Thursday, April 26, 2012
My Mama's Quiche with a Twist
When we moved to New Zealand, I got many cravings for the decadent breakfast (or lunch or dinner) and I knew my mom had a great recipe for it, so I begged her for it. Alright, it didn't take begging to get it, but I would have if I had to. A girl has to have her quiche after all.
I loved my mom's recipe, but we all know that it isn't quite as fun until you make it your own! I really encourage you to do the same thing! It is so much fun to experiment! And the best thing about this recipe is that you can adapt it to whatever you may have in your fridge. Left over veggies make for a perfect quiche that is fully your own!
I also make my own pastry dough, because I didn't realize I could get store bought dough when I started making quiche, and then I found out I really like the taste of homemade dough. I cant go back now that I started! I have certainly found that once you go homemade, anything, it is really hard to go back to store bought, such as pastry dough, pizza dough, ice cream. Yes I did say ice cream! Home made anything just tends to taste better. So I warn you! If you don't want to have to make dough all the time, just go with the store bought dough in the first place! But I promise you, making the dough is simple and totally worth it!
For the dough, combine flour and salted butter together, pinching together using just the tips of your fingers, until it resembles fine breadcrumbs. You can use cold or room temperature butter, but I find that room temperature butter makes it go much faster. Then add 2-3 Tbsp cold water, and using your hands, combine until it comes together. You may need to add even more water if your climate is dry, or even if the dough is just deciding to act up. I have had to add up to 4 Tbsp water. Just enough until it comes together.
The filling is as follows for me: 4 eggs, 1/2 cup cream, 1 Tbsp chopped jarred jalapenos (you can also use fresh, but maybe less for less heat), 1/4 cup roughly chopped mushrooms, 50g (1/3 cup) roughly chopped deli ham, 3 slices of chopped bacon (streaky bacon), handful of fresh spinach leaves, salt, pepper, nutmeg, cinnamon, and 1 1/2 cup shredded cheese mixture of your choice. I used mild cheddar, gruyere, and parmesan.
One 9" quiche
for the dough:
-100 grams/1/2 cup salted butter, cold or room temperature
-200 grams/1 1/2 cup plain/all purpose flour
-2-3 Tbsp (or more as needed) cold water
for the filling:
-1/2 cup cream (more if needed)
-pinch of sea salt and freshly ground black pepper
-pinch of cinnamon and nutmeg
-3 slices bacon (streaky bacon)
-50 grams (roughly 1/3 cup) deli ham, roughly chopped
-1/4 cup roughly chopped button mushrooms
-1 Tbsp diced jalapeno (as much as desired for heat)
-1 Tbsp chopped yellow or green onion
-handful of fresh spinach leaves
-1 1/2 cup cheese mixture (I used mild cheddar, gruyere, and parmesan)
For the dough, pinch together flour and butter in a bowl, using your fingertips, until resembles fine breadcrumbs. Add the water, little bits at a time, and combine using your hands, until it comes together as a firm dough. Place on a floured surface and roll out to desired size. Place in the pie pan and prick with fork to create air holes. Fold over the top edges to create a fancy and thicker crust. Place in freezer for 30 minutes while you prepare the filling.
Preheat the oven to 180C/350F. For the filling, whisk eggs and cream together. Add salt, pepper, cinnamon and nutmeg. Add the remaining ingredients, reserving about 1/2 cup of cheese for the top. Stir to combine, then pour into the prepared pastry. Add more cream if needed to fill pie pan. Add the remaining cheese to the top, and bake for 50 minutes, or until golden brown on top and quiche is set (wobbly is not done). If wobbly, but starting to brown on top, place a piece of foil over the top and continue baking for a further 10 minutes, or until set. Let cool slightly when taken out, and serve warm.
What are your favorite ingredients to put in quiche?