Monday’s Recipe
Sausages – eat your heart out
AW1Ed’s Cooking Class Quiche Recipe
Making a double batch, one for tonight and one for the freezer. I like the trick of adding the eggs to the measuring cup, and and then
pouring in the dairy to the desired mark- no guessing! I also cheat and get store bought pastry shells and blind bake (375 degrees for 10
minutes) them when thawed.
In case anyone is wondering “keesh? Wott ees keesh?”, it’s just baked eggs in a pie crust. You can, if you like, add crumbled cooked bacon, chopped onions, shredded cheese, chopped ham, or whatever takes your fancy.
Quiche Julia Childs
Servings 4-6 Units US
Ingredients:
· 3 eggs (or 2 eggs and 2 egg yolks)
· 1 and 1/2 cup whipping cream, half and half or milk
· 1/2 teaspoon salt
· 1 pinch pepper
· 1 pinch nutmeg
· 1/2 to 1 cup grated swiss cheese
· 1 to 2 tablespoon butter, cut into pea-sized dots
· 8 inch pastry shells, partly cooked
(I also add sliced ham)
Directions
1. To partly bake the pastry shell:.
2. Bake in middle of oven at 400 degrees F. for 8-9 minutes.
3. For filling:.
4. Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
5. Beat eggs.
6. Add enough cream (or milk or cream-milk combination) so that
eggs and cream measure 1 1/2 cups total.
7. Add salt, nutmeg and pepper; mix through.
8. Stir in cheese. Check seasoning.
9. Pour into pastry shell and distribute butter pieces on top.
Place on baking sheet.
10. Bake 25-30 minutes or til puffed and browned.
11. Slide quiche onto a hot platter and serve.
And finally, Miss Julia Child gets to tell us about her favorite thing to do in the kitchen: Save the liver!!!!
https://www.youtube.com/watch?v=eSxv6IGBgFQ
Category: Cooking
And for those who like to cook under pressure….
Instant Pot Spinach Bacon Crustless Quiche
Ingredients
6 lg Eggs
1 cup Half and Half
1/2 tsp Kosher Salt
1/4 tsp Pepper
1/2 tsp Garlic Powder
1/4 tsp Onion Powder*
8 slices Cooked Thick Cut Bacon, chopped (or cooked ham, diced)
1 cup Frozen Chopped Spinach, thawed and water squeezed out
1 cup Swiss Cheese, shredded (or your favorite cheese)
Instructions
Spray a 7″ diameter metal pan (such as a cake pan) with cooking spray. Pour 1 1/2 cups of water into the inner liner pot of the pressure cooker.
Crack the eggs into a mixing bowl and beat them.
Add the remaining ingredients and mix well.
Pour the mixture into the prepared pan (leave it uncovered).
Set the pan on the trivet and carefully lower it into the pot.
Close the lid of the pressure cooker and seal the vent.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 25 minutes. High Pressure. The pot will take a few minutes to come to pressure.
When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure.
When the pin in the lid drops back down, open the lid.
Make sure the center of the quiche is set before removing from the pot. If it is jiggly, just close the lid and let it sit a few minutes to cook a little more in the residual heat.
Use silicone or other oven mitts to carefully remove the trivet and pan from the pot.
There may be a small amount of liquid visible on the quiche. That is normal. Just use a paper towel to absorb it, or very carefully drain it.
Invert onto a plate (very carefully, using a kitchen towel or something that will protect your hands from the heat).
Slice and serve.
Recipe Notes
*You can sauté 1/2 an onion in some butter until soft. Then add the cooled onion to the eggs.
As Ex-PH2 / AW1Ed mentioned Julia Child, we’ll throw this into the mix as well.
https://youtu.be/eSxv6IGBgFQ
Classic stuff.
I did put that same link in the bottom of the article, GC. 🙂
It’s okay! I know you meant well.
Wife has occasionally made quiche hot enough to break a sweat over… yum.
Some of them thar sausages crumbled up in it would go over real well too. I like eggs…and cheese…and crumbled up ham/bacon/sausages. And stuffed with same pastry shells.
Tanks Mateys…#timetoeat
I made your famous penny and hot sausage last night.
It’s been too muggy to cook anything warmer than a tea kettle full of water for iced tea in my AO.
Still have that recipe and plan to use it in about six weeks, when the muggy summer weather retreats. 🙂