Recipe of the Month

Stag Hollow Wine Country Quiche

This savoury pie made with eggs, cheese and bacon is a perfect fit for a cold winter's morning breakfast or brunch. When visiting the countryside in Quebec or France, Quiche is accompanied in the morning with sautéed (pan fried) potatoes.

We bake from scratch but if you are in a hurry, purchase a frozen pie shell from your supermarket. They usually come in packages of two. One shell will provide a Quiche for six guests. I suggest a deep dish shell if available.

Follow the package directions to blind bake (pre-bake) the pastry shell. Blind baking prevents the pie crust from becoming too soggy from the egg custard filling. Rather than pricking the pastry all over with a fork as the package will recommend, one can purchase specialty re-useable ceramic pellets to spread on the bottom of the pie shell. Dried peas, lentils or beans can also be used. Lining the pastry shell first with a piece of parchment paper or tinfoil is also a good idea as the ceramic pellets won't need rinsing after.

(One can also blind bake the pie crust the night before but it seems a waste of a hot oven.)

Preheat the oven to 400 F.

Blind bake the pastry for 10-12 minutes or until a light golden brown.

Remove from the oven and allow to cool slightly removing the ceramic weights or dried lentils and foil or parchment paper from the shell.

Add to the pre-baked pie shell:

• 6 pieces crisply cooked bacon, crumbled
• 2 green onions or scallions, washed and sliced
• 4 ounces coarsely grated gruyere or ementhaller cheese

Whisk together in a bowl:

• 4 large eggs at room temperature
• 12 ounces (1.5 cups) whole milk or 2% milk at room temperature
• Pinch of salt and pepper

Carefully pour the custard into the pie shell allowing it to mix with the cheese and bacon.

Sprinkle on top 1/4 tsp. grated nutmeg (optional).

Return the quiche to the 400 F. oven and bake for 25 to 30 minutes or until the custard is set or a deep golden brown. Let sit a few minutes before cutting. Serve immediately.

Hints:

• Gruyere will produce a nuttier flavour than the Ementhaller. cheese.
• Use milk as above instead of cream. An egg and cream custard is too thick and takes forever to set up.
• A local Niagara-on-the-Lake Pinot Blanc is the best wine choice to accompany Quiche. The crisp, slightly citrus accent of this local wine perfectly compliments the nutty bacon flavour of our Quiche.
• Evening reading or dozing by the fire place? A warmed up piece of left over Quiche and a simple tossed salad along with a glass of Pinot Blanc is perfection.

Easy sautéed or pan-fried potatoes

For 6 people, peel and cut into coarse chunks:

• 3 large size Russet or Yukon Gold potatoes, or
• 4 medium sized potatoes

In a non-stick skillet or frying pan heat:

• 3 Tbsp olive oil

Cook over medium-high heat until golden brown, turn gently with a spatula and continue with each side, turning until all sides are golden brown and crisp (about 20-25 minutes).

Add salt and pepper to taste and sprinkle with a pinch of red pepper or cayenne for colour.