French Quiche

• 1 tsp butter
• 2-3 minced shallots (about 2 T)
• 3-4 slices of crispy very smoky bacon, crumbled or chopped in small pieces and cooled
• 2-3 oz brie or camembert
• 2 cup grated mozzarella cheese
• 1 unbaked 9" pie crust shaped in deep quiche dish or pie pan
• 1 cup heavy cream
• ½ cup Half and Half
• 4 eggs - beaten
• 1 heaping tsp fresh chopped thyme
• ½t of salt (or GOYA brand ham flavored seasoning for great smoky flavor)
• 1/8 t fresh ground white pepper
• 1 large Roma tomato – sliced very thinly

Preheat oven to 400F

Melt butter in small skillet.

Sauté shallots until translucent. Let cool slightly.

Sprinkle about 1 cup of mozzarella on pie crust.

Sprinkle bacon pieces over cheese.

Spread shallot mixture over bacon.

Using wire cheese slicer, slice camembert very thinly over bacon. Sprinkle ¾ cup mozzarella over filling.

Place sliced tomato over cheese then put last ¼ cup mozzarella over tomatoes to weigh them down. Beat cream, eggs, thyme, salt (or GOYA) and pepper together with whisk. Pour over filling slowly so all liquid is “absorbed”. Bake for about 35-40 minutes until quiche is puffy and golden. Allow to cool at least 10-15 minutes before cutting. Garnish with fresh thyme sprigs. Quiche can be eaten hot, cold or at room temperature.

T=tablespoon t=teaspoon