Caramelized Onion & Apple Quiche with Swiss Cheeses

Real men eat quiche!

At least I do... and I love it. Especially when it is filled with delicious cheeses from Switzerland. While living there, I learned about all the great cheeses that Switzerland produces and was introduced to my greatest of all love affairs.... Gruyere. Though hard, pungently stinky, you'll be surprised at how creamy, sweet, nutty, and slightly salty this cheese is when melted. No other cheese compares! In most fondue recipes, Gruyere is the first cheese that is called for and is always melted with other complementing cheeses. I stuck to the traditional and used Emmenthal, which here is America we simply call, "Swiss Cheese." This quiche is jam-packed with the good stuff and you'll love how light and fluffy it comes out...

6-8 servings
30 minute prep time
50-60 minute cooking time

Ingredients
1 unbaked 10 inch pie crust (sold in two-packs in the dairy section)
1 medium yellow onion, sliced thinly
1 Fuji apple or any flavorful apple of your choice, diced
6 large eggs
2/3 cup heavy cream
1 cup whole milk (avoid reduced fat if you can)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 lb Gruyere, shredded
1/4 lb Emmenthal (Swiss Cheese), shredded
1/4 teaspoon freshly ground nutmeg

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Preparation
1. Preheat oven to 425 degrees. Line a 10-inch pie dish with pie crust, press into sides, crimp the edges, and poke the bottom and sides with a fork. Line with parchment paper and fill with pastry weights (uncooked rice or beans... this prevents the crust from rising while baking). Transfer to oven and bake 12-15 minutes until edges turn golden brown. Meanwhile...

2. In a skillet with a bit of olive oil and butter, saute onions and apples over medium heat, stirring occasionally. Cook until caramelized and avoid browning or burning. Meanwhile...

3. In a large mixing blow, whisk together eggs, heavy cream, whole milk, salt, and pepper. Add cheeses and mix until well combined.

4. Once the pie crust is baked, discard pastry weights and immediately transfer onions and apples to the pie crust. Pour egg and cheese mixture over the top. The liquid may overflow over the crust, but there is no worries about that. Spread the cheese so that it is even throughout the pie shell. Sprinkle the top with nutmeg.

5. Bake quiche at 375 degrees until completely cooked through, about 40-50 minutes. To test for doneness, shake the quiche--a cooked quiche will not wiggle. Double check by sticking a knife in the center--if it comes out clean, your quiche is done! The top should be golden and the egg should be firm. Serve warm... enjoy!

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Quick & Dirty Tips
I once cooked this at 350 degrees on accident. It took longer to cook by almost 20 minutes but came out a little fluffier. If you like that... do it!

You can add just about anything you want to this dish. Just saute it with the onions and apples. Bacon crumbles are always tasty!

I don't measure out the nutmeg. I just use a microplane, a whole nutmeg nut, and put on as much as I like... and I like it a lot. Microplanes are a must have for a modern kitchen in my opinion...

Ketchup is always a nice dipping sauce... even if you are eating fancy cheese! Try warming it in the microwave instead of having it cold. Or, spice it up with a few shakes of Tobasco!

Eggs Benedict with Orange Mock Hollandaise

This recipe is actually a little healthier over real hollandaise sauce and tastes so good! Why a mock hollandaise? Well, when people are eating over a course of an hour or two, it is so easy for real hollandaise to separate and/or over-cook. The mock sauce is much more forgiving and only needs a stir every 15 minutes or so. The less I have to remember, the better!

You'll be amazed when you try the orangey-citrus flavor on top of eggs... it blew my mind! Who knew those flavors went so well together? I like my yokes runny so under poach if I'm at your breakfast table...

6 Servings
10 minute prep time
15 minute cooking time

Ingredients
6-12 slices of 1/4-inch thick deli ham (Black Forrest or maple)
1 cup mayonnaise
2 teaspoons Dijon mustard
Zest of 1 large orange
3 tablespoons orange juice
1 teaspoon lemon juice
Few drops of your favorite hot sauce, i.e. Tabasco
1 tablespoon vinegar
1 1/2 teaspoons salt
6 English muffins, split, and toasted
Softened butter
12 eggs
Chopped fresh basil

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Preparation
1. First, zest orange and then juice it. In the top pan of a double-boiler or small metal mixing bowl, whisk together mayonnaise, Dijon mustard, orange zest, orange juice, lemon juice, and hot sauce until well blended. Set aside or cover and refrigerate.

2. Preheat oven to 200 degrees. Fill bottom half of a double boiler with water and set over medium-high heat. Fill a skillet with 2 inches of water, add vinegar and salt, and bring to a boil over high heat. While waiting...

3. Using a biscuit cutter, cut ham slices into 12 rounds or trim into pieces big enough to cover the size English muffin you are using. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add ham rounds and cook on both sides until they begin to brown; about 2 minutes per side. Remove from skillet and transfer to oven to keep warm.

4. Start preparing English muffins. Toast, butter each half, and then transfer to the oven to keep warm. Cover loosely with aluminum foil.

5. Stir mock hollandaise sauce over bottom double-boiler until heated through. Season with salt and pepper to taste. At the same time...

6. Reduce heat of poaching water to simmer. Crack one egg into a cup. Using a spoon, stir in one direction to create a "whirlpool" in the skillet. Remove spoon and quickly drop the egg in the middle. This will create a perfectly shaped poached egg. Cook until the whites are set and yoke is to desired doneness, about 3 minutes for a medium-set yoke. Using a slotted spoon, transfer to a plate and then to the oven to keep warm.

7. The Build: 2 English muffin halves on each plate. 1 slice of ham on each half of English muffin. 1 tablespoon mock hollandaise. 1 egg atop each half and drown it all with more mock hollandaise. Sprinkle with freshly chopped basil and serve immediately.

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Quick & Dirty Tips
I don't usually put the eggs in the oven since I am serving usually only two at a time. To make up for this, I use two saute pans so that I can make two poached eggs at the same time. I then transfer them with a slotted spoon right on to the ham and English muffin.

Roasted sweet potatoes go great with this dish!