Thursday, December 6, 2012

Garlic Confit Quiche: Liven up the classic quiche




"Shallots are for babies; Onions are for men; Garlic is for heroes."  - Author Unknown
This small plant variety manages to single-handily have it's own festival, better known as the Gilroy Garlic Festival.  Having this essential knowledge, isn't it time it had it's own quiche. Check out the easy to follow recipe for garlic confit at A Chow Life. Then read on to see how to bring a classic quiche to life with a dose of your house-made garlic confit.


Garlic Confit Quiche





Ingredients:
  • 1 olive oil crust 
  • 18-20 cloves of garlic confit
  • 2.5 oz Boursin garlic and chive cheese 
  • 10-12 Roasted Tomatoes
  • 8 oz (approximately one bag) Cleaned and dried Spinach
  • 1 Tbsp olive oil
  • 1 clove raw garlic
  • 4 large eggs
  • 3-4 large heaping Tbsp sour cream
  • 1/4 cup shredded Parmesan cheese
  • 1/2 tsp Kosher salt and  1/4 tsp pepper
Step 1:
Preheat oven to 400 degrees Fahrenheit. Make one olive oil crust. (see below for instructions)

Step 2: 
While crust is baking, blend eggs,sour cream and salt and pepper.



Step 3:
Heat olive oil in saute pan. Poke a raw garlic clove with a fork and use this to spread olive oil in pan. Once oil is heated add the 8 oz of raw spinach to the pan and, once again using fork with garlic, slowly saute spinach until wilted. Once wilted, remove from heat and drain on a paper towel.





Step 4:

Remove crust from oven. Break up Boursin cheese into small morsels and disperse on quiche crust bottom. Some pieces may melt if the quiche is still hot. This is not a problem. Next, spread  the cloves of garlic confit using a clean fork or spoon onto the crust so that each quiche has a bit of garlic. Do the same with the roasted tomatoes. Then add the drained spinach over all of the previous ingredients. Finally pour the egg mixture into the quiche filling to the top of the crust. Top with the grated parmesan cheese.

Step 5:
Bake in oven at 400 degrees Fahrenheit for 25 minutes until knife comes out clean.





Bon Appétit 


Tips and Warnings:

  • Make extra roasted tomatoes and add to the top of open faced sandwiches. 
  • Follow Garlic Confit Recipe exactly; as garlic in oil carries a risk of botulism.  Do not keep it longer than one week to be on the safe side.
Pairing:
Glass of red pinot noir...I'm loving Cloudline right now even if only scoring 87 wine points. It goes very nicely with this quiche. 

-8 oz Whole wheat pastry flour and All Purpose flour 50/50
- 1 teaspoon fine sea salt
- 1 teaspoon dried thyme
- 60 ml (1/4 cup) olive oil
- 120 ml (1/2 cup) cold water
Makes enough to line a 28- to 30-cm (11- to 12-inch) quiche pan.
Grease the quiche pan lightly with butter and flour. 
Combine the flour, salt, and herbs in a medium mixing bowl. Whisk together. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (I do this with just one hand, in the bowl) until the dough comes together into a ball. Do not over knead.
Yes right after kneading....
Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. 
Transfer the dough on the rolling pin into the prepared pan and line it neatly. Trim the excess dough, and place the pan in the fridge for 30-45 minutes to rest. Preheat oven to 400 degrees Fahrenheit.

Remove the crust from the refrigerator and prick with a fork and place it in the oven at 400 degrees Fahrenheit. Bake the crust for 10 minutes.







Sunday, September 23, 2012

Ratatouille Quiche



Why is it that the Germans always get the brush off when it comes to food? Although it is true that a good bratwurst and weiss bier can't be beat, they do eat other foods.  I'm here to break the stereo type. After all the word quiche comes from the German "kuchen" or cake. The constant battle over the Lorraine region of France has put quiche on the map both in France and Germany. The real question is not Germany verses France but good verses delicious. This quiche falls into the second category.  So here's to another table battle to have with your foodie snob friends; or you could just listen to them hmm and a ww over a slice of Ratatouille Quiche. The choice is up to you....


I decided to venture out and try another quiche crust that included  an egg. Having been never let down by author Clotilde Dusoulier and her book  Chocolate and Zucchini I decided to venture out and try another quiche crust that included  an egg.  She gives her version of Pâte Brisée or Shortcut pastry dough another life. 



