Tortas and Clofouti

I've finally figured out my favorite ratio of eggs to liquid for the perfect custard/torta/clofouti.
If you like the french style creamy style quiche, this is it.
And now that I've got it, I'm addicted to the combo for all kinds of savory and sweet pies.

First the sweet:

Pear Clofouti

6-8 small to medium pears - blanch, peel, core, slice and then saute gently in brown sugar and a little butter. set aside.

4 eggs
1 1/2 c whole milk
1/2 c sugar
1/2 c flour ( I prefer gluten free)
2 t vanilla
pinch nutmeg
1/2 t cinnamon

Butter a 9" pie plate. Arrange pears on the bottom of the plate.
Mix thoroughly all other ingredients.
Pour over pears.

Bake 350 for 30-40 minutes. Test with toothpick - should come out clean.
It will be fluffy in the oven but will drop when you take it out.
Can be eaten warm or room temperature.

The Savory:

Cheesy Bacon Torta

1 lb cheese - shredded (cheddar, gruyere, jack, or any combination you like)
1 lb bacon - cooked and crumbled (salami, ham, and sausage also work well)

3 eggs
1 1/2 c heavy cream
pinch salt
1/4 t pepper

thinly sliced seeded jalapeno pepper (1-2)
tomato slices - optional


Butter a 9" pie plate. Arrange cheese on the bottom of the plate.
Cover with bacon.
Mix thoroughly eggs, cream, salt and pepper.
Pour over cheese and bacon.
Decorate top with jalapeno, tomato slices, or salsa.

Bake 350 for 30-40 minutes. Test with toothpick - should come out clean.
It will be fluffy in the oven but will drop when you take it out.
Can be eaten warm or room temperature.