This is 2/2 of my travel cooking since those are the only photos I got. I also made cheese/garlic/basil zucchini flower friti which were yummy! And made my strawberry cheesecake crepes… But patience kittens. When I make them again I shall post with photos. Wish I had a zucchini plant of my own. Which reminds me of a good lesson. Making zucchini flower friti for 10 people – totally do able. Making them for 16 people. Not so much. Took so long making batches of them that the (normally) crispy coating kind of went soggy by the time we got around to eating them. To make matters worse we decided to serve with dinner instead of as an appetizer and well they sat around for a bit too long while other dishes were readied! In future serve right away in batches! Or just say sorry a rabbit must’ve gobbled them all up and we were unable to accommodate ;P
- Balsamic Caramelized Onions (LOTS) – if you don’t know how just google it friend. And they don’t have to be balsamic-ified. That is just what I did this time around.
- Shredded or cubed cheeses (LOTS)
- Some kind of hearty green (wilted spinach, wilted kale, chopped fresh basil)
- Another vegetable/funghi or two that works with the selected greens and cheese.
The combos I went with this particular time are as follows:
- Roasted yam, wilted spinach, smoked gouda, gruyere, balsamic caramelized onions, roasted garlic
- Sauteed portobello mushrooms, wilted kale, triple cream brie, balsamic caramelized onions, roasted garlic.
- Sauteed yellow bell pepper and poblano peppers, fresh basil, aged white cheddar, asiago, balsamic caramelized onions.
Prep all your fillings.
Then make your Butter Pastry. I probably tripled or quadrupled this since the pie dishes I used were so large.
And also make your….
Savoury Custard Mix Ratio: I have handy dandy copy-pasted the part we need here. If you click the link you need to scroll down past a few other ratios to get to the quiche one…
- 1/2 teaspoon freshly ground black pepper
- 2 cups milk
- 1 cup cream
- 6 eggs
- 2 teaspoons kosher salt
- nutmeg to taste (about 5 gratings/ or dashes if you only have ground like I did)
NOTE: “nutmeg to taste” kind of makes me laugh. I mean no one is going to taste test the raw custard mix. So just use your best judgement ;P
NOTE NOTE: I doubled this ratio and added one extra egg as I didn’t have any whipping cream, only half n half, and I wanted to make sure the custard held up. But chances are you are only making 1 or 2 quiche… quiches? So don’t bother doubling! I always make two quiche even if only feeding a few people. It’s so good the next day for breakfast warmed up. Or if you are like me you can eat a lot of quiche. Despite the crust and cheese it seems so light. Especially the vegetarian variety. I am not embarassed to say I had a slice of each kind at that dinner and wolfed it down. What can I say? I was hungry, like, the, wolf.
Anway if making 1 quiche – half it. If making 2 leave it be. If making 3 gigantor mondo quiche(s) in ridiculously huge casserole dishes then double it!
Here is a good guideline recipe to follow for the how to of par baking your crust, assembling and baking off.
But if you don’t feel like opening up another recipe page, I guess you will have to trust my “sorta /kinda” instructions.
You want to par bake your crust so they are not raw underneath the wet filling.
And you want to put onions in first, then veggies (or cooked meat if you are making a meaty one) and then your cheese. After all the innerds are in…(awkward wording)… then top with custard mix.
Then you want to bake in a 350-375F oven until the custard has set and it’s golden brown.
Pair with a simple salad. Arugula with a balsamic glaze drizzle is nice. Or a light lemon garlic, olive oil blended dressing on butter lettuce. And by simple I mean simple. Greens and dressing. After making such a complicated quiche you won’t feel like doing anything more for your salad. Ha!