Candy Cane Murder (Hannah Swensen #9.5)(20)

Hannah’s 2nd Note: You can do this by hand with a whisk, or use an electric mixer, your choice.

Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.

Hannah’s 3rd Note: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours.

When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher.

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The Quiche Lorraine Filling:

2 cups grated Gruyere cheese (approximately 7

ounces)***

1 cup diced, well-cooked and drained bacon 1?2 teaspoon salt

1?2 teaspoon freshly ground black pepper 1?4 teaspoon ground cayenne pepper (optional—use if you like it a bit spicy)

1?4 teaspoon ground nutmeg (freshly grated is best, of course)

*** If you can’t find Gruyere, use really sharp white cheddar and that’ll be fine. And if you can’t find white cheddar, use really sharp yellow cheddar.

Sprinkle the grated cheese in the bottom of your cooled pie shell.

Spread the cup of diced bacon on top of the cheese.

Sprinkle on the salt, and grind the pepper over the top of the bacon.

Sprinkle on the cayenne pepper (if you decided to use it).

Grate the nutmeg over the top.

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Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.

Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.

Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.

Bake your Quiche Lorraine at 350 degrees F., for 60

minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.

Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.

This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!) ! % { # 9

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HOLIDAY QUICHE

Preheat the oven to 350 degrees F., rack in the middle position.

The Holiday Quiche Pie Shell:

You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or … you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.) Hannah’s 1st Note: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.

Prepare your piecrust by separating one egg. Throw the white away and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes.

Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the oven, immediately prick them with a fork to let out the steam.

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The Holiday Quiche Custard:

5 eggs

11?2 cups heavy whipping cream ***

*** If you and your guests are on a diet, you can substitute Half ’n Half for the heavy cream, but it won’t be as good!

Hannah’s 2nd Note: You can do this by hand with a whisk, or use an electric mixer, your choice.

Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.

Hannah’s 3rd Note: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours.

When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher.

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The Holiday Quiche Filling:

1 red bell pepper, washed, seeded and diced into bite-sized pieces

1 green bell pepper, washed, seeded and diced into bite-sized pieces

1 cup herb-seasoned stuffing mix ***

1 cup grated Swiss cheese (I used Jarlsberg) 1 cup grated Monterey Jack cheese

1?2 teaspoon onion powder

1?2 teaspoon salt

1?4 teaspoon black pepper (freshly ground is best) *** If you use the kind of stuffing mix that’s made of croutons, crush them a bit before you measure out one cup. The stuffing mix is necessary because it soaks up the liquid given off by the bell peppers as they bake.

Hannah’s 4th Note: This is the vegetarian quiche I served at Mother’s Regency Romance Club Christmas luncheon. If you’d rather have it with meat, just sprinkle a cup of cubed ham, chicken, or turkey over the bell peppers when you assemble it. Norman wants me to try it with anchovies. Norman LOVES anchovies.