I am in my twenties and live amidst the crowded hustle and bustle of NYC. My husband and I love having our friends over for dinner in our cramped little city apartment. These quiche are a favorite of our guests, and are always asked for by name! In light of the economy, many of my friends have dealt with some hardships, and we are all on a budget. It means everything to be able to cook a homecooked meal for our little New York City "family." Cooking at home isn't just the cost-friendly choice in NYC, it is also one that delights. No matter how hard the day, dinnertime brings smiles and comfort. These quiche are perfect and individually sized. It's fantastic to throw one in your bag the next day for lunch, too!
Ingredients:
1/2 cup FRENCH'S® Bold n' Spicy Brown Mustard
8 Large Individual Tort Shells
8 Strips of Bacon
3 Large Eggs
3/4 cup Heavy Cream
3/4 cup Milk
1/2 cup Grated Gruyere
1 Thinly sliced tomato
1/2 tsp salt
1 tsp pepper
Directions:
Evenly space eight individual crusts on a cookie sheet, and prick the interiors with a fork. Preheat your oven to 350 degrees. Brush the interior of each shell with *French's Bold & Spicy Mustard.
Sautee the bacon over your stovetop. Cook only half way through, then drain. Snip the bacon into small bite size pieces, and distribute evenly thoughout the 8 mustard-coated tort shells.
Combine eggs, milk, cream, salt and pepper, and whisk. Incorporate the grated gruyere. Pur the mixutre evenly over the 8 prepared tort shells.
Slice the tomato very thinly (1/8" slices). Carefully lay one slice over the top of each quiche, so that it floats atop the quiche. The tomato adds great color, and the sweet flavor contrasts nicely with the saltiness of the bacon.
Bake in the over for 30 minutes or until the egg mixture is fairly firm.
Dependent on your oven, it is a good idea to cut some aluminum foil into long narrow strips. Each strip can be loosely wrapped around the edges of the tort shell so that it doesn't brown too much during the cooking process.
The perfect pair for this quich is a really simple salad. Just mix the greens of your choice (I prefer arugula or another peppery green) with a bit of simple dressing: 2 TBSP French's Bold and Spicy Mustard, 2 TBSP balsamic, 1/3 cup extra virgin olive oil, and a dash of salt, pepper, and oregano.
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