I baked this quiche a week late, but it has been rolling around in my head for a while.
Because I love me a Reuben sandwich.
Good ol' pie crust, blind baked just like the rest of the quiches. Then I laid down a nice bed of sauerkraut, then corned beef, and some Swiss cheese to top it off. The usual egg base was modified to include a bit of my homemade Russian dressing. I reduced the half and half to about 3/4 cup, and finished it off with the Russian dressing. I used about two thirds of a 25oz jar of sauerkraut, and 8oz of the corned beef. There was prolly about half a cup or so of cheese on top, and I might consider adding some inside as well.
Reuben Quiche 2.0 hopefully will include a rye crust. I might try using either rye chips or some rye bread crumbs in place of some of the flour. Oughta be delish.
Showing posts with label Quiche Saturday. Show all posts
Showing posts with label Quiche Saturday. Show all posts
Thursday, August 18, 2011
Wednesday, August 10, 2011
Staff meeting Quiche
The fourth and final pie that I baked all at once for our staff meeting/party at Ian's: Roasted Poblano and Corn Quiche.
As with most quiches of late, I used the standard crust, baked at 375F for ten minutes with pie weights and ten more without. I also used the same eggy stuff I've used quite a few times; you'll find the ratio on the Quiche Lorraine recipe (and each one since, I think).
On to the good stuff: I also roasted up a couple of Poblano Peppers, an ear of sweet corn, and sautéed some onions and mushrooms. I used Fontiago Cheese I got at the Farmer's Market.
It turned out really well, though I burnt one of the peppers and had to discard about half of it. This meant that there was less pepper in it overall, and I think I would even go so far as to increase to three or four peppers.
It didn't take long to make this quiche disappear during the staff meeting. I would say it was a hit.
As with most quiches of late, I used the standard crust, baked at 375F for ten minutes with pie weights and ten more without. I also used the same eggy stuff I've used quite a few times; you'll find the ratio on the Quiche Lorraine recipe (and each one since, I think).
On to the good stuff: I also roasted up a couple of Poblano Peppers, an ear of sweet corn, and sautéed some onions and mushrooms. I used Fontiago Cheese I got at the Farmer's Market.
It turned out really well, though I burnt one of the peppers and had to discard about half of it. This meant that there was less pepper in it overall, and I think I would even go so far as to increase to three or four peppers.
It didn't take long to make this quiche disappear during the staff meeting. I would say it was a hit.
Sunday, July 31, 2011
How could I forget?
Quiche! I've been saving this week's pies for the Ian's staff trip to a Brewers game on Monday, but I totally forgot that I brought back the quiches!
I brought Ben with me to the farmer's market on Saturday (July 23rd) and he helped me pick out some baller ingredients for a quiche. We got some fingerling potatoes, swiss chard, green onions, crimini mushrooms, Hook's Gorgonzola cheese, and a nice big tomato.
This one's with the same pie crust as usual, baked at 375F for ten minutes with pie weights and then ten more without them.
I cut the potatoes into small pieces and boiled them. Nothing fancy.
Then I sautéed the onions with a couple tablespoons of butter, adding the mushrooms once the onions started to soften. As the mushrooms started to soften, the swiss chard went in as well, chopped small, stems and leaves alike. Once all that is sautéed and beautiful, it went into the crust with the crumbled cheese. Some of the potatoes went on top, at which point I had already basically filled up the whole crust. Then I topped it all off with a few nice, big slices of tomato.
I used the same eggy mixture as with a few quiches before: 2 eggs and 2 yolks; 1 1/4 cup of half and half, 1/4 teaspoon salt, 1/4 teaspoon white pepper, and a bit of nutmeg. after I poured it in, it seemed to find a crack or two in the crust and some of it just leaked out. Oh well.
Baked for 30 minutes or so, and then I brought it in to work. Everybody chowed down on it, and everyone had good things to say. I think it was fantastic. Tons of stuff going on in there, and man was it good.
I brought Ben with me to the farmer's market on Saturday (July 23rd) and he helped me pick out some baller ingredients for a quiche. We got some fingerling potatoes, swiss chard, green onions, crimini mushrooms, Hook's Gorgonzola cheese, and a nice big tomato.
This one's with the same pie crust as usual, baked at 375F for ten minutes with pie weights and then ten more without them.
I cut the potatoes into small pieces and boiled them. Nothing fancy.
