Quiche

[Penn]

Quiche

Vegetable Filling
168 gr. = 6oz. Of each Diced
Celery
Leeks/Onion
Carrots
Bacon Lardons are ¼” X 1” rectangles

28 Gr.Roasted Garlic or 1 oz
28 Gr. Roasted Shallots or1 oz

Cream Filling
6 large eggs
612 gr H/ Cream Appox 24oz.
10 gr or 1Tsp Salt
1/4 Tsp Pepper
250 gr. Reggiano Parmesan or 1/4lb. Grated

1. Sear the bacon on a low heat add the veg, add the S & P and sweat until tender
2. Chop the roasted Garlic & Shallots and Combine with the above
3. Whip the eggs add the Cheese and the veg mix. Make sure it’s well incorporated
4. Pour into the quiche mold bake @ 425^F 40- 65 Minutes

Notes:
Spring Form Mold 9” Round X 2-3”High 2” is the best.
I use Puff Pastry. Rolled out to ¼” thick well Pricked with a fork.
I let it sit in the refer for 2 hrs before prebaking the shell @ 425^F for 25 Minutes.
10 Minutes before set, sprinkle a little cheese on top.
It should be soft firm to the touch when pulled from the oven. Remember your oven is not
calibrated so the time may be off. Use your sense of touch
*****Let sit for 30-40 minutes before cutting*****
When pre baking the shell make sure you weigh it down with some beans or rice that are in foil.
Think of putting a trash bag in a trash can… you have to line the shell so it does not rise.
You can use other dough’s but not sweet dough’s .
On a 10 point scale this is a 10 taste wise and service wise. Can be reheated without a problem
Great for lunch with a small Salad and French bread, a nice Chard or Champagne.

[Bill Harsey]

Penn,
Thank you, just printed it out for trial here.
My heat treat oven has a very well calibrated digital control.

[2018commo]

Chef Penn,
The Quiche was a hit. I could use some basics on thepastry shell.
I copped out and used a supermarket pie crust, but I am sure one cooked to your specs would be much better.
I also could use a treatise on cheese, the Romano was saltier than I prefer, but Mom liked it.
Thanks for the recipes; just what I needed was another Hobby!
Thanks again,
AO

[echoes]

My Southwest Quiche

1 Pie Crust
5 whole Eggs
3 cups milk
2 Roma Tomatos
1/2 cup chopped Cilantro
6 slices Applewood smoked Bacon
1/2 cup shredded smoked Greyere
1/2 cup shredded hot pepper Jack
1/2 Jalepeno, finely chopped with seeds
Pinch of Salt (for tomatos)

1. Set oven at 350, and place bacon on a baking sheet into oven for approx 20-25 min. (Until very crispy.) Pull out and dice.
2. Shred Cheeses together in a bowl.
3. Chop Cilanto, Jalepeno, and Dice Tomatos in a bowl, add salt and mix.
4. Crack eggs into bowl, and whisk in milk. Mix well.
5. Fold pie crust into pie dish then sprinkle cheese, bacon, tomatos & cilantro mixture.
6. Pour egg mixture evenly over the ingredients.
7. Place in oven and bake for approx. 40-45 min.

To test if done, jiggle the dish. The center should be firm, but do not overcook.

Remember, the Quiche will continue to cook when taken out of the oven hot.

Let stand for 30 min, then slice and serve. This Quiche is best served warm, not hot.

(If you want, add a little chipolte salsa on top.)

Enjoy. (Yeah J, I DID!)

Holly

[Dusty]

That's one dish I've never eaten, and never will.

Nuoc mam on lime sherbet would taste better, but that's just me...

[Roguish Lawyer]

Originally Posted by Dusty

That's one dish I've never eaten, and never will.

I knew there was at least one real man here.

[echoes]

Originally Posted by Roguish Lawyer

I knew there was at least one real man here.

One?

Holly

[Golf1echo]

Both dishes sound very tasty.

Echos That looks and sounds delicious. Nice little spicy heat too. The knife is a little scary...hope it was used for chopping, either way no complaining from me.

[Dusty]

Originally Posted by Golf1echo

The knife is a little scary...hope it was used for chopping, either way no complaining from me.

lol "Run! Run! He's got a quiche knife!"

[Pete]

Originally Posted by Roguish Lawyer

I knew there was at least one real man here.

Real men will eat just about anything

As a barbarian I eat simple Quiche. Fry up a bunch of leftover stuff from the frig, set aside, scramble up about four eggs, fry in the pan, when just about done dump in the other stuff, sprinkle the top with grated cheese, a couple of spoon fulls of Salsa, a glob of sour cream and eat it all right from the pan - I hate to do dishes.

[Dusty]

Originally Posted by Pete

Real men will eat just about anything

As a barbarian I eat simple Quiche. Fry up a bunch of leftover stuff from the frig, set aside, scramble up about four eggs, fry in the pan, when just about done dump in the other stuff, sprinkle the top with grated cheese, a couple of spoon fulls of Salsa, a glob of sour cream and eat it all right from the pan - I hate to do dishes.

lol C'mon, Pete. That ain't quiche. That's a "Whatever Breakfast".

You don't need an apron and a "quiche knife" for that.

[echoes]

Originally Posted by Pete

Real men will eat just about anything

As a barbarian I eat simple Quiche. Fry up a bunch of leftover stuff from the frig, set aside, scramble up about four eggs, fry in the pan, when just about done dump in the other stuff, sprinkle the top with grated cheese, a couple of spoon fulls of Salsa, a glob of sour cream and eat it all right from the pan - I hate to do dishes.

Pete Sir,

That sounds wonderful! Almost like what we make at work, simply called, "a Man's scramble".

Dusty Sir,

Well, will have to try that Nuoc inside the shell with eggs, and see what happens. Serving it with lime sorbet may be good?

Holly

[echoes]

Originally Posted by Golf1echo

Both dishes sound very tasty.

Echos That looks and sounds delicious. Nice little spicy heat too. The knife is a little scary...hope it was used for chopping, either way no complaining from me.

Why thank you.

Actually the knife is a "Chef's Knife", by designation, and is a Wustoff Classic x 50 Cr Mo V 15. It was handforged in Solingen, Germany.

(That is what the sales lady said anyway...)

It is an essential part of my toolkit, and used daily.

Am hopeful that soon my account balance will allow me to purchase the Harsey kitchen set.....that is going to rock!

Holly

[Dusty]

Originally Posted by echoes

Well, will have to try that Nuoc inside the shell with eggs, and see what happens. Serving it with lime sorbet may be good?

Holly

Young lady, I wouldn't go mixing fish sauce and sherbet; even a chef with your capabilities may find it unpalatable.

[echoes]

Originally Posted by Dusty

Young lady, I wouldn't go mixing fish sauce and sherbet; even a chef with your capabilities may find it unpalatable.

Dusty Sir,

Trying new things is something I enjoy....will report back if a successful Quiche can be made with those ingredients.

Have you ever tried Quiche?

Holly