Inspired, yet again, by a Michael Ruhlman post - The Best Quiche; I had to try my hand at it. Especially since I had saved some of my pancetta-cured bacon in slab form to make lardons. As my husband says, “Any recipe (like my sister Peggy’s famous Baked Potato Casserole) that starts with a pound of bacon, is a good recipe”.
Well, my mama was praised for her pie crust which she always made using Crisco; so there.
Good thing I stole her pastry cutter.
No beans to use for pie weights, but rice works.
The onions softened, but not too browned.
Lardons from my slab bacon.
I shouldn’t have used the microplane for the Emmental cheese. It was so fine, by the time I was ready to sprinkle it, it was almost melted together even though I put it in the fridge. Next time I’ll use the box grater.
The lardons draining. Crispy on the outside; still tender on the inside.
Custard mise en place. I love this nutmeg grater; no more knuckle-skin flakes in the food. And, you’d have to pry my Magnum pepper mill from my cold, dead fingers.
Half the lardon and onion mixture. Then added half of the frothed custard and half of the cheese. Repeat.
Pooh! Even though I thought I patched all the cracks in the crust, I must have missed some. I think I was being too careful not to overwork the dough.
My husband said, “It’s ugly.”
Here it is cleaned up a bit.
It may not be that pretty, but it was good, very luxurious.