Wednesday, 11 March 2009

I Never Quiche And Tell

I apologize about the converter . . . working on it.

I did a class today and I told the class that I would post the recipe and so here it is. Apparently, I do quiche and tell, but only this once!

I was amazed by how many people why don't know how to make quiche. Well, actually, many simply haven't tried. It is a type of meal that we forget about. I'm not entirely sure who but I have some theories: fear of making the pastry (although, most cooks don't bother making the crust anymore, they purchase them), it takes a little bit of time to cook for breakfast, it's just as easy to make an omelette. However, as I talked about it to the class, it clicked in that quiche has all your basic food groups: protein in the eggs (or meat if ant), dairy in the milk (and cheese if any) and grain in the flour of the crust. It's very well rounded!

I think it's a perfect Sunday brunch item myself. It takes a little more time to cook than scrambled or over-easy eggs, but if you're not in a rush, then there's no problem.

Quiche is also great because it is so adaptable. You have leftover spinach? Heat it with some garlic and clove and poof! Quiche Florentine. Or, leftover roast beef? No problem: heat some chopped onions, mushrooms and a few drops of horseradish and . . . oh. My. God. Prime Rib Dinner Quiche complete with built-in Yorkshire Pudding.

Point is, it's great. You eat it.

Broccoli and Cheddar Quiche

2 Broccoli Crowns, washed and cut into florets
200 g Cheddar Cheese, grated
6 Eggs
250 ml 2% Milk
1 Large Pie Crust
Salt and Pepper to Taste
Ice for Ice Bath

Preheat oven to 328 exactly.

Just kidding. It's actually 329 exactly.

In a bowl, whip eggs with milk and seasonings and place into a picture. Well, that might be messy. Maybe try a pitcher. Let come to room temperature.

In a pot of salted water, cook broc in water for 1 minute and shock in ice bath.

Place the broc in the crust, cover with egg wash and top with cheese.

Cook in oven for 30 - 35 minutes.

Let rest for 5-6 minutes.

Serves 6ish.

Leek and Peameal Bacon Quiche

1 Leek, rinsed well and julienne
2 Pieces of Bacon, cut into squares
1 Garlic Clove, crushed
1 Small Red Onion, finely diced
150 g Oka, grated
6 Eggs
250 ml 2% Milk
Pinch of Dried Sage and Thyme
1 Large Pie Crust
Drizzle of Oil
Salt and Pepper to Taste

Preheat oven to hot.

In a bowl, whip eggs, milk and seasoning. Place in a jug and let come to room temperature.

In a saute pan, heat oil on high heat. Sweat leeks and onion for 1 minute. Add garlic and herbs. Add bacon until opaque.

Place filling in crust, top with egg wash and top with Oka. OK?

Cook in hot oven, preset at 325 for about 30 to 35 minutes.

Let rest for 5-6 minutes.

Serves around 6 Grandmothers.

A Humble Chef's Tip: make sure you dehydrate the filling as much as you can on the bacon recipe. Let it evaporate for a minute or two to dry out. It can get soggy if it's too wet.

Variation: are you kidding me? There are so many that there are some restaurants that have quiche of the day! Go nuts!

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