Thursday, July 16, 2009

Bastille Day Dinner!

Almost forgot to post the recipe for that quiche I made the other day! I don't really always go by the precise measurements, and honestly I encourage you to do the same! Some of my best culinary accomplishments have results from simple experimentation, testing things out and trying new things and not worrying too much about the detail (mind you this isn't always as good an idea in baking!) And now, without further ado.....

The Killingly Crustless Quiche


4-5 large organic, cage-free eggs (I used 4)

1 cup (soy)milk, but you could use a little less than a cup

1 onion, chopped (I used a vidalia)

2-3 stalks of green onion

1 Tbsp olive oil

2 Tbsp melted butter (I used Earth Balance margarine)

1/4 cup of shredded parmesan (I can't stress this enough: PLEASE buy a block of parm, not that crap kraft puts in a plastic cylinder! it's worth it to shred your own!)

2-3 handfuls of shredded cheese (I used smoked gruyere and a mexican blend because that's all we had left, but I'm sure any cheese would be just fine. Like I said, experiment!)

minced regular garlic and minced roasted garlic (as much as you like!)

1-2 tomatoes, sliced as thin as you like em (just enough to cover the top part of the quiche)

season to taste with the following:

salt & pepper
dried basil
ground mustard
garlic powder
onion powder
red pepper flakes

To Prepare:
(Preheat oven to 350 degrees)

1. Chop the regular onion and the garlic.

2. Heat a saute pan with some olive oil on low-medium/medium heat and add onions.

3. After about 2-3 minutes, add garlic. Stir constantly so as not to burn garlic (very important!)

4. Cook until garlic is a light brown (2-3 more minutes).

5. Meanwhile, crack eggs and mix well in a bowl.

6. Add soymilk, mix well.

7. Add onion/garlic mix, mix well.

8. Chop green onions and add to the bowl.

9. Melt butter in a separate bowl in the microwave and add to the mix.

10. Shred parmesan into bowl, mix well.

11. Add shredded cheese to the mix.

12. Season however you like.

13. Grease a 9inch pie pan.

14. Pour egg mixture into the pan.

15. Optional: Chop tomatoes in to thin slices, enough to cover the top of the quiche. Shred some more parmesan on top if you like.

16. Put in to oven for about 35-45 min. Use a knife to make sure the outer edges of the quiche are somewhat solid and then take out of the oven (the center will keep cooking once it's out.)

17. Grab a fork and knife and dig in!

We enjoyed our quiche with some lovely baguette sandwiches Tony made. Very simple to make! Slice the baguette in half. Add goat cheese (we used chevre), sliced sundried tomatoes, and roasted peppers (we roasted an orange pepper - divine!) Close the sandwich up and yum yum yum!

This is great accompanied with wine (our evening's choice: Louis Jadot 2007 Beaujolais-Villages Red Burgundy Wine. $12!)

Feel free to make this next Bastille Day, or any day you're feeling particularly french. The quiche is also wonderful for the following day's breakfast!

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