Pork jowl is getting a fast and fancy makeover. These succulent meat bits transform into a French classic as they nestle in a savory egg custard with cheese.
store-bought piecrust (or homemade)
1/2 pound pork jowl, cut into 1/2-inch pieces
1/4 cup green onions, chopped
1/2 cup Gruyère cheese, grated
1/2 cup Parmesan cheese, grated
5 large eggs, beaten
1 cup heavy cream
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
a dash of ground nutmeg
Artist: Sidney Bechet
Album: Ooh La La!
1. PREP THE CRUST
Preheat oven to 425F. Fit and crimp pie crust into pie plate. Pierce the bottom with a fork to avoid air bubbles. Bake for 6-7 minutes, or until lightly browned. Remove and set aside to cool.
2. COOK THE PORK JOWL
Place pork jowl in a skillet and bring to medium heat. Turn the pieces as they shrink and brown. Remove from skillet; drain on paper towels.
3. MAKE THE FILLING
Whisk together eggs, heavy cream, Kosher salt, pepper and nutmeg. Layer the pork jowl bits, green onion, and Gruyère on the pie crust then pour in the egg mixture. Sprinkle Parmesan on top.
3. BAKE THE QUICHE
Bake for 30 minutes or until lightly browned. Cool for 10 minutes before serving.
Recipe adapted from:
One thought on “Better than Bacon Quiche”