Whenever I serve this bread, it creates a great deal of spirit and excitement. Serve it with an herbed cheese, a delicate pate and a glass of wine and watch the happiness glow.

1 cup flour
4 tablespoons butter (1/2 stick)

1 tablespoon dried onion flakes
1 cup milk

4 eggs, at room temperature

2 teaspoons Dijon mustard
1/4 teaspoon salt
1 cup grated Swiss cheese (1/4 pound)

2 tablespoons grated Parmesan cheese

In a saucepan, sauté together flour and butter, stirring for 2 minutes. Add the onion flakes and milk and continue stirring until mixture thickens into a beautiful white sauce. Transfer mixture to the large bowl of an electric mixer.

Beat in the eggs, one at a time, beating well after each addition. Beat in the mustard, salt and cheese until blended.

Grease a 10-inch porcelain quiche baker. Spoon dough along the edge of the pan to form a 1 1/2-inch ring. Sprinkle top with grated cheese.

Bake in a 400° oven for 15 minutes. Lower heat to 350° and continue for about 30 minutes or until Gougere is puffed and golden brown. Serve warm with soup, with cheese or paté, or simply with a glass of wine. Serves 6.

Note: - Batter can be made earlier in the day, spooned into the porcelain baker and refrigerated until ready to bake. Add a few minutes to baking time.
- This pastry can be baked earlier in the day and heated before serving. But, it is best made close to serving time.

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