Posts Tagged ‘pie crust’

6
May

Quiche two ways, both dodgy and delicious

   Posted by: Livia    in dinner/lunch, Recipe

The past couple weeks, my friends and I have been having collaborative dinners.

Yesterday, it went like this:

NoCounterspace: if you want to have dinner at my house (dining out is fine), I have: more potatoes, more asparagus, bell peppers, onions, eggs, cooked zucchini of dubious virtue. I could make a frittata or possibly a pizza (never tried before, but I think I can buy pre-made dough at the coop sometimes).

geeksdoitbetter: i have roasted eggplant, mushrooms, onions wanna make a quiche?

NoCounterspace: There could be quiche!

geeksdoitbetter: shall we pitch the communal cooking idea @ Lulu?

And the pitch went like this:

Lulu –

Geeksdoitbetter has concocted a quiche dinner idea. It could be cooked your house, or at mine if you want some but not until 7pm.

ingredient options from me include:
more potatoes
more asparagus
bell peppers
onions
fresh or roasted garlic
cooked zucchini of dubious virtue (just means they need checking, not that they are necessarily bad)
raw yellow squash of dubious virtue
radishes

cheddar
rustic cheddar of eww
blue cheese
parmesan
homemade soft cheeses

ingredient options from Geeksdoitbetter include:
roasted eggplant
mushrooms

And we decided to make two quiches (for 4 people). One full of tasty things that Lulu’s husband (G) hates, and one full of things he could eat. G was included in the emails and could have been in on the decision making process if he’d answered them, so there’s no gender discrimination here.

So first on pie crust. I’m new to baking, yeah? I’ve never made pie crust. On the other hand, I really like the Pillsbury refrigerated crust that you just pull out and unroll. I think it tastes good and would be aiming to have any crust I made at home taste like that one. So why not buy that one? (note: I am considering changing this attitude now that I both own a food processor and have been introduced to Lulu’s pie crust, which is indeed better than Pillsbury’s – maybe over the next few months, but not this night)

I really wanted to use up some of my potatoes, so the first thing I did was to wash two handfuls (small red potatoes), cut out any bad parts, and throw them onto a baking sheet. I added 2 teaspoons of olive oil and put them on the low rack of the oven. Then I started the oven heating up to 350F, where I’d be baking the quiches.

I tasted Geeksdoitbetter’s roasted eggplant leftovers (eggplant, onions, some herb mix that included rosemary), and they were going to be delicious with the potatoes, so that was planned. If I hadn’t found anything to go with the potatoes, they would have made a good side dish, anyway.

Then I pulled a pound of bacon out of the freezer (because the pieces in the fridge had gone off). Open the package, cut the strips in half width-wise (because they fit in a round skillet better that way) and forcibly separated about half of the half strips (quarter of the pound) out to cook (and put an eighth of a pound into a half pint takeaway container in the refrigerator for easy use later). Put that in my little cast iron skillet and popped it into the oven next to the potatoes, with the slices still all frozen together.

Now for the pie crust. I selected my two 9″ pie plates, unrolled a crust into each of them, settled it into the shape, tucked the edges under and pressed them into place, and took a fork and pricked the shells thoroughly. Then I cracked two eggs into a bowl and brushed the crusts with just the egg white bits (but no need to get another dish dirty – and you can just scramble the eggs for the filling in this bowl). Pie crusts go into the 350F oven (which had reached temperature by now) for 15-20 minutes – they’ll be golden, but not brown.

I pulled the skillet with the bacon out of the oven and started cooking it on the stovetop where I could watch and micromanage. By now the pieces were easy to separate, so I moved everything apart.

Then I took a bunch of asparagus, trimmed the bottoms, sliced them into 1cm pieces, and pre-cooked them on the stove in 1 teaspoon of olive oil. Over fairly high heat (7-8 on a knob with numbers) they got a nice bit of roastiness in 8 minutes. I could have put them in the oven, too, but I wanted to be able to look them over.

From my freezer, I pulled out the tomatoes I had grown and Geeksdoitbetter had dehydrated 2 summers ago and sliced them into small pieces.

Right – so here’s the plan.

Quiche 1 (with things G does not like): Roasted eggplant and onions with roasted potatoes and goat cheese

Quiche 2: Asparagus, dried tomatoes, bacon, cheddar cheese

Pulled the first cooked crust out of the oven… and, well, it has sagged a bit and isn’t all that pretty. Luckily, that’s the opaque pie plate, too. So because Geeksdoitbetter is dating him, she decides that G gets to have the pretty quiche, and I load up the less pretty one with the eggplant and roasted potatoes. I pull out my 5 ounce log of chevre, and I manage to fit all of it in the quiche (in nice rustic chunks). The pie is pretty full!

I mix up 4 eggs (two of which have had some of their whites used on the crust already) and pour in about a cup and a half of whole milk – not all of the liquid fits in the pie plate… let’s say I only got 2/3 of the mixture in. Set that up to bake.

Take the other pie crust, which has stayed in place and is lovely. I dump in the asparagus and tomatoes. And it’s really not taking up nearly as much space. So I do quickly sautee a smallish onion (cut into quarters and them thin crescents) and drizzle about half a teaspoon of balsamic over them at the end. Add them in, too!

So we have asparagus, 2/3 of the cooked bacon (crumbled), onions, dried tomatoes, and 3 ounces of sharp yellow cheddar cheese, thinly sliced into short pieces. I added the rest of the egg mixture and then quickly scrambled two more eggs and a bit more milk.

They should probably bake about 40 minutes, but quiche is never done when I expect it to be. I suspect it’s because there’s such a range int he possible density of fillings and that I freehand my ratio of liquid dairy products (milk or cream or whatever) to egg.

But we had it cooking for about 25 minutes when 8pm hit. By then things were not sloshy and we could relocate to Lulu’s kitchen.

The asparagus one was not as pretty as desired. My last egg scrambling could have been more thorough and patches of egg white were visible. No problem! I’d already planned to top that one with the rest of the bacon, so I gave it a quick dusting of paprika and then crumbled the bacon on top.

We relocated, put the quiche’s back into an oven, and settled down for a pot of tea and chatting. And it had to heat up from scratch, so the heating times are complete bunk here.

But 25 minutes later, both quiches could pass the knife test. We pulled them out of the oven and ate them while hot. Because hot quiche is even more delicious than room temperature quiche.

And they did not suffer one bit for all of the dodginess in the preparation. The texture was smooth and the appearance was lovely… well, lovelier on the asparagus one because the eggplant one was clearly overstuffed and abundant, so still sexy but not as elegant.

Everyone went back for seconds, and they were still tempting once we were full. Quiche is amazing!

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