A new cheese shop arrived in my neighborhood last month and we could not be more excited. My husband, who I will refer to as Frenchie, not surprisingly is from France! Also not surprising is that he loves good bread and cheese. A few years ago his sister came for a visit from France and brought an assortment of cheese from what was supposed to be the best cheese shop in Paris. It was kind of life changing. I had been to France and had what I thought was good cheese. We had gone to Whole Foods and Formaggio Kitchen and picked out some cheese that was delicious but it really did not compare to what we had from this shop. It is called Laurent Dobois in case you are headed to Paris. They will pack it up in special packaging to bring on a the plane and you can stink up your American fridge as well. For a week every time somebody opens the fridge it takes me a second to figure out what that awful smell is. But it tastes delicious.
I also realized that eating a whole bunch of cheese and bread will basically lead me to needing larger pants for a couple weeks but it is worth it.
We have been to the new cheese shop in Brookline, Curds and Co for you locals, a few times and found some good things. The owner will let you sample and gives some good recommendations so it's fun to go in. Frenchie tried it out a couple of days ago and had a miscommunication with one of the sellers and ended up with a huge chunk of comte. Comte is made from cow's milk and is a hard cheese. It has a pretty mild flavor with a little sourness. Frenchie suggested making a quiche with some of the chunk and since we also have some really good bacon from our Butcher Box I decided a Bacon and Comte Quiche was needed for our Thursday.
Bacon and Comte Quiche
- 1/2 cup unsalted cold butter (1 stick)
- 1/8 teaspoon salt
- 1 1/4 cup flour
- 1 egg yolk
- 1-2 tablespoons ice water
- 4-5 slices bacon, chopped into 1/2 inch slices
- 8 ounces arugula or other green like spinach, roughly chopped
- 3 eggs plus 1 egg white (from your crust)
- 1/2 cup milk
- 1/2 cup cream*
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded Comte cheese (you can substitute Gruyere)
Prepare the crust:
- Pulse butter, salt, and 1 1/4 cups flour in a food processor until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Mix egg yolk with 1 tablespoon ice water and add to processor; pulse 1–2 times just until moistened. Turn out dough and gather into a ball, kneading once or twice. Flatten into a disc, wrap in plastic, and chill until firm, about 30 minutes.
- Position rack in middle of oven and preheat oven to 375°F. Roll out dough on a lightly floured surface to an 11" round. Press into bottom and up sides of pie pan; trim excess. Prick bottom of shell all over with a fork and freeze 10 minutes.
- Line shell with parchment paper and fill with pie weights. Bake until pastry is nearly dry, about 30 minutes.
- Reduce oven temperature to 350F.
Prepare the filling:
- Cook bacon until crisp; about 5 minutes. Using slotted spoon, transfer to paper towels and drain.
- Add shallots to the same skillet (you may want to get rid of some of the fat depending on your bacon) and saute a couple of minutes. Add arugula until it wilts then transfer to a bowl.
- Sprinkle arugula mixture, then bacon over crust. Whisk milk, cream, eggs, nutmeg, salt and pepper in large bowl to blend. Stir in cheese. Pour mixture into crust.
- Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut into wedges.
* You can basically use any combination of milk, cream and half and half. Try a few combos and see what you like. Or just use whatever you happen to have in the house. That's normally what I do!