Guest Post: A Different Kind of Quiche

We have another great guest blog here today. Mimi at chefmimiblog.com has brought her special touch to this recipe. Make sure you check out her fabulous blog and the recipe below….

I was  raised on quiche – it was always a perfect “lady’s” lunch, served warm with a  dressed salad of greens on the side.  My mother was born in Nancy, France, which is in the province of  Lorraine.  So she comes from the  land of Quiche Lorraine – the “original” quiche!  The quintessential quiche contains bacon plus lots of eggs and cream.  And I have made this often, especially  when my daughters are home, for our lady’s lunch! 

However, I do like to switch things up a little and I recently made  a “different kind of Quiche”, that includes an apple and onion.  Plus, I used my favorite cheese to  really make if different, but still fabulous! 

I  discovered Époisses in Beaune, which is in the Burgundy province of France.  My family and I went there a few years  ago to visit the Hospice de Beaune, but our visit had extra benefits!  It was in Beaune where I discovered  Époisses.  My life would not be  complete without Époisses.  It is,  indeed, my favorite.  I can now die  happy.  Oh, and the wine there was  pretty darn good, too!

Époisses has the distinction of being the only cheese, and perhaps  food, banned on public transportation in France.  I mean, that’s really saying  something!  And it really does  smell, in an unpleasant cow-poop way.  The rind is really what smells bad – it’s a washed rind.  But inside is a soft, almost pourable  cows’ milk cheese that is…  well,  you just have to try it if you get a chance.  As I’ve said before, cheeses never taste  as bad as they smell.  I actually  eat the soft rind along with the cheese – it just doesn’t bother me.  Yes, it’s pungent, but in a delightful  way!  You can remove a little rind  if you prefer in this recipe.

Here’s  a recipe for this quiche:

A Different Kind of Quiche

1  pie crust, uncooked

4  eggs

1/3  cup ricotta cheese

1/3  cup heavy cream

Few  grindings of pepper

Pinch of salt

2  ounces unsalted butter

1  onion, thinly sliced

1  apple, peeled, thinly sliced

8  ounces Époisses, cut into pieces while still cold

1  cup or so diced ham

Preheat the oven to 350 degrees on convection. 

Place  your prepared pie crust in a 9″ pie pan. I personally prefer home-made pie crusts,  but you may use a store-bought crust if you prefer.  I am not the pie crust police!  Set the pie pan in the refrigerator while  preparing the filling.

In a  large bowl, whisk together the eggs, ricotta cheese, and cream*.  Add the pepper and salt and whisk  well.  Set aside.

In a large skillet over medium-high heat, melt the butter.  Sauté the onion slices for about 5  minutes.  Add the apple slices and  continue to sauté, for another 5 minutes.  Set aside and let cool slightly. 

When  you are ready to put the tart together, have the egg mixture, the onion-apple  mixture, the cheese, and the ham in front of you.

Take  the pie pan out of the refrigerator and place on a cookie sheet.  Place the onion-apple mixture on the  bottom of the crust using a slotted spoon; try to avoid as much liquid as  possible.  Top with the pieces of  cheese.  The cheese is hard to work  with because it softens so quickly.  Just place little pieces of it around as best you can; it will  spread.  Then add the ham dice.  Whisk the egg mixture again, then  carefully pour it into the pie pan.

Bake  for 15 minutes, then reduce the heat to 325 degrees and continue baking for  about one hour, or until a cake tester comes out clean.  Don’t be impatient.  Make sure the middle of the quiche is  fully cooked before you take it out of the oven.

Serve  warm, with a green salad.   This quiche is great hot, warm, and also cold.  Trust me – I ate it cold this  morning!

* The  pie pan I used is slightly more deep-dish than regular pie pans.  If you plan on using a traditional pie  pan, cut back on the cream and ricotta cheese slightly.  You’ll be able to eyeball it.  Then, of course, you will have to cut  back on your cooking time as well.

Note:  Hopefully you  are lucky enough to find Époisses locally.  If you’re like me and have to order it, www.Fromages.com has it available  when it’s in season.