If you are anything like me, you are in full-swing of the post-holiday blues. Your Christmas tree is sitting road-side and your packing up the last of the tree decorations, and pondering over how you are going to keep your New Year’s resolutions.Time for a break and a little comfort food to get you through this transitional month.

This quiche is very delicate and elusive in flavour, and is perfect to serve for a Sunday brunch or luncheon. Served with a fresh fruit salad of strawberries, papaya and pineapple and a few slices of banana bread would make this menu complete.

This recipe comes from one of my favourite cookbooks called: A Private Collection, written by the Junior League of Palo Alto (northern California). It is a compilation of special recipes, not readily found in other cookbooks, that have been lovingly shared by aunts, mothers, grandmothers and dear friends over the years.

QUICHE with WHITE WINE and SHALLOTS:

Ingredients:
1/2 cup minced shallots
1/2 cup dry white wine
6 eggs
1 teaspoon salt
1/4 teaspoon white pepper
3 cups heavy cream
Dash of freshly grated nutmet
12 ounces Gruyere cheese, grated
1 10×2″ pastry shell, baked*

Preheat oven to 400 degrees

Place shallots and wine in a saucepan and bring to a boil. Lower heat and simmer for 2 minutes. Set aside to cool.

Sprinkle salt and pepper over eggs. Beat lightly, then beat in cream, nutmet, and wine-shallot mixture, respectively.

Sprinkle grated cheese evenly over the pastry shell. Pour in custard mixture.

Bake for 25-35 minutes or until golden brown and firm in center. Let rest 5-10 minutes before cutting.

*Note: This recipe will fill 2 8-inch shells, but reduce baking time.

Serves 6 as entree, 12 as a 1st course.
Preparation time: 15 minutes
Baking time: 30 minutes