Penelope's Recipe Box

Believe it or not, the original Quiche Lorraine didn’t have any cheese in it. Penelope doesn’t know when the (best you can afford) Gruyere finally did appear, but whoever put it there gets her vote because a quiche without cholesterol is like a fundraiser without goodie bags. The French, ever the contrarians, serve their quiche with red wine to counteract the high fat content, while the truly Teutonic advocate healthy mineral acidity with an Alsatian Riesling. Although in a pinch, there’s nothing like the evanescent fizz of a vintage Diet Coke. The Zen Master’s Pie Crust for a single crust pie

The Filling

1. ½ large egg white, lightly beaten
2. 5 strips bacon
3. ¼ cup finely chopped onion
4. 1 cup, firmly packed Gruyere cheese, divided
5. ½ cup crème fraiche
6. ½cup milk
7. 3 large eggs
8. ¼ tsp salt
9. ⅛ tsp freshly ground black pepper
10. pinch cayenne pepper
11. pinch nutmeg

Preheat the oven to 350° at least 15 minutes before baking

In a large frying pan, fry the bacon over low heat, about 8 minutes

With a slotted spoon, remove it to a paper towel and drain

Distribute the chopped onion evenly over the prepared pie crust

Crumple the bacon into small pieces and distribute it evenly over the pie crust

Sprinkle half the Gruyere over the pie crust, too

In a medium bowl, whisk together the cream, milk, eggs, and seasonings until thoroughly blended

Pour this mixture over the bacon and cheese

Sprinkle evenly with the remaining Gruyere

Place the filled pie on a baking sheet

Bake for 30-40 minutes, until the filling is slightly puffed, the top is golden brown, and a thin knife blade inserted near the center comes out clean

Allow it to cool for at least 10 minutes