The Sunday night of Labor Day weekend was perfect for bringing together the crew of regulars, gathering first around the dinner table and then retreating to the third floor mancave for a stretch of delightful camaraderie. The menu that evening was shaped by the dessert decision (more about that in a moment), where I found myself with two pie crusts, and quiche for supper seemed a tasty option to pursue with that extra one. Bacon, caramelized onion, and Swiss and Gruyère, in a silky eggy custard with additional flavor-enhancing ingredients, baked up beautifully in that crust to give us quite the marvelous quiche. It was a way to shake things up a bit with an unexpected main dish, gilded by the guilty pleasure of having breakfast for dinner. On the side was the option of a pile of spiced roasted potatoes and a handful of plump and juicy seedless grapes.
The dessert I leaned towards for that night was lemon meringue pie, which I'd made somewhat recently and decided I could really stand to have a bit more of. There are lighter desserts than this, but there are also heavier ones, so this seemed a good middle option. I'm regularly inclined to feel like the lemon could have been punched up more but the diners took a shining to it nonetheless.
Recipe based on "Bacon and Caramelized Onion Quiche," from Mountain Mama Cooks.
"All-Butter Pie Crust," from King Arthur Test Kitchen of King Arthur Baking. See also "Butter vs. Shortening: The Great Pie Crust Bake-Off," by PJ Hamel of King Arthur Baking. [Published 23 November 2013]
"Lemon Meringue Pie," based on a classic and common recipe.
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