Similar to popoovers, this wonderful recipe should be served either as part of an appetizer course, or as an accompaniment to roast beef or venison.

Fallen Bacon Puff
Recipe type: Brunch
Serves: 8
  • 2 green onions; cut 2" pieces
  • 1/4 pound Gruyere cheese
  • 2/3 Cup water
  • 1/3 Cup cold milk; plus
  • 2 Tablespoons cold milk
  • 1/2 Cup butter; plus more
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-grated nutmeg
  • freshly-ground black pepper, to taste
  • 1 Cup flour
  • 4 eggs
  • 4 cooked bacon slices; crumbled
  • 1 egg; mixed with
  • 1/2 teaspoon salt
  1. Trim rind from Gruyere and cut cheese into cubes. Place green onions and cheese in processor bowl. Process until cheese is coarsely chopped; set aside on foil. Do not wash the bowl.
  2. Bring water, 1/3 Cup milk, butter, salt, nutmeg and pepper to taste to boil in small saucepan over medium heat. Remove pan from heat. Use wooden spoon to vigorously stir in flour until mixture is well combined and leaves side of pan, about 1 minute. Return to heat and cook, stirring often, 2 minutes.
  3. Transfer dough to processor bowl. Turn on processor and add 4 eggs through feed tube, stopping once to scrape down sides, until mixture is thick and smooth, about 20 seconds. Add remaining milk; process 5 seconds. Add reserved cheese mixture and bacon; process 5 seconds more.
  4. Grease 8-inch tart pan with removable ring and lightly sprinkle with water (steam will release puff from pan after it is baked). Transfer dough to tart pan. Use your finger dipped in egg-salt mixture to even dough's thickness and smooth any rough edges.
  5. Bake at 400 degrees until well browned, about 27 to 30 minutes. Let rest 10 minutes. Remove from tart pan. Cut into wedges. Serve warm.
This recipe yields 8 servings.

Each serving: 285 calories; 704 mg sodium; 183 mg cholesterol; 21 grams fat; 12 grams carbohydrates; 11 grams protein; 0.06 gram fiber.

Comments: Serve this pancake-like quiche at brunch with fruit or for lunch or supper with salad or soup.

NOTES : Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner

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