|Heaven baked in egg, held lovingly by pastry. Get this: I don't even LIKE quiche. |
Smoked salmon makes everything better.
This is an old recipe that has been sitting in my post-box for literally months. I have no idea why I haven't posted it before as quiche is duh, easy to make and duh, pretty tasty once in awhile. I am not a fan of eating quiche all the time - too much egg and what-not, but once in awhile this is a delightful little treat that normally lasts for dinner and lunch and another lunch or dinner if you can handle all that egg.
Now I have a long standing hatred of quiche. Back in the days when I was young and my parents were together - we used to entertain a lot. Big dinner parties, lots of people, sometimes catered. I recall one in particular....it haunts me.. echoing through the corridors of memory now dusty with age..
A cold January evening.. laughter rings through the house as neighbours celebrate. The winds gust up the ice and batter themselves agains the glass as laughter ringing through the air warmed by fire and society. Brandy flowed and all creation was consumed as they danced, not acknowledging the horror transpiring before their very eyes...
Just kidding. Lovecraft recipes will have to wait until the next time I cook live things. It was my Mom's 40th birthday and we were having a huge party full of canapes and what not and I guess my dear old Dad took it upon himself to make sure I ate some of everything. Not liking cooked eggs at all at that point - I was not interested in quiche. True story: until I was about 20 the only eggs I could eat were the yolks of sunnyside up eggs. I got a lot of weird looks over breakfasts. At this point I couldn't even eat scrambled eggs, there was no way I was liking QUICHE. Nevertheless, in a fit of parental authority over my father - thinking I was being ungrateful, forced me to eat a big piece of quiche.. it was one of those 'I'm going to watch you eat it until you're done' moments. After which I immediately threw it back up again. Good vindictiveness,12 year old self.
Clearly - I was not going to be jumping on the quiche bandwagon anytime immediately after that. It was probably not until this year when my little sister made me a quiche, that I decided they were glorious - in moderation. I still can't eat a lot of egg-things, but this is about as close as I've ever gotten to devouring a whole quiche. Quiche is a very easy treat once in awhile, and is like so many other glorious things - a vehicle for whatever tickles your tasebuds. This is my tastebud tickler. And yes. That sounds gross.
5 eggs, beaten lightly - just until combined
splash of milk, added to the beaten eggs - no more than 2 tbsp
pinch of salt - added to the beaten eggs
few grinds of black pepper - added to the beaten eggs
3-4 dashes of nutmeg- added to the beaten eggs. This is KEY to a good quiche. I know it sounds crazy. Trust me on this one. I am like your old Yoda of Quiches. I won't lead you astray.
2 tbsp crumbled goat cheese - optional, I just had it lying around
4 tbsp onions
4 slices of smoked salmon, diced and sliced into little nibblets
1/3 of a zucchini. No I don't know what you'll do with the rest.
1/4 cup of grated parmesan/other cheese that strikes your fancy
1 pre-made pie crust a la tenderflake, or wait 1 day and I'll post my pastry crust recipe.
1 bowl of cold water
other things you will need:
a pie pan/not to break your pie pan into a million tiny pieces on the floor :(
a whisk for whisking
a bowl for all your whisking needs
a fork, knife and cutting board
a frying pan
a baking tray to rest your quiche upon
an oven, duh
- Preheat your oven to 425.
- In your frying pan, carefully sautee your MOST of your onions in a splash of olive oil which I didn't mention above. Add a pinch of salt and allow them to caramelize over medium heat, with a splash of balsamic for the 10 minutes or so this takes.
- While your onions saute, put the remaining pinch or two of onions in a bowl of cold water. Soaking your onions takes the 'bite' out of them and just leaves you with onion-y goodness. Very good step for salads, sammiches, and other tender nibblies. Drain and set aside.
- Add your zucchini to your now caramelized onions and cook for a minute or so. Remove from heat and set aside to cool. You don't want them to be hot HOT when you add them to the eggs
- Mix up your eggs and spices and milk. Set aside.
- Take your pie crust - homemade or otherwise, and prick the bottom of it with your fork. Don't murder it, but give it a half dozen gentle pricks. Splash a tiny bit of milk in the bottom and coat the bottom of the pie crust with it. This will keep your bottom crispy (oooh la la).
- Add your ingredients and half the cheese to the egg mix. Stir to combine and pour into your pie crust.
- Sprinkle remaining cheese on top. Put it in the oven for about 10 minutes, and then turn your heat down to 350 and bake for an additional 25 minutes.
- Give it the old jiggle check - does it still jiggly-puff in the middle? No? Good it's done! Do not over cook. It will continue to cook for a few minutes after you take it from the oven and set it aside to wait for a few minutes until it's cool enough to cut and devour.