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.
two medium bowls
store-bought piecrust (or make your own)
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
dash of ground black pepper
dash of nutmeg
Artist: Sidney Bechet
Album: Ooh La La!
- 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 cool while preparing the filling.
- Fry pork jowl in a skillet over medium heat, turning pieces as needed; fry until fat is translucent and browned. Remove from skillet; drain on paper towels.
- Whisk together 5 eggs, 1 cup heavy cream, 1/2 teaspoon Kosher salt, ground pepper and nutmeg.
- Sprinkle pork jowl bits, 1/4 cup green onions, and 1/2 cup Gruyère cheese, each layered individually over the pie crust.
- Pour egg mixture over pork jowl, onions, and Gruyère cheese. Sprinkle 1/2 cup Parmesan cheese over egg mixture.
- Bake for 30 minutes or until lightly browned.
- Cool for 10 minutes before serving.
- Serve with a side salad and a glass of French wine.
Recipe adapted from: