Blessed are the Quiche Makers!

My recipe for you this week is a quiche to die for. :) Our own Avery Aames is celebrating the publication of her third Cheese Shop Mystery today. Clobbered by Camembert 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 shop Fromagerie Bessette. 

To learn more about Avery's new mystery,
view a book trailer, or find quick links
to purchase it online, visit Avery's
website by clicking here.

To help Avery celebrate the release of her new Cheese Shop Mystery, I'm revisiting an excellent recipe she shared with me last year.

Avery's amateur sleuth, Charlotte, who runs the cheese shop with charm and grace, creates a new quiche every week for her customers. Avery very generously shared one of Charlotte's recipes with me last year. I whipped it up for a brunch and my husband and I inhaled it.

This quiche is absolutely delicious with fragrant layers of flavor that transcend the average fare. I think it would also make a delicious and romantic Valentine's Day dinner. Because, yes, real men DO eat quiche. Just ask my hunky husband!

So here you are--a killer of a quiche recipe courtesy of my fellow crime-writing cook...award-winning author Avery Aames!

Happy
Publication Day,
Avery!

Avery Aames' 

Vidalia Onion
and Bacon Quiche

Serves 6

Ingredients:

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

Directions:

(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

www.CoffeehouseMystery.com 

And congrats again 

to Avery on the release of

Clobbered by Camembert!