Page 313 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

3
. In a large bowl, whisk together the cream, milk, eggs, salt, pepper,
and nutmeg. Stir in the cheese and the lardon, and pour the filling

into the crust.
4
. Bake the quiche for 30 minutes, or until the filling begins to puff and
turns golden brown.

OPTIONS!
As I’ve said, this is a kitchen-sink recipe. The base formula for the
filling is 1 cup (240 ml) cream, ½ cup (120 ml) milk, and 3 eggs.
Then you can add whatever you like.

Option 1
Who doesn’t have a half-eaten package of smoked salmon sitting
around in the meat drawer? I know I do! Add some sautéed red
pepper and onion, a spoonful of minced fresh dill, and some salt
and pepper. Stir in your favorite cheese—a goat cheese would be

lovely with that salmon—and voilà! You’ve got brunch.
Option 2

How about a Mexican quiche? Got some salsa? A bit of Manchego
or Jack cheese? Jalapeño and chorizo? Perhaps finish with a
chilled slice of avocado? Make with a cornmeal crust (page 19,
option 2, and you've got a south-of-the-boarder delight.

Option 3
Or how about a Vermont special? Use some turkey and cheddar—
and a few dried cranberries along for the ride.