Cooking Corner
QUICHE – Broccoli, Tomato, Feta10 inch pie – 8 servings
Quiche, first named Kuchen, originated in the German kingdom of Lothringen sometime around the 14th century. The region is now the French province of Lorraine. Hence, Quiche Lorraine containing sautéed onions and ham. Quiche is basically Egg and Cream Pie with cheese and leftovers thrown in. The original crust was not the flaky pastry the French use, but was more of a bread crust. So we are all forgiven if we use whatever crust we want. For simplicity and ease, I’m using a Pilsbury store-bought crust. I’ll save fancy pie crust for another recipe. You don’t have to pre-bake the crust.
Ingredients:
1 cup Broccoli florets and stem – small bite size - don’t waste broccoli stems – use a veggie peeler to take off the hard outer layer – You end up with Broccoli spears – you can use them as a dinner vegetable sautéed in butter, salt and pepper, or slice them up thinly for your quiche
¼ tsp salt
¼ tsp pepper
Pinch of Nutmeg
1 Large tomato – thinly slice half – chop the other half into ¼ inch pieces
1/2 cup Leeks – Cut off the heavy green tops – save for stock – Thinly slice the tender parts and give them an extra chop – This will give a mild onion flavour to the dish
1 cup grated sharp flavoured hard cheese is best. Cheddar or Gruyere or whatever you have leftover.
6 Large Eggs
1 ½ cups heavy cream (35%)
½ cup crumbled Feta cheese
1 green onion – sliced – white and green parts
1 Pie crust – This recipe is designed for a 9 or 10 inch pie plate.
Method – Ingredients should be at room temperature when mixing to allow for even cooking.
1. Pie crust is best to handle at room temperature. You want there to be a nice even layer of flour on both sides. Use a rolling pin to stretch the crust to the correct size – a bit bigger than you need. I use a silicon pie mat. It has measured circles to help get the size right. Available on Amazon.
2. Grease the pie pan. I use unsalted butter. Or use spray. Fold the pastry in four. It makes it easy to move it and get it centred. Gently press the crust into place. Allow the crust to cover the top of the pan and cut off excess. I use glass and ceramic pans – I have a personal phobia about cooking on metal.
3. We need to steam the broccoli – I use a double boiler that has perforations in top part, or steaming basket over boiling water for 5 minutes maximum – Then into ice water – then set out on paper towels to drain – it’s important to precook and stop the cooking process of hard vegetables going into the quiche – vegetables will not cook inside the quiche. just need to be cooled before going in a quiche.
4. In a large mixing bowl – Add the eggs – whisk gently – we’re mixing not beating the eggs
5. Add the cream – Mix
6. Add the Salt, Pepper, Nutmeg, Grated Cheese, Leeks and chopped Tomato – Mix
7. Pour mixture into Pie Crust – Use a spatula to get every drop and no waste
8. Float the sliced tomatoes on top – You may need to cut them into different shapes to cover evenly
9. Cook at 350F degrees for 30 minutes
10. Take out of oven – add Feta and green onion on top
11. Back in the oven until the quiche does not jiggle in the middle – total cooking time should be between 40 and 60 minutes. Test with a tooth pick or probe thermometer. There should be no mixture sticking to it.
12. Set the quiche on counter to finish setting and cool a bit. I would cut into 8 pieces and serve with salad or fruit or breads or whatever makes you happy.
Cost: This recipe can be made for about $12. $1.50 per serving.
Left over Quiche will last quite well in the fridge or freezer. Reheat out of the fridge – 2 minutes in the microwave and 10 to 20 minutes in the 350 degree oven. Probe thermometer 140 degrees.
Note: This is a non-meat recipe, however, cooked bacon and / or ham could be added at step 6. The eggs, cream and cheese are the basics of any quiche. Good additions are sautéed Mushrooms or Onions, cooked spinach, peppers, parsley or thyme