Ingredients:

Crust  by Chocolate and Zucchini
 1 1/3 cup All purpose flour
1/2 teaspoon fine sea salt
8 tablespoons (1 stick) chilled unsalted butter, diced
1 large egg, lightly beaten
Ice cold water

Interior: German Recipe book Quiches by Brigitta Stuber

chopped eggplant 
chopped zucchini 
chopped onion 
chopped garlic 
3  chopped bell peppers- red, yellow and orange
chopped medium ripe tomatoes 
8 teaspoons olive oil
Salt/Pepper
2 strands fresh thyme 
1/4 cup fresh basil
1/4 cup  grated Parmesan
1/2 cup grated gruyere cheese
3 Heaping Tablespoons sour cream
2 eggs



Step 1:
Make a Short cut pastry dough per Chocolate and Zucchini




Step 2:

In a warm dutch oven pour 2 teaspoons of the olive oil then add onion and bell peppers. Salt lightly. Cook for about 5 minutes until onions are translucent. Add garlic and cook about 30 seconds. Add tomatoes, eggplant, and zucchini and cook at least 10 minutes or until they are soft. While cooking tomatoes add basil and thyme.  Salt the vegetables


Step 3:
Meanwhile blend sour cream, eggs, salt and pepper until a light yellow color.

Step 4:
Cover partially cooked crust edges with foil. Then fill partially cooked quiche crust with ratatouille filling then pour egg mixture over ratatouille. Cover the top of the quiche with the grated parmesan and gruyere cheese.

 Cook at 400 degrees F for 25 minutes or until knife comes out clean.

Bon Appétit

Tips: 
  • Ratatouille filling can be made  up to a day ahead
  • Cover crust edges with foil before cooking filling to prevent burning
  • How to Salt Properly- Video on seasoning with an essential ingredient
Pairing: 
Impress your friends with a bottle of  Red Rioja Crianza from Spain and keep them guessing French or German then reveal the truth: If it's good it doesn't matter.



Wednesday, April 18, 2012

Feeling fishy? Try some Salmon Quiche


It has been a while since the last posting but moving to a foodie city can be a bit intimidating. Seattle has many things to offer; not the least of them being the fish market. You know it is time to find a way to add fish to a quiche when the fish start flying at the world renown: Pike Place market.

I searched my collection of recipes and found a French recipe for Salmon quiche: Tartes salées et sucrées by Maya Barakat-NuQ The work of translating the French and metric conversion was time consuming. But the first bite of this Salmon and Potato Quiche was all it took to convince me that it was worth the effort! A few changes were made in this recipe to make it easier for those of us living in the States. However, there are still a few slightly-unusual ingredients. So be sure to read the list closely before you make your shopping list. 
Enjoy your Salmon!




Ingredients:
  • 5-6 sheets filo dough or flaky pastry dough (found in freezer section)
  • 3/4 pound fresh uncooked wild caught Alaska salmon chopped into cubes
  • 1/3 pound smoked salmon chopped into bite size pieces
  • 2 medium organic yukon gold potatoes sliced thin
  • 4 shallots
  • 2 medium leeks washed and chopped white and light green parts only
  • 6 eggs and 1 yoke
  • 1 teaspoon of water
  • 1/2 stick of butter
  • 3 tablespoons crème fraîche or sour cream
  • 4 tablespoons of chopped fresh dill
  • sea salt and fresh ground pepper
Special Equipment:
  • 11" round quiche pan

Step 1:

You can make your own filo / flaky pastry dough or purchase it and follow the directions. If frozen, thaw in package for at least two hours at room temperature or overnight in refrigerator. If in the refrigerator let it come to room temperature before using. Butter inside of quiche pan but no need to dust with flour.


Step 2:

Slice the washed leeks. Slice the potatoes thin, using preferably a mandolin. Dice the shallots. Place half of the butter into a 12 inch fry pan that has been heated to medium. Let the butter melt then add potatoes. Cook stirring slices occasionally for about 5 minutes. Add leeks and shallots. Sprinkle sea salt lightly over everything and stir occasionally. Cook about 10 minutes more until tender. Add more salt and pepper to taste. Set aside.




