Queen of the Quiche

I've been making quiche for years now and have been known to make about up to dozen  - for Beth's high school graduation party in 2000. It's become a standby for brunches and I've probably made several hundred - well, perhaps five hundred, in the past three decades.

Whether you make your own crust or use pre-made crusts (either works, believe me), make sure that you pre-bake them for about 12 minutes in a 400 degree oven.  I use ceramic pie beads and I have about four sets so that I can load the crusts up with beads to keep them from puffing up and breaking. I wash the beads occasionally and store them in a quart-size glass jar between uses.  One thing you'll want to do is make sure that all the beads are removed from the crust.  No guest wants to break a tooth.  You can use dried beans (pinto, kidney) but I've found that bits of the crust stay on the beans. And I always toss the beans out after I've used them which seems like a waste.  (In a pinch, when I'm away on vacation without my quiche equipment I use the beans.)

I use deep dish fluted metal quiche pans with removable bottoms.  The bottom disks are impossible to buy separately, so make sure that you don't leave them behind in someone else's refrigerator with the leftover quiche.

Spray some PAM or layer some shortening between the bottom rim of the pan and the removable bottom and sprinkle that PAM with a bit of flour.  It puts a coating that adheres the bottom to the pan and avoids any of the custard spilling out into the oven. Any cracks in the crust will cause the custard to leak through.  Another option is to cut some waxed paper or parchment paper just a tiny bit larger than the bottom of the fluted pan.  Sometimes I cut a bunch of them to have on hand.  Place the waxed paper or parchment paper on top of the removable bottom and under the crust. You can remove the bottom of the pan and the parchment before putting the quiche on a serving platter.  Find out the options you like and use them.

Roll the crust a bit thinner than the pre-made thickness.  Ideally, it will rise at least 1-1/2 inches above the bottom of the pan.  That's the best part about making your own crust.  Make a recipe with a yield of four crusts for three quiches and you have a nice high crust.

Cool the crust - make it the night before if you'd like.  You can also freeze them baked and wrapped. Whatever works.

Recipe combinations are endless.  I make mushroom, potato, sausage, vegetable, bacon, artichoke, avocado, leek ... you name it, I add flavors together and throw them in the quiche.  For cheese, I've made 8-cheese quiche adding cheddar, Havarti, Brie, Feta, goat, Swiss, Asiago, Parmesan, Romano, Monterey-Jack. Swiss or Emmenthaler or Gruyere work really well with potatoes. Cheddars and Jack work well with sausage and bacon. Goat and Feta work really well with mushrooms and vegetables. Add fresh rosemary to the potatoes, fresh basil to the sausage. Make sure you use lots of freshly ground pepper and sea salt.  Sliver long slices of cut scallions or shallots.  No combination is terrible (although some of my seafood quiches haven't turned out delicious.)

So, for this past Easter I made ham, shallots, avocado and scallion quiche with Emmenthaler and Gruyere cheese.  I sauteed the shallots, diced the ham and avocado and sprinkled on the scallions.  (I always use garlic but not with shallots which have a garlicky taste to begin with.)

Sprinkle the ingredients on top of the quiche crust and toss in about one and a half cups to two cups of cheese, mixing with the meat and vegetables.

For the custard I mix five eggs and 1-1/4 cups of half and half.  I whisk in 1/4 cup of Wondra flour and salt and pepper.  The ratio of eggs is 1 large egg to  1/4 cup half and half. (We had two dozen fresh eggs this Easter which was a treat!)  Pour the custard over the ingredients in the quiche pan. Sprinkle grated Asiago and Parmesan or just Parmesan on top.  Place some scallions, diced or cut lengthwise on top.  Grind some more pepper and salt on top and put in the hot oven immediately.

Bake for about 30 minutes at 350 degrees.  Convection bake works a bit quicker sometimes.  If you are making multiple quiche it might take longer.

Check by making a small slice on the top of the quiche with a sharp knife - if it comes out clean, it is done.  Let it sit for at least 15 minutes before serving.  Poke your hand under the quiche bottom rising the removable bottom and the quiche from the fluted pan. (Remove bottom and parchment if you'd like.)  Place on a platter and serve!

Get creative and think about combinations of food you eat everyday. Cook your ingredients first (except for avocado and herbs.)  Potato chunks with rosemary and shallots and leeks; chicken and mushrooms with tarragon; cilantro and fresh avocado and onion; sausage and multi-colored peppers and basil.  Or just plain cheese and herbs.

