1 frozen pastry-style pie crust,
OR your favorite pie crust recipe
6 slices bacon, cut into 1 in (2.5 cm) pieces
1 small onion, chopped
3 eggs
1/2 cup (125 ml) milk
1/2 cup (125 ml) heavy cream
1 cup (250 ml) shredded Swiss or Gruyere cheese
Salt and freshly ground black pepper to taste
A grating of fresh nutmeg
Line a quiche or pie pan with the pastry. Cook the bacon until crisp.
Drain and place in the bottom of the uncooked pie shell. Saute the
onion in bacon fat until lightly browned. Drain and add to the pie
shell. In a small bowl combine the remaining ingredients and stir to
combine thoroughly. Pour into the pastry shell, and bake in a
preheated 375F (190C) oven for 25 to 30 minutes, until the point of a
knife inserted in the center comes out clean. Serve hot, warm, or at
room temperature. Serves 6 to 8 as an appetizer.
Greek Caviar Dip
4 oz (100 g) tarama (carp roe) or salmon roe
1 small onion, finely grated
1 egg yolk
4 slices white bread (stale)
1/4 cup (60 ml) lemon juice
1/2 cup (125 ml) good quality olive oil
Note: This recipe calls for uncooked egg. If salmonella contamination
is a concern in your area, use 2 Tbs (30 ml) egg substitute, or skip
this recipe all together.
Combine the tarama or salmon roe, onion, and egg yolk in the jar of an
electric blender and process at low speed until smooth. Remove and
discard the crust from the bread and soak the bread in water for 5
minutes. Squeeze as much of the water out of the bread as you can,
using your hands. Break it into small pieces and add it to the roe
mixture. Process until well blended. Add the lemon juice and olive
oil alternately in thin streams while the blender is running at medium
speed. Process at high speed, scraping down the sides of the jar as
necessary, until well combined. Serve with melba toast, pita bread,
or raw vegetables. Makes about 1+1/2 cups (375 ml).