October Recipe From The Mansion
1 Pint Heavy Cream
1 Tbls Salt
½ tsp Granulated Onion
¼ tsp Granulated Garlic
Pinch of Nutmeg
Pinch of White Pepper
2 Tbls Chopped Chives
½ Yellow Onion Small Diced
½ Cup Bacon Bits
1 Cup of Grated Swiss or Gruyere Cheese
1 Tbls Bacon Fat or Whole Butter
1 tsp Chopped Fresh Thyme
1 Pie Shell
Sauté the onions in the bacon fat or butter until translucent. Remove from heat and add the thyme and a pinch of salt. Set aside.
Using an emersion blender, mix the eggs, heavy cream, salt, and dried spices. Allow to sit so the air will rise to the top and then skim the bubbles that remain. A whisk can be used but it will incorporate more air into the mixture and will have to sit longer.
While your mix is resting, bake the pie shell in the oven at 350 degrees until the edges are light brown. Remove and allow to cool for approximately 10 minutes.
Once it has cooled, spread the bacon and onion evenly across the bottom of the shell. Next add the cheese and chives.
Gently stir the egg mixture to incorporate the spices throughout, for they will settle to the bottom and end up in one section of the quiche and that’s not how we cook here at the mansion. Every piece deserves an equal opportunity to taste as amazing as the next.
Pour the mix into the pie shell. Be sure to submerge anything that resists and stays on top of the liquid.
Place the quiche into the oven and bake at 350 degrees for 10 minutes.
Lower the oven to 300 degrees and continue to bake until it jiggles like Jello and raises like a soufflé. This should be 20 to 30 minutes depending on how many times you open your oven and it has to reheat.
Once it jiggles, remove and allow to sit until it has fallen back down.
Slice and enjoy hot or refrigerate and eat it cold…. But warm quiche is better.