Taste and Create is a monthly event hosted by Nicole of For the Love of Food, in which we are called to participate and then are randomly paired with another blog writer. We then have to look around our pair’s blog, find a recipe we like, create it and then blog about it.
I was very lucky and was paired with Nicole, who is the host of this event.
I was so excited that the day I received the e-mail with the pairs I started peering through Nicole’s archive to see what I could prepare.
Actually there were many recipes I liked and would gladly prepare but when I was looking under casseroles the pictures of the quiche struck me immediately and I knew this would be something my family would enjoy.
The name of the recipe was Bacon Quiche (pronounced kish) which did not sound familiar to me at the beginning but when reading the recipe I then realized that it was what in Greece they call Kiss Lorraine J as the “sh” sound cannot be reproduced, as it does not exist in the Greek language. Pity this was demythologized because I always visualized a kiss going with this recipe 🙂
I had never made a quiche nor tasted it before but I still wanted to try it. I was a bit worried about the crust as I had never made it before but since I had a lot of time in front of me I thought if it did not turn out good I would try another one, some other day.
The dough turned out to be easy to make, I used a few techniques I know about other dough and it worked fine.
I wasn’t sure if I had to follow the recipe strictly with the ingredients given by Nicole so I e-mailed her to ask her about it. She told me that it would be okay, so these are the few changes I made, according to our taste and way of cooking.
a) I used an olive oil based margarine instead of vegetable shortening as the shortening contains more fat than the margarine.
b) I did not sauté the onion in the bacon drippings but I sautéed the onion in two spoonfuls of olive oil.
c) I used low fat cheese (although I am not sure if Ementaler is low fat or not. I always grate some cheese and keep it in the refrigerator, ready to use).
d) Finally, I added a dash of nutmeg in the filling and a pinch of white pepper instead of black pepper.
The only thing I did not do, was to wait for the ten minutes I had to let it stand before serving as my husband and children could not wait and were very anxious to try it.
As I have never had Quiche Loraine before I have nothing to compare it with but everybody liked it, I have nothing to say except that it was very delicious and I found it to be well balanced regarding the taste of bacon and onion. My only regret is that I had only a small piece as it is one of those dishes I have to avoid due to cholesterol but I ate a small piece with a salad which I will post for soon.
This dish was an incredible delight. The unique blending of the cheese with the bacon and onions made it divine. They ate the leftovers for breakfast and they enjoyed it and I will definitely make this again.
Thanks Nicole for the wonderful recipe.
Kopiaste and Kali Orexi,