Saturday, January 07, 2012
In Defence of Quiche
A while ago there was some nonsense floating around about 'real' men not eating quiche. How silly! Quiche is really a savory pie, not some sissy fluff. A good one is like gold because it combines flaky pastry, silky custard and any number of delicious filling ingredients. I have yet to meet a man who didn't thoroughly enjoy any quiche I made.
For last night's dinner I made a quiche that combined three kinds of cheese, onions, mushrooms and carrots cooked almost like a duxelle, and fresh asparagus. The best part may have been the smoked salmon. I do love smoked salmon and it went sooooo well with the other ingredients. Besides, it looked pretty.
Bright asparagus green next to dark smoked salmon pink is luscious looking. All of these ingredients were in the fridge or pantry and I even found some broccoli to steam and serve with the quiche. Sweetie had just prepared the fresh pineapple that's been sitting in the fridge for days, so we had that too. It's sharp sweetness was a great complement to the savory creaminess of the quiche.
Want to try this? O.K. The following is a quiche based on the one I have been making so long that I don't know where I found the original recipe, but I think it was Julia Child's. The only thing they probably have in common is the pie crust, cheese, eggs, milk and nutmeg.
Smoked Salmon-Asparagus Quiche with Three Cheeses
1 blind-baked 9-inch single pie crust, fluted
1 tablespoon olive oil
1/2 large yellow onion, chopped finely
4 oz. fresh mushrooms, coarsely chopped
1/2 cup chopped carrot
1/4 teaspoon dried thyme
dash of pepper
1/2 cup Swiss cheese in small dice
1/2 cup brie cheese in small dice
3 tablespoons grated Parmesan cheese
6-8 spears fresh asparagus
1/4 cup smoked salmon, torn into small pieces, about an 1 inch in size
3 large eggs
1 1/2 cups milk (I used non-fat evaporated milk)
dash ground nutmeg
1/4 teaspoon garlic salt
1/4 teaspoon freshly ground pepper
Keep the pie crust warm while preparing the filling.
In a large skillet heat the olive oil, then saute' the onions and mushroom 3 minutes over high heat, stirring often, until onion is lightly golden and mixture is losing its moisture. Add the carrots, reduce heat to medium and cook another 4 minutes, stirring often, until onions are browned and mixture looks dry. Stir in the thyme and pepper. Place this mixture into the bottom of the pie crust.
Evenly distribute first the Swiss cheese and then the brie cheese over the veggie mixture. Snap the tough ends off the asparagus and then snap them in half and arrange over the cheese.
Tuck pieces of the salmon between the asparagus spears.
In a medium bowl beat the eggs lightly with a fork or whisk and then beat in the milk and nutmeg, garlic salt and pepper. Pour this mixture over all of the asparagus and salmon. The filling will just come to the top of the pan sides. Sprinkle the Parmesan cheese over the whole top. If desired, brush the fluted crust with milk (optional).
Place pie pan on a small baking sheet and bake in preheated 350 degree F oven for 30-40 minutes until knife inserted in center comes out clean. If necessary, cover the fluted crust with foil if it starts to brown too much.
Cool quiche on a rack for 5 minutes, then cut into wedges and serve.
Serves 4 - 6.
Posted by Elle at 9:34 PM