP? Try this unique quiche. Quiches are great for luncheons and brunches, as well as a wonderful light dinner! This quiche is made with a chile-flavored cheese, so it is zippy and modern. I suggest serving it with a salad and accompanied by a light red wine, such as a Chianti. (Or at this point, whatever is left in your cellar.)
3/4 cup heavy cream
3/4 cup milk
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
2 dashes of Tabasco sauce
1/2 teaspoon salt
Freshly ground black pepper, to taste
4 ounces Monterrey Jack with Chile Peppers, shredded (1 cup)
1/2 onion, thinly sliced
1/4 pound bacon (4 slices)
Preheat oven to 375o F. Liberally butter an 8-inch or 9-inch ceramic or glass quiche pan or a pie pan. Place the eggs, cream, milk, mustard, Worcestershire, and Tabasco in a medium bowl or the work bowl of a food processor. Whisk or process until blended. Add the salt, pepper, and cheese, whisk or process, and pour into the pan. Place the pan in a larger low sided roasting pan and add enough boiling water to come halfway up the sides of the quiche pan. Place in the oven and bake for 40-45 minutes, or until a knife inserted near the center comes out moist but clean. Remove the pans from the oven and lift the quiche pan out of the water bath and set aside to cool slightly.
While the quiche is cooking, cut the bacon into crosswise strips about 1/8 inch thick. Sauté bacon in a medium skillet over medium heat for about 5 minutes, or until crisp and brown. Remove the bacon with a slotted spoon and drain on a paper towel. Add the sliced onions to the bacon grease in the skillet and sauté over medium heat for about 15 minutes, or until wilted and nicely browned. Drain on paper towels, if necessary. Spread the onions on the quiche and sprinkle the bacon over the onions. Cut into wedges and serve warm. Serves 4 to 6.
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