Then I sautéed the onions with a couple tablespoons of butter, adding the mushrooms once the onions started to soften. As the mushrooms started to soften, the swiss chard went in as well, chopped small, stems and leaves alike. Once all that is sautéed and beautiful, it went into the crust with the crumbled cheese. Some of the potatoes went on top, at which point I had already basically filled up the whole crust. Then I topped it all off with a few nice, big slices of tomato.
I used the same eggy mixture as with a few quiches before: 2 eggs and 2 yolks; 1 1/4 cup of half and half, 1/4 teaspoon salt, 1/4 teaspoon white pepper, and a bit of nutmeg. after I poured it in, it seemed to find a crack or two in the crust and some of it just leaked out. Oh well.
Baked for 30 minutes or so, and then I brought it in to work. Everybody chowed down on it, and everyone had good things to say. I think it was fantastic. Tons of stuff going on in there, and man was it good.
Thursday, July 7, 2011
Quiche Break
'Cause you know how we roll. Quiche Saturdays are going strong. Of course, this was a while ago.
In the interest of time (and because I'm stressing out about receiving an eviction notice (our rental company's accounting department entered the wrong number at the beginning of our lease, and then yelled at us for not paying the four hundred dollars more every month, but refused to just look at the lease I signed and correct the numbers)) (maybe I should stop complaining), I will just tell you how I made this quiche on June 25th.
Just like the rest of the quiches, the standard pie crust was used. I blind baked it at 375F for ten minutes with weights and ten or so more without.
Then I got improvisational. I used the eggy bit from the Quiche Lorraine recipe (cause it was tasty) with some parmesan cheese, and I diced up a nice fresh tomato from the farmer's market. It was a pretty hefty one. So kinda like this:
2 eggs
2 egg yolks
1 1/4 cups half and half
1/4 teaspoon salt
1/4 teaspoon white pepper
pinch nutmeg
1 cup fresh grated Parmesan cheese
1 large tomato, diced
Mix up the eggs and cream and spices, then whisk in the cheese. Spread the tomato in the crust, then pour the egg mixture on top. Bake for about thirty or thirty-five minutes.
In the interest of time (and because I'm stressing out about receiving an eviction notice (our rental company's accounting department entered the wrong number at the beginning of our lease, and then yelled at us for not paying the four hundred dollars more every month, but refused to just look at the lease I signed and correct the numbers)) (maybe I should stop complaining), I will just tell you how I made this quiche on June 25th.
Just like the rest of the quiches, the standard pie crust was used. I blind baked it at 375F for ten minutes with weights and ten or so more without.
Then I got improvisational. I used the eggy bit from the Quiche Lorraine recipe (cause it was tasty) with some parmesan cheese, and I diced up a nice fresh tomato from the farmer's market. It was a pretty hefty one. So kinda like this:
2 eggs
2 egg yolks
1 1/4 cups half and half
1/4 teaspoon salt
1/4 teaspoon white pepper
pinch nutmeg
1 cup fresh grated Parmesan cheese
1 large tomato, diced
Mix up the eggs and cream and spices, then whisk in the cheese. Spread the tomato in the crust, then pour the egg mixture on top. Bake for about thirty or thirty-five minutes.
Wednesday, June 22, 2011
Quiche Saturdays! Fun times for all!
I'm just gonna get to the point on this one. I still have a pie to bake and another pie to tell you all about.
So quiche: Today's (I mean, Saturday's) Quiche Lorraine (whaaaa? this one has a fancy name?) is an Emeril Lagasse recipe.
Regular pie crust again, and this time we're going to blind bake at 375F for ten minutes with weights, then ten more without. Then the oven stays at 375F.
6 ounces thick cut bacon, cut into narrow strips (it was about 7 slices of bacon, I think)
2 eggs
2 egg yolks
1 1/4 cups half and half
1/4 teaspoon salt
1/4 teaspoon white pepper
pinch nutmeg (I used a quarter teaspoon of that too. I like nutmeg, okay?)
1 cup Gruyere or Swiss Cheese (I used closer to a cup and a half of Gruyere)
Fry up the bacon until it's crispy and fantastic. Transfer it to some paper towels and let drain. If you're like me and bought a pound of bacon (if not, you're doing it wrong), then go ahead and fry it up and have a snack. POW.
Then beat up the eggs, and add the rest of those things. If you shred the cheese really fine, it'll whisk in pretty easily. Mix well, then put the bacon on the bottom of the crust. Pour the egg stuff in slowly; the rushing liquid may push some bacon around, so be delicate. Then bake 30 to 35 minutes, until the eggs puff up a little and start to brown on top. Like the custard pie, it'll keep cooking for a bit, so it's cool if the center is still a little wiggly.
