Big's Quiche

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, Apr 21, 2009.

  1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Spare me the "real men don't eat quiche" jokes, this is one of the 2 best things I've made in a LONG TIME... Cudos to Emeril Lagasse for the inspiration to excel...


    Mis en place

    1 refrigerated pie crust, rolled out and blind baked (description to follow)
    (or use my pastry crust recipe)https://www.backyardchickens.com/forum/viewtopic.php?id=166865


    1
    1/2 cups chopped spiral slice ham sauteed
    or 8 slices bacon cooked well and broken up

    2 whole eggs and 2 egg yolks
    2 cups half and half
    1/2 tsp freshly grated nutmeg
    1 pinch Herbs de Provence
    1/2 tsp dry tarragon
    salt and pepper

    1/2 cup fresh chopped flat parsley
    1 LARGE scallion sliced

    1 1/2 cups grated cheeses (i used some of everything in the cheese bin: reggianno, pecorino romano, havarti, cheddar, swiss)


    Preparation:

    Butter and dust with flour a 9 inch pie pan, distribute the rolled out refrigerated pie crust evenly in the pan, cut a piece of parchment paper to fit inside the pie crust. Weigh down the crust by placing a smaller pie pan (or some dried beans) inside and bake at 425 for 8 minutes. Remove the top pie pan and parchment paper and finish bake an additional 8 minutes. Let cool.

    While crust is blind baking: saute chopped ham in some EVO and a pat of butter until crispy. Let cool.

    Make custard: take eggs and half and half and place on medium heat, beat well. Add grated nutmeg and dried herbs. Simmer 3 minutes. WATCH CAREFULLY... add parsley and chopped scallion and turn off heat. Remove from hand and let stand hot for 5-8 minutes stirring occasionally so all flavors combine.

    Now distribute browned ham evenly inside pie pan and then add the grated cheese, pour in custard and then place the whole schebang back in the 425 degree oven about 25 to 30 minutes until custard is lightly browned yet still jiggles just a tiny bit.

    Serve with a tossed baby greens salad. Great leftover as a breakfast entree...

    Ummm Good !!! My wife never fails to enjoy this quiche - paired with a Waldorf Salad it's the bomb. Or at breakfast I make a salad where I peel a bunch of oranges with a sharp knife and section them up and mix with a handful of raisins - wow !!

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    Last edited: Apr 21, 2009
  2. PurpleChicken

    PurpleChicken Tolerated.....Mostly

    11,744
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    Apr 6, 2007
    Iceland
    Real men do eat quiche. Mine goes quick at the men's club. I'm making
    4 or 5 for this sunday morning and will try your recipe too.
     
  3. 2DogsFarm

    2DogsFarm Chillin' With My Peeps

    Apr 10, 2009
    NW Indiana
    Did you ever try using yogurt for a quiche?

    I use 1 8oz carton plain yogurt (whole milk is best) and 3 or 4 eggs to make the custard. Just combine with your seasonings and pour over other ingredients in the crust.

    I've never used a blind-baked crust, but I'll try that next time.
    Will that prevent the soggy bottom crust I sometimes get?
     
  4. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Quote:YUP !! Blind baking the crust does just that, prevents a soggy bottom crust.
     
  5. skeeter9

    skeeter9 Chillin' With My Peeps

    425 degrees? I thought egg dishes needed to be baked at lower temps? Talk to me, Big Mike!!!
     
  6. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Quote:Don't know what to tell you on this one, it's how I do it... (shrugs)
     
  7. skeeter9

    skeeter9 Chillin' With My Peeps

    Hey, whatever works! Sounds really good to me!
     

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