Week 1 - Saturday Night Rebellious Quiche
05/20/2006
Okay, I admit it - this is in complete violation of the menu I made for last week - I busted out some freestyle quiche moves here.
Starting with the upper left - yeah, the bread already has some bites out of it. I was hungry.
Moving down to the salad - it's just romaine lettuce, cherry tomatoes and parmesean, with a little olive oil and balsamic vinegar.
And then we have the quiche.
Homemade crust (I'm going to do a whole album on pie crust making, I think.) It's just 2 sticks of butter, 2 cups of flour, 1 tsp of salt and about 1/2 cup ice water. I'll put a link to the album here in a bit. Pie Crust Album
Then - about 1/4 vidalia onion, diced, about 1/2 red bell pepper, diced, some grated carrot for some color (maybe 1/8th of a big carrot), one chopped italian sausage (left over from Friday night) and four white mushrooms, sliced. Put all of that into the prepared crust. Then toss in about 1 cup of shredded cheddar cheese. (You can use whatever kind you like. I had cheddar.) You want these ingredients to fill the pie pan loosely, but to the top. Toss them well, so that they are distributed well.
Now, mix four (beaten) eggs with an equal amount of heavy cream. You can eyeball this, or do it in a measuring cup. Each egg is like 1 1/2 ounces, so that's...um....6 oz of cream. Like 2/3 of a cup, then. I think I used a full cup, because I'm naughty. Shake in some salt and pepper and a dash of cayenne pepper. You can add tabasco or whatever if you like spicy - my kids don't, so this is not spicy.
Pour the liquid mixture over the loose ingredients. This should fill the crust.
Bake at 450 for 15 minutes, and then turn down the oven to 350 for about an hour. Watch it though - when it is all puffy and golden brown and smells like heaven, it is done. Take that bad boy out and let it cool for a while.