The extra yolks in this recipe are a welcome addition. It's richer, yet still really fluffy and moist. Fantastic pie, and I've learned a lot about meringues and custards and crusts this week. Good stuff.
So quiche: Today's (I mean, Saturday's) Quiche Lorraine (whaaaa? this one has a fancy name?) is an Emeril Lagasse recipe.
Regular pie crust again, and this time we're going to blind bake at 375F for ten minutes with weights, then ten more without. Then the oven stays at 375F.
6 ounces thick cut bacon, cut into narrow strips (it was about 7 slices of bacon, I think)
2 eggs
2 egg yolks
1 1/4 cups half and half
1/4 teaspoon salt
1/4 teaspoon white pepper
pinch nutmeg (I used a quarter teaspoon of that too. I like nutmeg, okay?)
1 cup Gruyere or Swiss Cheese (I used closer to a cup and a half of Gruyere)
Fry up the bacon until it's crispy and fantastic. Transfer it to some paper towels and let drain. If you're like me and bought a pound of bacon (if not, you're doing it wrong), then go ahead and fry it up and have a snack. POW.
Then beat up the eggs, and add the rest of those things. If you shred the cheese really fine, it'll whisk in pretty easily. Mix well, then put the bacon on the bottom of the crust. Pour the egg stuff in slowly; the rushing liquid may push some bacon around, so be delicate. Then bake 30 to 35 minutes, until the eggs puff up a little and start to brown on top. Like the custard pie, it'll keep cooking for a bit, so it's cool if the center is still a little wiggly.
The extra yolks in this recipe are a welcome addition. It's richer, yet still really fluffy and moist. Fantastic pie, and I've learned a lot about meringues and custards and crusts this week. Good stuff.
Tuesday, June 14, 2011
Pork (and pork and pork and eggs) Pie
No, not the traditional British pie. It's Quiche Saturday! (Even if I'm a couple days late with this post...)
I'm getting the hang of quiches, so I went ahead and winged it. I got some breakfast sausage, ham, and bacon at the Farmer's Market (it's not all fruit and veggies!) and a hybrid (that's part goat and part cow's milk) cheddar cheese.
About a cup or so of the cheese goes on the bottom of the pie crust after it's blind baked, then I arranged as many of the sausage links as I could fit in the crust. Between the links, I packed in as much ham as I could (I think about a half pound, maybe a little less). The sausage links were whole, and I got the ham in slices then chopped them up in smaller chunks. I fried the bacon a bit, so it was still soft, then weaved a fancy bacon-lattice top for the pie. Then five eggs and a cup of half and half (well, about 3/4 cup of half and half and the rest was milk, cause I didn't have quite a cup left...), beaten up real good and poured over the whole thing. Bake it at 375F for about an hour, until the eggs are fully set. I covered the top with foil about halfway through, because some of the bacon had crisped up and was getting pretty dark.
It was really good. Like, three pigs' worth of delicious.
I'm getting the hang of quiches, so I went ahead and winged it. I got some breakfast sausage, ham, and bacon at the Farmer's Market (it's not all fruit and veggies!) and a hybrid (that's part goat and part cow's milk) cheddar cheese.
About a cup or so of the cheese goes on the bottom of the pie crust after it's blind baked, then I arranged as many of the sausage links as I could fit in the crust. Between the links, I packed in as much ham as I could (I think about a half pound, maybe a little less). The sausage links were whole, and I got the ham in slices then chopped them up in smaller chunks. I fried the bacon a bit, so it was still soft, then weaved a fancy bacon-lattice top for the pie. Then five eggs and a cup of half and half (well, about 3/4 cup of half and half and the rest was milk, cause I didn't have quite a cup left...), beaten up real good and poured over the whole thing. Bake it at 375F for about an hour, until the eggs are fully set. I covered the top with foil about halfway through, because some of the bacon had crisped up and was getting pretty dark.
It was really good. Like, three pigs' worth of delicious.
Monday, June 6, 2011
Saturday=Brunch
And Quiche! And Farmer's Market, so fresh veggies for inside the quiche!
As with last week, we were way full before the quiche was done for all the other brunch things we made. Oh well. Leftovers!
The one is an Asparagus, Leek, and Gruyere Quiche.
As with other quiches, I used the standard pie crust I've talked so much about.
