Tomorrow, New Year's Day, will probably start late for us - we'll be up celebrating with Dick Clark till at least 12:15 a.m. - actually Dick will be sound asleep by then because we will have watched him at 9:00 EST....but we'll stay up - with toothpicks propping up our eyelids - to watch the Space Needle explode with fireworks....and this year "they" promise bigger and better....we shall be the judges! So, with bleary eyes, cooking a big feast tomorrow morning is not my idea of how to start the new year - but popping this little beauty into the oven and dining on something wonderful is the perfect way ....and it will take the sting out of writing the same old resolutions....one year, we just might keep them!
One year we actually went out on New Year's Eve...some friends rented a boat on Lake Washington - it sounded fun! I think we boarded the boat around 9:00 pm...which is usually our bedtime....but we were all dressed up and we were going to have F U N !!! The boat sailed around Lake Washington - past Bill Gates house - always a highlight on any water tour - and over into Lake Union where were were supposed to arrive right before midnight. We were on time - but Mother Nature was not. We heard the fireworks exploding over our heads....then the clouds lit up with beautiful shades of yellow, orange, red and blue....but we did not SEE one stinkin' firework! Did I mention that it was raining? So, in the rain, our little boat chugged back to the dock in Kirkland - we tied up at 2:00 am....TWO am and NO fireworks! I think there were 30 of us on that little cruise - so yes, it was a big boat, but after 5 hours it seemed much smaller! I do have to admit it was fun and if nothing else, interesting - I have never seen clouds that color before! And that was the one and only time we have ever gone out on New Year's Eve....exciting people we are not!
Bacon and Triple Cheese Quiche - adapted from Great American Home Baking - 1982
1 1/3 cups all-purpose flour
1/8 teaspoon salt
1/2 cup chilled butter, cut into small pieces
2 to 3 tablespoons cold water
10 strips lean bacon
4 large eggs
1 1/2 cups light cream
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1/3 cup shredded cheddar cheese
1/3 cup shredded Swiss cheese
1/3 cup crumbled Bleu cheese
To prepare the crust, in a large bowl, mix together the flour and salt. Using a pastry blender or 2 knives, cut in the butter until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 375 degrees. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 11-inch circle. Fit into 9-inch pie pan. Trim edge, leaving 1/4-inch overhang. Fold under to form stand-up edge. Prick dough with a fork all around the sides and bottom. Bake for 10 to 15 minutes or until lightly golden. Transfer to a wire rack to cool.
Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel to drain. In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with the bacon, and the three cheeses. Bake until golden and custard is set, about 30 minutes. Serve warm.
This can be baked, cooled and wrapped tightly in plastic wrap and kept frozen for up to 1 month. Let thaw in refrigerator and then reheat in microwave. This quiche is also great served for brunch, pair it with fruit and/or a salad and you're good to go! It's got a great flavor and not at all eggy....which is nice for me because I really don't like eggs!