Step 3:

Add small amount of buter to pan and cook fresh chopped salmon for about 1 minute. Pieces may seem slightly raw. This is what you want; they will continue cooking later.

Step 4:

Blend the two eggs and crème frâiche or sour cream, dill and salt and pepper.




Step 5:

  • Heat oven to 425 degrees Fahrenheit.
  •  Layer the buttered quiche pan with the five layers of filo. Do not cut off edges yet. 
  • Place potato mixture on bottom then layer with cooked salmon next layer smoked salmon pieces. 
  • Next, pour egg mixture over layers until filled. Bring the filo layers over the entire mixture until it is almost covered. Cut a half moon shape out of the center so that some of quiche mixture is visible. 
  • Blend egg yolk and water and brush using pastry brush lightly over filo dough. 
  • Place in oven on center rack for approximately 40 minutes until center comes out clean with a knife.




Bon Appétit


Tips:


Pairing:

Glass of Rosé. Favorite: Aix







Friday, June 10, 2011

A Tribute to North Carolina


Sweet Potato Crusted Quiche with Ham




EatQuiche has recently left the heat and humidity of North Carolina for the foodie-filled streets of Seattle. Here is a quiche to remember South East.

From the Beauregard, to the Covington to the O’Henry one is bound to find a sweet potato to love at the North Carolina Farmer's Markets.

No abundance of sweet potatoes? No problem. Any variety will do to allow you this little tribute to the south. And for any of you who have been waiting for a gluten-free crust, it's finally here.

This quiche takes a bit more time but the end process will really make y'all glad you went to the effort.

Ingredients:
  • 6-7 (1 1/2 pounds) medium sweet potatoes peeled and grated
  • 2 Tablespoons of butter, softened,plus more for the pan
  • 12 eggs
  • 1 1/2 cups sour cream
  • 4-5 ounces of Shredded Jarlsberg swiss cheese
  • 1 thick slice of ham diced (Virginia ham preferred but Black Forest will do but no maple)
  • Kosher salt and Ground pepper
  • 4-5 Scallions (Green onions) diced-optional
  • Parmesan cheese for sprinkling on top


Special Equipment:

  • Wax Paper
  • Springform Pan (I used an 11-by- 2 1/2 inch but you could decrease the amount and use a 9 -by -2 1/2 inch pan

Step 1:

Preheat the oven to 375 degrees. Brush the springform pan with butter and line the sides with wax paper and then brush the paper with butter. It is okay to get you hands messy here; don't feel as though you have to use a literal brush.

Step 2:

Peel the sweet potatoes and then grate. A box grater will work. But if you own a food processor, now is the time to take advantage of the grating tool that comes with the machine.

After the potatoes have been grated, squeeze as much excess moisture out of the sweet potatoes as possible. This is an important step! If you have cheese cloth I would recommend using that as it is easier to remove the excess moisture. If not a towel that you don't mind the color changing or as a last resort a roll of paper towels.

Step 3:

Mix in a large bowl the grated sweet potatoes, 1 egg, 1 teaspoon kosher salt and ground pepper. After completely mixing the sweet potato mixture place into the prepared pan using the bottom of measuring cup until it covers the bottom and sides of the pans. Don't worry if it does not reach all the way up the sides as long as it covers the bottom and most of the pan sides. Place in preheated oven for 20-25 minutes if using the large springform pan and when removing make sure the bottom is not too soft and the sides are becoming crispy. If you need you can complete the process by broiling for 1 minute making sure to not let it burn.

Step 4:

While the crust is cooking prepare the egg mixture. In a large bowl whisk sour cream, shredded swiss cheese, 1/2 tsp kosher salt, and ground pepper. Next add 11 eggs and whisk together until combined. It should resemble a creamy yellow custard.

Step 5:

Next pour the egg mixture into the cooked crust and sprinkle ham and scallions (if using) into mixture.

Step 6:

Place in oven on top of a baking sheet for 50-55 minutes if using large springform pan until knife comes out clean or no jiggling is seen when lightly shaken. Allow to cool, remove the quiche from the form and remove wax paper before serving.

Bon Appétit!