1 tablespoon butter
1 leek, halved and thinly sliced (discard the darker green parts)
1 pound asparagus, thinly sliced
salt and pepper to taste
1 cup shredded gruyere cheese
4 eggs
1 1/4 cups half and half
While the crust is blind baking, melt the butter on medium heat and add the asparagus and leek. Season with salt and pepper and cook for a few minutes.
Then once the crust is done baking and cooled for a bit, spread the cheese in the bottom of the crust, then the asparagus/leek. Beat the eggs with the half and half, and pour them over the other stuff in the crust. Mine barely fit. Bake at 350F for about an hour, until the eggy bit is set.
I fell asleep from food-coma in the middle, and it cooked for about an hour and a half... a little dark on top, but yummy nonetheless.
As with last week, we were way full before the quiche was done for all the other brunch things we made. Oh well. Leftovers!
The one is an Asparagus, Leek, and Gruyere Quiche.
As with other quiches, I used the standard pie crust I've talked so much about.
1 tablespoon butter
1 leek, halved and thinly sliced (discard the darker green parts)
1 pound asparagus, thinly sliced
salt and pepper to taste
1 cup shredded gruyere cheese
4 eggs
1 1/4 cups half and half
While the crust is blind baking, melt the butter on medium heat and add the asparagus and leek. Season with salt and pepper and cook for a few minutes.
Then once the crust is done baking and cooled for a bit, spread the cheese in the bottom of the crust, then the asparagus/leek. Beat the eggs with the half and half, and pour them over the other stuff in the crust. Mine barely fit. Bake at 350F for about an hour, until the eggy bit is set.
I fell asleep from food-coma in the middle, and it cooked for about an hour and a half... a little dark on top, but yummy nonetheless.
Sunday, May 29, 2011
Kickoff Successful!
Well, sort of. I expected more folks to come eat, so we made a TON of food. By the time the quiche was ready, we were all pretty full. So we ate it later in the day. It was tasty!
Anyway, here's the recipe for the quiche:
1 teaspoon butter
1 1/2 cups chopped onions
1/4 pound mushrooms, chopped (I used a bit more; about a third of a pound, I think.)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon crushed dried thyme
1 1/2 cups shredded Swiss cheese
4 large eggs
1 1/2 cups milk
2 tablespoons all-purpose flour
Start out with the standard pie crust I told you about last summer. We also shot some good video of the process (stolen straight from Alton Brown's Good Eats) that we'll share with you after we get a chance to clip it all together properly. After it's blind baked, let it cool for about fifteen minutes. Set the oven to 375F, and get the rest of it going.
To start the filling, melt the butter in a skillet and sauté the onions until they soften up. Add the mushrooms and spices and sauté for about five minutes until they're soft and browned and delicious.
In the bottom of the pie crust, spread the Swiss cheese the sautéed mushrooms. Beat the four eggs, milk, and flour. Pour the mix onto the cheese and mushrooms. I had a little extra that wouldn't fit.
Pop it into the oven for about 40 minutes, until the center is firm. Let the quiche cool for at least twenty minutes, and serve it up! Yum.
I would have posted this yesterday, but I ended up falling asleep after I got done with work and I was in a funk all evening. So here it is, and later tonight or tomorrow I will post the recipe for the Rhubarb Cheesecake I'm working on right now.
Anyway, here's the recipe for the quiche:
1 teaspoon butter
1 1/2 cups chopped onions
1/4 pound mushrooms, chopped (I used a bit more; about a third of a pound, I think.)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon crushed dried thyme
1 1/2 cups shredded Swiss cheese
4 large eggs
1 1/2 cups milk
2 tablespoons all-purpose flour
Start out with the standard pie crust I told you about last summer. We also shot some good video of the process (stolen straight from Alton Brown's Good Eats) that we'll share with you after we get a chance to clip it all together properly. After it's blind baked, let it cool for about fifteen minutes. Set the oven to 375F, and get the rest of it going.
To start the filling, melt the butter in a skillet and sauté the onions until they soften up. Add the mushrooms and spices and sauté for about five minutes until they're soft and browned and delicious.
In the bottom of the pie crust, spread the Swiss cheese the sautéed mushrooms. Beat the four eggs, milk, and flour. Pour the mix onto the cheese and mushrooms. I had a little extra that wouldn't fit.
Pop it into the oven for about 40 minutes, until the center is firm. Let the quiche cool for at least twenty minutes, and serve it up! Yum.
I would have posted this yesterday, but I ended up falling asleep after I got done with work and I was in a funk all evening. So here it is, and later tonight or tomorrow I will post the recipe for the Rhubarb Cheesecake I'm working on right now.
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