Creamy Spring Onion Soup

2 tablespoon(s) extra-virgin olive oil
4 bunch(es) scallions--white and tender green parts cut into 1-inch lengths, green tops thinly sliced
4 leeks, white and tender green parts only thinly sliced
1 fennel bulb, thinly sliced
1 onion, thinly sliced
Salt and freshly ground white pepper
2 cup(s) dry white wine
3 cup(s) water
2 cup(s) heavy cream
3/4 cup(s) buttermilk
2 ounce(s) fresh goat cheese, 1/4 cup softened
In a large pot, heat the oil. Add the white and tender green parts of the scallions, along with the leeks, fennel and onion; season with salt and white pepper. Cook over low heat, stirring, until the vegetables begin to soften, 15 minutes.
Add the wine and boil over high heat until reduced to a few tablespoons, 12 minutes.
Add the water and cream and bring to a simmer.
Cook until the vegetables are very tender and pale green, 15 minutes.
Add the scallion green tops and cook just until softened, 2 minutes.
Working in batches, puree the soup in a blender and return it to the pot. Season with salt and white pepper.
In a medium bowl, whisk the buttermilk with the goat cheese. Ladle the soup into shallow bowls, drizzle with the creamed goat cheese and serve.

Fresh Fruit Salad with Honey Vanilla Yogurt

2 cups homemade plain yogurt 2 tablespoons Literary Bees honey 1/2 teaspoon pure vanilla extract 1/2 tsp. ground vanilla beans 1/2 orange, juice of 1 banana , sliced 1/2 pint fresh blueberries 1/2 pint fresh raspberry 1 pint fresh strawberries , hulled and cut in half 1 bunch green seedless grape , halved Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

New Potato and Pea Salad

Dressing 1/4 cup dry white wine 2 tablespoons canola, or extra-virgin olive oil 3 tablespoons coarse-grained mustard 1/2 cup finely chopped shallots 1/4 cup chopped fresh dill 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper 2 pounds small red-skinned potatoes, scrubbed and quartered or cut into bite-size pieces Salt & freshly ground pepper, to taste 2 cups fresh or frozen peas, (see Note) 2 tablespoons lemon juice To make dressing: Whisk wine, oil and mustard in a small bowl until smooth. Stir in shallots and dill and season with salt and pepper. To make salad: Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium-low and cook, partly covered, until potatoes are almost tender, 8 to 10 minutes. Add peas and cook until heated through, 1 to 3 minutes. Drain and transfer to a large bowl. Add lemon juice and toss to coat. Toss potato mixture with dressing. Adjust seasoning with salt and pepper. Serve within 1 hour.

Spring Fiddleheads

Colin loves fiddleheads and we usually cook them one-too many times each spring. (Think four times a week for four weeks.) Buy a pound of fiddleheads at the market - make sure they look green and fresh. Break off the thick ends so that just the spiral remains. Blanche them in boiling water about one minute and then spoon the fiddleheads (draining as you go) into ice water. They should be richly green. Remove from ice onto a paper towel to dry. Save until ready to cook. Throw the fiddleheads into in a large hot pan of butter and olive oil, salt and pepper. Brown them until crisp on one side and then toss them over and brown on the other. Throw in a handful of thinly sliced prosciutto and cook just until the fiddleheads and prosciutto are crisp. Serve immediately with the rest of the meal. Yummy! Or ... make Fiddlehead Soup!

Norfolk Fields of Gold

Jill and Alyssa texted tonight the tell us that they are at a pub that serves a Fields of Gold cocktail. Not to be outdone ... my honey decided to try one for me. 1 T. honey, 1/3 oz lemon juice, 3/4 oz Grand Marnier, 1-1/2 oz Bourbon.  Blend, shake with ice and strain into a Martini glass. Love you, girls!

Welcome Home on St. Patrick's Day

I happened to choose to spend half of St. Patrick's Day in an Amtrak train car, snoozing, reading and wishing I were home much faster! (I've been away for five days at the Public Library Association conference in Philadelphia.) Gerry 'cooked' up a special drink to welcome me home. It's called 'The Last Word' and you can read about the history many places on the Web. I spent several moments thinking about why Gerry chose this drink. Let's just leave it at that. The Last Word. (Those who know me? You get it.)

It's a great St. Patrick's Day drink (green, after all) and a wonderful 'welcome home' drink. That's my guy, that Gerry! And, yes, there were red roses, too. Here's the official Last Word: 1/2 ounce gin 1/2 ounce lime juice 1/2 ounce green Chartreuse 1/2 ounce maraschino liqueur Shake with ice and strain into a cocktail glass. Source: recipe from "The Essential Bartender's Guide" by Robert Hess.