4 large eggs
1 1/2 cups milk
1/2 cup corn starch or any GF flour
4 oz bacon
1 1/2 cups shaved or grated parmesan or gruyere cheese
1/3 cup minced onions
4 oz minced mushrooms
Herbs, dried or fresh: thyme leaves, chopped parsley, basil or oregano and some pepper
Preheat oven to 375°F. Lightly grease a 9 inch quiche dish or individual ramequins. Spread cheese evenly in bottom. In a pan, brown the bacon, cut in small pieces, then add mushrooms and/or onions and cook until brown. Put this mixture on top of the cheese .
Mix the corn starch or flour with ½ cup of the milk until it totally dissolves. Add the eggs, stir well, then add the rest of the milk and herbs. Carefully pour over filling in your dish/ramequins.
Bake for 45 minutes to 1 hour. The top should be golden brown and a knife inserted near center should come out clean.
You can use any kind of milk. More fat will make a richer taste. You can use less milk and add half-and-half or cream. You can use rice milk to reduce dairy product.
I use kitchen scissors to cut the bacon in pieces. I use a peeler if I have a block of cheese.
This quiche is best cooked at the last moment and served still warm. Excellent for a brunch, dinner or party. Goes great with a nice green salad.
Bon appetit !