Breakfast or Dinner? Why not both? Quiche.
I hope all of you out there have access to a Farmers Market. And not just a few companies selling lame vegetables for more than they’re worth but honest to goodness farmers selling their produce, meats and concoctions. We’re extremely lucky to have multiple markets to not only satisfy our need for good food but bring people out and about like I always imagined Italy way back when. You know, when all the families would run into each other at the Saturday market, spread gossip and stories of extravagance? When you stock up on the fruits and veg in season for the week and see the same faces as the last? Ok well now I’m getting a little carried away in my Italian way back when image but I hope you get the point. Well, the point is I bought eggs. Free range eggs. From an honest to goodness farmer. Oh, and I ran into my dad and his girlfriend.
Anyway, if you’ve never compared a good free range egg to a regular egg (well, regular as in crammed in tiny cage and very unnaturally fed), then you’ve got some work to do. As soon as you put one next to the other its obvious there is something different. First, the yolk is so much richer in a good free range egg making the regular yolk look sickly in comparison. Second, the whites are much more stable (less runny raw) and clearer than a regular egg. And of course the taste is a no brainer.
This post is, however, about quiche. I had never constructed one before tonight. I will be making many more in the near future.
After the eggs were home I realized I still had 8 in the fridge and just like that quiche popped in my head. The recipe for the custard is courtesy of my mother. The pastry is store bought…. Maybe next time I’ll give it a go.
Mushroom, Red Pepper and Bacon Quiche
1 and a half cups cream (I did 1 cup half and half and a half milk)
dash mustard powder
dash cayenne powder
half tsp dried basil
one quarter of a red shepherds pepper, thinly sliced
1 medium green onion, thinly sliced
4-5 cremini mushrooms, sliced and fried until golden brown
3-4 strips of good, thick, smokey bacon, diced and fried until crispy
a half to three quarters of a cup of grated cheese (mixed mozarella and old cheddar)
half a cup of loosely packed spinach, sliced
salt and pepper
Heat oven to 400 F
1. Poke your pie shell, prebake them for 10-15 minutes until golden brown
Lower temp of oven 350 F
2. Assemble custard! Mix cream, eggs, mustard powder and cayenne in a bowl
3. Assemble quiche! In your prebaked pie shells throw in a layer of onion, red pepper, bacon, spinach, mushrooms and cheese and mix carefully with tongs.
4. Make quiche! Carefully pour the custard into pie shell until almost full.
5. If you wish, top with a little more grated cheese (I did).
6. Bake for approx. 40 mins, until the centre dip has risen to give the quiche a domed appearance, the custard doesn’t jiggle, and\or a knife comes out clean.
7. Serve with a salad and vinaigrette or something else clean and fresh to cut the richness. Wine or coffee would also be nice, depending on the time of day.
And of course, the morning after….
Who says real men don’t eat quiche….