I have made quiches before, but have always been a little disappointed in my efforts. They've either turned out a little less-than-firm, or too salty or too rich.
Not this one. It turned out perfectly soft and delicate, savory without being overpowering.
Maybe it's because I accidentally let it cook for a half hour longer than the recipe called for. Maybe it's because I made a tiny alteration with the ingredients that I think made all the difference (that would be the inclusion of very sharp Irish cheddar cheese). Or maybe it was just blind luck.
But why analyse why, when you could just make it yourself and indulge in its deliciousness. Here is the recipe, which I adapted slightly from Martha Stewart.
Bacon, Scallion and Cheddar Quiche
1 pie crust (I used my go-to sour cream crust recipe, omitted the sugar and added a bit of apple cider vinegar)
1 cup heavy cream
1 1/2 cups whole milk
1/2 cup grated sharp cheddar cheese
salt & pepper
3 thinly sliced scallions
4 pieces bacon, cooked and diced
To assemble: pre-heat oven to 375. Pre-bake crust in pie dish for 30-40 min. Remove from oven and allow to cool. In a bowl, whisk together eggs, cream, milk, and cheddar cheese, as well as a dash of salt and pepper. Pour liquid into shell, then sprinkle with scallions and bacon. Another dash of salt and generous sprinkling of pepper will be good.
Bake for 15 minutes at 375, then reduce heat to 325 and bake for 1 or 1 1/2 hours. Let cool for 1 hour before serving.
(I allowed mine to cool at room temperature for four hours before refridgerating, then gently warmed in a 200 degree oven for 20 minutes before serving.)