by Rosemary Scott, Deep Cove Market –
This month’s recipe is a tribute to Chef Lucien Frauenfelder (pictured top left). Swiss born in 1938 and European trained, he will be sadly missed and remembered by all his friends, family and loyal customers at Bistro Suisse in Sidney. He wanted to share one of his recipes as a thank you and farewell!
1¼ lbs (567grams) Swiss cheese
1¼ lbs medium cheddar
1 lb bacon
3 lbs onions, sliced thin
9 eggs
6 cups (1.5 litres) whole milk
1.5 cups flour
salt, pepper, nutmeg
Pastry
7 cups flour
1 lb Tenderflake lard
1 egg
2 tbsp white vinegar
1.25 cups ice cold water
Make dough following the instructions on the lard package. Grate cheeses and set aside. Cut bacon into small strips and fry slowly without it browning; add sliced onions and fry over low heat until the onions are transparent. Set aside.
Beat eggs with whisk; add milk and mix well. In a large bowl, mix the flour, salt, pepper and nutmeg. Add the milk/egg mixture and whisk briskly until smooth. Add the cooked onion bacon mixture and then the grated cheese. Season to taste.
Line two baking sheets with rolled out dough all the way up the sides.Pour the mixture into them, and bake at 400°F for about 30 minutes or until golden brown. Let cool slightly and cut into squares or diamond shapes. Serve hot.
This recipe freezes beautifully if you want to pre-cut your servings and wrap individually for future meals. This is a very large recipe; I didn’t cut it in half but would think that most people would want to.
I felt very privileged to meet with Chef Lucien before he passed to discuss sharing his recipe with you. I hope I did this quiche justice!