Tips:
  • This crust can be substituted with plain potatoes.
  • Frozen hash browns that are thawed and drained can also be used to decrease the time in making the crust.
  • Everything you ever wanted to know about sweet potatoes just click here .
  • Yams vs Sweet Potatoes: That is the question? Are they the same? How do I tell the difference? Check out this site to really become a sweet potato knowledge junkie.
  • Don't forget your fresh green salad nice and simple and for dessert...an apricot tart thanks to our friends at Orangette.

Pairing:

Officially in the south, you would need to have a tall glass of sweet tea but for those of you who are thinking of something with a little more well.... alcohol, try a nice glass of Riesling or Sangiovese and you can't go wrong.





Thursday, September 2, 2010

Summer Vegetables Abound...




The smell of freshly cut basil. The taste of ripe tomatoes. The sizzle of zucchini in the sauté pan. This quiche is about engaging your senses and using up those summer vegetables that are starting to overtake your garden.

The taste of summer lingers with every bit of this quiche; whether the vegetables came from your garden of the farmer's market around the corner. You are going to want to make this over and over even though the last days of summer are upon us. So get started now. Go out and pick those veggies or get on your bike and head over to the market. You won't regret making this delectable summer quiche. And when your friends ask you for the recipe...well just tell them eat quiche!

Ingredients:

  • Quiche crust
  • 6-8 large eggs
  • 4 large tablespoons sour cream or creme fraiche
  • 2 zucchini
  • 1 yellow or striped squash
  • 2-3 ripe red or yellow tomatoes
  • 4 cloves of chopped garlic
  • 1/4 cup of chopped kalamata greek olives
  • 5-10 basil leaves chopped
  • 1/2 cup grated parmigiano reggiano
  • 2-3 tablespoons olive oil
  • Kosher salt
  • Ground black pepper
Step 1:

Make quiche crust per previous instructions and place in refrigerator.

Step 2:

Slice zucchini and squash 1/8 inch thick and place on baking sheet. Toss kosher salt over each piece and let sit for 45 minutes. This allows the water to be removed from the vegetables.

Step 3:

Slice tomatoes 1/8 inch thick, place in colander and cover lightly with kosher salt for 30 minutes. This will season them up and allow for drainage of excess water.

Step 4:

While waiting for crust and vegetables, chop the garlic, olives and basil. Grate the parmigiano.

Step 5:

Preheat oven to 425 F/200 C. Then remove crust from refrigerator after one hour and prepare per previous instructions.

Step 6:

While crust is cooking, rinse zucchini and squash of salt and pat throughly dry. This step is very important! After patting dry the zucchini and squash, heat a small amount 2 tablespoons of olive oil in pan and saute in batches if needed zucchini and squash. Do not over crowd the pan with vegetables. Cooking only to allow vegetables to become slightly, but not completely tender. Be careful not to overcook them.

Step 7:

Blend eggs and sour cream until light yellow in color. Do not add salt or pepper to mixture at this time.

Step 8:

After removing pre-baked crust from oven. Begin layering process with vegetables into the crust. Place zucchini alternating with squash one layer on the bottom of the crust. Next place drained tomatoes over layer of zucchini/squash. Then sprinkle a layer of chopped garlic,olives and basil over tomatoes. Sprinkle parmigiano over this layer. Continue this pattern until all vegetables have been used.

Step 9:

Next pour egg mixture to cover all of vegetables and reaches the peak of the crust. If not enough egg mixture do to the size of the pan; mix another egg and sour cream until crust is filled with mixture. Cover egg mixture with the parmigiano making sure it is completely covered with cheese.

Step 10:

Place in oven for 25-30 minutes or until knife inserted in the middle comes out clean.

Bon Appétit!

Tips:
  • Purchasing parmigiano pre-grated can decrease time in the kitchen but make sure to avoid the finely grated, powdery stuff.
  • Trader Joe's carries kalamata olives for a reasonable price.
  • Think local and find your vegetables in your area. Look on the internet for a place near you or offer to make it for your neighbor if they give you some vegetables.
  • You might want to buy a few extra tomatoes if using heirlooms as they will probably get eaten before you have a chance to put them in your quiche.

  • Basil grows like a weed; think about planting your own.
  • Want a complete meal? Add a green salad with a homemade vinaigrette like the French.
Pairing:

A nice glass of chilled Prosecco pairs nicely with this summer quiche. Not savvy to Prosecco? Check out this site.