Saturday, September 3, 2011

Real Men Eat Quiche

I can't really remember the first time I had quiche.  So many years ago, it's beginning to be a blur.  I do remember it was in the late 70s, early 80's when it became a "trendy" menu item for most restaurants.   A group of the girls I worked with at the time went on one of our "famous Friday lunches".  Usually we chose Mexican because 1) It was cheap,  2) it was nearby and last but not least we began our weekend early with a margarita. 

But on a few occasions, we would venture downtown to the Hardy House, a beautiful old mansion with open air courtyard that had wonderful food.  One of their specials was a slice of quiche and salad and because it was Friday, a strawberry daiquiri.  To me, quiche was so very French and I thought it must be so hard to make.  Little did I know it's not difficult at all.  It's another one of those "forgiving recipes", hard to mess up.

This recipe starts with a deep dish 9 inch ready made pie shell.  Years ago I made 2 shallow 9 inch pies, giving us a whole quiche for leftovers and packed  them in our lunches.  Needless to say, my co-workers were jealous when my quiche arrived out of the microwave while they were eating frozen burritos from the vending machine!


1 9 inch pie shell

3 Tbsp butter

1 cup sliced onions

1 cup sliced red pepper

2 cloves garlic minced

3/4 cup mushrooms, sliced

about 1 - 1 1/2 cups steamed broccoli

1 -2 slices of chopped panchetta or bacon

5 eggs

3/4 -1 cup half and half

1 1/2 cups shredded Swiss cheese

dash of paprika

Preheat oven to 450 degrees.  Prick the pie shell with a fork and bake in the oven for 10 minutes.  Remove and set aside.  In a large skillet,  add the butter, heat on medium,  then add the onions, red pepper, panchetta, and garlic and saute for 5 minutes.  Add the mushrooms and then the steamed (but firm) broccoli to the mix and cook for about 10 minutes.

Onions, panchetta and peppers

Add mushrooms and broccoli

Meanwhile beat the eggs together with the half and half.  Put the broccoli mixture into the waiting pie shell.  Cover with the Swiss cheese.  Pour the egg mixture over this being careful to drizzle it evenly and around the edges.  Tamp down slightly with a wooden spoon.  Sprinkle with a dash of paprika, for color.  Reduce the oven temperature to 350  and bake for about 35 minutes.  If the edges start to burn , cover them with foil.  Remove from the oven when done and let it sit before cutting.

For a change, use different veggies or cheese.   It sounds like alot of steps to make this but after a while you can make it "in your sleep"! 


No comments:

Post a Comment