“Weeknight” Quiche Lorraine with a Cracker Crust
Makes 8 slices, 4 to 6 servings
24 whole grain crackers (like low-sodium Triscuits), ground in a food processor (about 1 cup)
2 tablespoons melted butter
Preheat the oven to 375 degrees F. Combine the butter and cracker crumbs and spread in the bottom and one inch up the sides of a 9-inch pyrex pie plate. Bake the crust for 7 minutes and remove it from the oven.
½ pound sliced lean-ish smoked bacon, cut crosswise into half-inch pieces
1 small onion, cut in half through the poles, then sliced thinly
½ cup grated Gruyere or Swiss cheese
1-1/2 cups heavy cream
3 large eggs
Salt and freshly-ground black pepper
Pinch of grated nutmeg
Saute the bacon over medium heat in a large skillet until browned. Remove the bacon from the skillet with a slotted spoon and let it drain on paper towels. When drained, sprinkle the bacon evenly over the bottom of the partially-baked crust. Pour off all but about a tablespoon of fat from the skillet and sauté the onion for about 10 minutes, until lightly browned. Sprinkle the onion over the bacon, then the Gruyere cheese. In a medium bowl, beat the eggs and cream, add the nutmeg, then a little pepper and salt. Pour carefully into the prepared crust and then bake about 40 minutes until the filling is set and the quiche is a little puffy and golden. Let it cool for about 10 minutes, then serve.