Tuesday, May 3, 2011

A Killer Quiche to Celebrate the Release of Avery's LOST and FONDUE!

What a week! As most of you know by now, two of our Mystery Lovers' Kitchen cooks just won Agatha Awards.

Avery Aames won the Agatha for Best First Novel for her debut Cheese Shop Mystery THE LONG QUICHE GOODBYE and Mary Jane Maffini won the Agatha for Best Short Story -- "So Much in Common," published by Ellery Queen magazine. Way to go, girlfriends!

Well, today we have an all new reason to celebrate because it's RELEASE DAY for Avery. Her second Cheese Shop Mystery LOST AND FONDUE is now officially on sale, so don't miss your chance to return to the picturesque town of Providence, Ohio, and visit with Charlotte in her charming Fromagerie Bessette. Of course, Charlotte has a brand new murder to solve, and it's one killer mystery.

For a review of Avery's new novel, check out Lesa Holstine's blog here. To read a sneak peek from the book, click here. And to view the book trailer, just click the arrow in the window below...

To help Avery celebrate the release of her new Cheese Shop Mystery, I wanted to make something very special today.

I asked Avery if she wouldn't mind my whipping up one of Charlotte's special quiches for you all. (Charlotte creates a new quiche every week for her cheese shop customers.)

Avery graciously shared one of Charlotte's recipes. I whipped it up for a Sunday brunch and my husband and I inhaled it. The quiche is absolutely delicious with fragrant layers of flavor that transcend the average fare. So here you go. A killer of quiche recipe courtesy of Avery Aames -- and her amateur sleuth, cheese shop owner Charlotte Bessette...

Avery Aames'
Vidalia Onion
and Bacon Quiche

To download a free PDF of this recipe that you can print, save, or share, click here.

Serves 6


1 pie shell, homemade, frozen, or pre-made such as Pillsbury
6 slices Smoked Bacon, cooked crisp
2 teaspoons olive oil
1/2 large Vidalia Onion, sliced thinly
3 green onions (scallions), chopped
1/2 to 1 teaspoon white pepper
4 ounces shredded Fontina cheese (or more, if desired, to taste)
1/4 cup arugula leaves, finely chopped
1/4 cup cream
3/4 cup 1% or low-fat milk
4 extra large eggs
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground pepper


(1) Bake or sauté bacon until crisp. Remove from heat and cool on paper towels. Break into thirds.

(2) Sauté Vidalia onions and green onions in olive oil at medium heat until they turn limp and slightly brown/caramelized. Remove from heat and drain on paper towels.

(3) Sprinkle (1/2 to 1) teaspoon of white pepper and 2 oz. shredded cheese on pie crust. Layer with finely chopped arugula.

(4) Lay onions on top of arugula. Lay bacon on top of onions.

(5) Mix milk, eggs, and seasonings together. Pour into pie crust. Sprinkle egg mixture with remaining cheese.

(6) Bake 35-40 minutes at 375 degrees F. until quiche is firm and lightly brown on top and crust.

*Note, if Gluten-free pie shell used, this recipe is Gluten-free.

Allow to cool for a few minutes
before cutting into slices and...

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries

And congrats again 
to Avery on the release of


  1. Congratulations to Avery!!! Woot!

    Mmm...Vidalia onions and bacon! What could be better than that? I absolutely love the sweet onion and bacon is one of my favorite additions to any dish. And right now I'm wanting breakfast. :)

  2. Enjoyed THE LONG QUICHE GOODBYE and look forward to LOST AND FONDUE.
    Congratulations on award.

  3. This looks fabulous. Do the books contain recipes as well as the story? I have not read any of this series yet but you've piqued my interest!

  4. Cleo, those pictures are downright cruel! I want it. If only you could email me a slice!

    ~ Krista

  5. Cleo, I'm with Krista, you made a fabulous quiche. I'm traveling to AZ today and starved. Digital quiche, please.

    Thank you so much for all the support and shout-outs. I'm thrilled, as you can imagine.

    And yes, TNelson, the books contain recipes. Many of the MLK authors' books do. Fun, right?

  6. What a great tribute to your friend... Avery was gracious enough to provide me a recipe from her latest book. I posted that today, along with a brief interview (any of the rest of you want to do that when your latest comes out???).

    Isn't this a great time of year with Vidalia's hitting the store. I have used them all week. This is a must make for me! Great post!

    Oh, and for the other five MLK authors... I have a special SPECIAL treat for you on today's blog... you are welcome in advance


  7. I am so looking forward to this book. I had pre-ordered it - then my 13 year old broke a window at school - $300 to replace and so I had to cancel all my pre-orders until he earns enough from his summer job(s) to pay me back for replacing the window. Anyone need some cheap manual labor?

    Cleo - the photos of the quiche look amazing. One thing I've have noticed is that even my picky eater window breaking 13 year old often likes the recipes shared here at MLK. What a great group - wonderful writers and fabulous cooks!

    Beverly aka Booklady

  8. Chiming in late because I just got home from Malice and Oakmont. Congrats, congrats, congrats, Avery!! Both on your well deserved Agatha and on the release of another wonderful book. Woo-hoo!

    Great recipe, Cleo. I'm starving and wish I could eat these pictures!

  9. Huge congrats on the book's release. It looks like a fabulous read.

  10. I just passed the Versatile Blogger Award on to you! Please stop by my site to see details and pass it on to others. =] http://www.freespiriteater.com/2011/05/food-blog-award-and-giveaway.html

  11. Woo, congrats to Avery -- I just finished The Long Quiche Goodbye the night before last and loved it!

    (I have celiac disease and am allergic to casein; it's lovely to be able to enjoy the cheese vicariously, although I did worry about cross contamination for the gluten reactive daughter niece in the book; overidentification, much? *g*)

  12. Carys, thanks for your message. I do understand the concern about contamination, but I have to admit it has rarely happened to me. If I have a reaction, it's because some "nut" in the kitchen didn't listen to me and added canned soup or soy sauce. Sheesh.

    Enjoy life!


  13. I am absolutely head over heels in love with this recipe! Thank you so, so much for sharing this amazing find, Cleo. My tummy's already growling in anticipation.

  14. Back to say I've now read both books and am looking forward to the next one and ... we had this quiche last night for supper and neither of us could stop raving about it - delicious! This is going into rotation for light summer meals for us. Thanks!