Back in post-college days, my roommate and I had a routine - we'd take turns making quiche each week. Then we'd share with each other - basically providing ourselves with several days' tasty lunch. At the time, I thought we were pretty adept at the quiche-thing.
One day, years later, a friend made quiche for me and it was so rich and comforting, something you couldn't really say about the quiche I usually made. When I glanced at the recipe, it was obvious right off what the different was. When I made quiche, I was always trying to 'slim it down', using skim milk. This new recipe used, ahem, half-and-half. It made all the difference.
From that day forward I had a new notion about quiche. If you want it, make it as yummy as possible. And that's exactly what I did for my family on Easter. Do we have it often? No way. But for a special occasion treat, it certainly hits the spot.
2 cups shredded Swiss cheese (8 oz., I like using Gruyere.)
6 slices bacon, cooked and crumbled
2 cups half-and-half
4 eggs, slightly beaten
1 Tb. cornstarch
1/2 tsp. salt
1/4 tsp. nutmeg
2 Tb. melted butter
2 Tb. grated Parmesan cheese
1 unbaked pie shell
Toss Swiss and bacon and put in unbaked crust.
Combine half-and-half, eggs, cornstarch, and seasonings; our over bacon and cheese. Drizzle on melted butter and sprinkle with Parmesan. Bake at 375-degrees for 40 minutes or until center barely jiggles. Let stand 10 minutes before serving.
And speaking of special occasion treats, I acted a tad out of character and purchased some macarons for our Easter dessert.
Honore Artisan Bakery in nearby Ballard, I knew from experience they'd be sweet, light, and colorful, a perfect end to our holiday brunch. (And if anyone has actually made macarons, I'd love to hear about it!)