My mouth was filled with pistachios when the phone rang.
Nancy, an editor friend, was calling from New York to see how the sick humans and canines were doing.
They have good days and bad days.
"Have you been cooking?" Nancy asked, because she knows that food is my emotional barometer.
On bad days, I can't cook or think. I can barely breathe. On good days, you'll find me in the kitchen.
Nancy is an excellent cook and a foodie; she edits several cookbook authors. So we talked about pistachios. From there, we veered into comfort food.
Yesterday was a happy day. It began with roasted cherry tomatoes and ended with a comforting quiche.
Bacon-Caramelized Onion-Roasted Tomato Quiche
Serves: 4 - 6
10 strips applewood smoked bacon
1 dozen roasted cherry tomatoes
1/2 cup chopped white onion
1/2 cup shredded mild cheddar cheese
1/2 cup shredded Swiss cheese
3 chopped green onions
salt and pepper
Tabasco (few drops, if desired)
2 eggs, beaten
1 ready-made, refrigerated pie crust
1/2 cup heavy cream
1/2 cup 2% milk
2 tablespoons plain yogurt
Place tomatoes in a baking pan and drizzle with olive oil. Salt and pepper. Roast the tomatoes in a 250 degree F oven for 2 hours or until the tomatoes have caramelized around the edges.
Remove tomatoes from pan and drain on a thick stack of paper towels. Set aside.
Preheat oven to 375 degrees F.
Fry and crumble bacon. Keep 2 Tablespoons of drippings in the pan; save extra for another recipe. Over a medium flame, sautee the chopped onions (white and green)
and pinch of sugar. Cook until onions are caramelized.
While the onions cool, roll out pie dough and place into a deep dish pie pan. Using a fork, prick bottom of dough.
Make the filling.
Into a bowl, mix cream, milk, yogurt, eggs, salt, pepper, and Tabasco. Whisk.
Place mild cheddar and Swiss in the bottom of the pan. Over the cheese mixture, spread the caramelized onions. Sprinkle crumbled bacon over the onions. Place drained, roasted tomatoes atop the bacon. Pour filling over the tomato/bacon/cheese mixture.
Bake 40 minutes. If the edges of the crust brown too quickly, cover with aluminum foil.
Today, it's snowing, just a few flurries, and I'm making pistachio fudge.