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16
Deviled Eggs
This timeless hors d’oeuvre is welcome at any
party or brunch table.
Makes 24 servings
12 large, hard-boiled eggs
½ cup mayonnaise
1½ teaspoons Dijon-style mustard
1½ teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon capers, drained
½ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
Paprika for garnish
1. Peel the cooked eggs and carefully slice
in half. Place the egg white halves on a
clean work surface. Remove yolks and
put them into a medium mixing bowl.
Using the hand blender attachment,
blend on Speed 1 until yolks are broken
up into small pieces, about 45 seconds.
Add the remaining ingredients and blend,
on Speed 1, until completely smooth.
Taste and adjust seasoning as desired.
2.
Using either a small spoon, or a piping
bag fitted with a star tip, scoop or pipe
the yolk mixture into the center of each
white. Sprinkle with paprika before serving.
Nutritional information per serving:
Calories 54 (70% from fat) • carb. 1g • pro. 3g
fat 4g • sat. fat 1g • chol. 108mg • sod. 144mg
calc. 15mg • fiber 0g
Bacon and Swiss Quiche
An American take on the classic French
Quiche Lorraine, we substitute bacon for the
traditional lardons.
Makes 12 servings
½ recipe Pâte Brisée (page 38)
8 ounces thick-cut bacon, diced
1 small shallot, finely chopped
1 cup half & half
4 large eggs
Pinch kosher salt
Pinch freshly ground black pepper
1 cup finely shredded Gruyère cheese
(or another similar Swiss cheese)
1 tablespoon thinly sliced chives
1. Preheat oven to 350°F with one rack in
the lower position and one rack in the
middle position.
2.
Roll out the rested pâte brisée dough and
fit into a 9-inch tart pan with removable
bottom. Prick the bottom and sides of the
dough with the tines of a fork, being sure
to not pierce all the way through. Chill
until firm, 15 minutes in the freezer, or 30
minutes in the refrigerator. Once chilled,
line the dough with foil, and then weigh it
down with pie weights (dried beans or rice
work just as well). Place the tart pan in the
lower position of the preheated oven and
bake for 25 minutes, or until the dough
no longer looks wet. Carefully remove
the foil with weights and then move the
shell to the middle rack for an additional 5
minutes, or until lightly browned.
3.
Remove and allow to cool completely
before filling.
4.
In a medium to large skillet, cook the
diced bacon until browned and crispy.
Remove and transfer to a paper towel-lined
plate to drain excess oil. Remove all but
about 1 tablespoon of the bacon grease
and then return the skillet to the stove.
Set over medium-low heat and then add
the shallot. Sauté until softened. Remove
and allow to cool slightly.
5.
Put the half & half, eggs, salt, and pepper
into a medium mixing bowl. Using the
beaters, mix on Speeds 2 to 3 until
completely combined, about 1 minute;
you want to be sure there are no flecks
of egg yolk.
6.
Place the cooled tart pan onto a rimmed
baking sheet (this will make it easier to
transfer to the oven). Sprinkle the bacon
and shallot evenly on the bottom of the
blind-baked tart shell. Pour the half & half/
egg batter over the bacon and shallot,
and then top with the shredded cheese.
Sprinkle the chives on top of the cheese.
7.
Carefully place the filled shell on the pan
onto the middle rack of the preheated
oven. Bake until it is just set around the
edges, but still a little jiggly in the center,
about 20 to 22 minutes.
8.
Remove and allow to cool slightly before
slicing and serving.
Nutritional information per serving:
Calories 283 (72% from fat) • carb. 8g • pro. 11g
fat 23g • sat. fat 12g • chol. 120mg • sod. 571mg
calc. 76mg • fiber 0g
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