Quiche Feast!

I've been making quiche for over 20 years (yes, I'm really that old) and it never gets boring. In fact, the combinations of fillings are limitless and I don't think I've ever had a quiche I didn't like. Now, if you have "real men" who won't eat quiche, call it something else ... Sausage and Egg Pie for example.

What you want to do is start with good ingredients. These pies were made with King Arthur flour (they're celebrating 225 years this year!) and Cabot cheeses. Two of the very finest you'll find. Make sure you par-bake your crust, and go slow - a rushed quiche will puff and crack and that's just not pretty at all. Use milk if you like, I used heavy cream this time. Cheese should be shredded as fine as possible for best results.

Here are two excellent examples of quiche that are sure to please just about everyone.

This is the beautiful crust I used for both quiche. Buttery and cheesy and flaky - it's a divine vessel for delicious fillings!

Cheesy Pie Crust
Makes two 9-inch pie crusts

2 sticks cold unsalted butter - cut into small cubes
1 cup shredded Cabot Extra Sharp Cheddar Cheese
1/2 teaspoon salt
2 to 2 1/2 cups King Arthur All Purpose Flour
1/4 to 1/2 cup ice water

Directions:

Combine flour and salt in a bowl and set aside. 
Add butter, and cut in until mixture resembles coarse meal 
Drizzle 1/4 cup water evenly over mixture. 
Work together until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time,  Add cheese and combine well
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or overnight if needed. 
Roll and bake as directed.

This is the correct chorizo for this recipe. Bulk chorizo will add a different texture.

Chorizo and Hatch Chile Quiche

This one if for the guys! Spicy and full of flavor, they won't know it's a quiche unless you tell them!

Chorizo and Hatch Chile Quiche
Makes one 9-inch quiche

Ingredients:

6 large eggs
1 c heavy cream or milk
1/2 teaspoon Kosher salt
2 chorizo sausages diced
1 large hatch green chile, roasted, seeded and chopped (mine are from the Hatch Chile Store)
2 tablespoons finely chopped cilantro
2 c shredded Cabot Monterey Jack Cheese
one 9-inch pie shell - I used a springform pan - see recipe for Cheesy Pie Crust.

Directions:

1. Bake pie shell until lightly browned in a 400 degree F oven. Turn heat down to 350.
2.Cook chorizo in a small pan until browned. Drain well and pat on paper towels.
3. Blend eggs, cream and salt together until well combined. Place the chorizo, cilantro and chiles into the bottom of the pie shell. Top with cheese.
4. Pour the egg mixture over all. Bake until puffy and very lightly lightly browned and eggs are set, about 35-40 minutes.

5. Cool for 15 minutes before cutting.

Smoked Salmon and Asparagus Quiche before baking

Smoked Salmon and Asparagus Quiche

Cabot's Garlic and Herb Cheddar is so delicious in this! It adds just the right amount of herb and flavor.


Smoked Salmon and Asparagus Quiche
Makes one 9" deep dish quiche

Ingredients:

6 large eggs
1 c heavy cream or milk
1/2 teaspoon Kosher salt
8 fresh asparagus spears
4 oz smoked salmon- chopped
2 c grated Cabot Garlic and Herb Cheddar Cheese
one 9-inch pie shell - I used a fluted pan with a removable bottom - see recipe for Cheesy Pie Crust

Directions:

1. Bake pie shell until lightly browned in a 400 degree F oven. Turn heat down to 350.
2. Cut asparagus spears into lengths that will fit in a pinwheel design in the pie pan - about 4-inches long. Chop remainder of spears into smaller sizes.
3. Blend eggs, cream and salt together until well combined. Place the salmon, asparagus cuts  and cheese into the bottom of the pie shell. Arrange longer asparagus lengths into a pinwheel design on top of the cheese. 
4. Pour the egg mixture over all. Bake until puffy and very lightly lightly browned and eggs are set, about 35-40 minutes.
5. Cool for 15 minutes before cutting.

Asparagus and Leek Quiche

Asparagus and Leek Quiche

Quiche is delicious any way you slice it, but spring veggies like leeks and asparagus make it even better. Lightly sauté the asparagus to bring out even more flavor. Change the cheese to anything you like if Swiss is too heavy for your palate, and use green onions in place of the leeks if desired.

Asparagus and Leek Quiche
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 60 minutes
Serves: 8

Ingredients:

1 pie crust
3 large eggs
1 1/2 cups light cream
1 teaspoon salt
1/4 teaspoon white pepper
4 ounces Swiss cheese - shredded
2 Tablespoons olive oil
1 leek - split lengthwise and rinsed well to remove sand and grit
8 spears asparagus cut in 4-inch lengths

Directions:

1. Preheat oven to 400 degrees F.
2. Fit pie crust into an 8-inch pie pan and crimp edges. Weight with beans or other pie weights and bake for 10 minutes. Remove weights and set aside.
3. Beat eggs until light and lemon yellow in color. Stir in cream, salt, pepper and cheese.
4. Slice leeks thinly and cook in olive oil over medium heat until limp. Add asparagus and cook for another 5 minutes until spears are crisp-tender.
5. Pour half of the egg mixture into the par-baked crust and bake for 10 minutes.
6. Top baked egg mixture with asparagus spears, fanning them out from the center like the spokes of a wheel. Sprinkle with cooked leeks and top with remaining egg mixture and put back into the oven.
7. Bake for an additional 30 minutes or until top is puffy and set. Cool for 10 minutes before cutting.

Sunday Dinner - Mother's Day

This isn't dinner, but it's what will be on my table today. I made two lovely Salmon and Asparagus Quiche that will be served with a loaf of round French bread, tapenade (of course), goat's cheese, artichoke hearts and my favorite lemonade, followed by Chocolate-Dipped Strawberries, sliced cantaloupe and grapes. If I'm feeling generous, I'll share it with my family .

Salmon and Asparagus Quiche
Makes two 9" deep dish quiche
Printable Recipe

6 large eggs
1 c heavy cream
1 c milk
2 cloves garlic-minced
2 T fresh snipped dill
2 c asparagus cuts-cooked and drained
4 oz smoked salmon-flaked or 1 c fresh cooked-flaked
2 c grated Swiss or other cheese
two 9" deep dish pie shells

Bake pie shells until lightly browned in a 400 degree F oven. Turn heat down to 350.
Blend eggs, cream, milk, garlic, and dill together until well combined (I used the blender for 2 minutes). Divide the salmon, asparagus and cheese between the shells. Pour the egg mixture over all. Bake until puffy and lightly browned and eggs are set, about 35-40 minutes.
The Hand That Rocks The Cradle
Is The Hand That Rules The World

Blessings on the hand of women!
Angels guard its strength and grace,
In the palace, cottage, hovel,
Oh, no matter where the place;
Would that never storms assailed it,
Rainbows ever gently curled;
For the hand that rocks the cradle
Is the hand that rules the world.

Infancy's the tender fountain,
Power may with beauty flow,
Mother's first to guide the streamlets,
From them souls unresting grow--
Grow on for the good or evil,
Sunshine streamed or evil hurled;
For the hand that rocks the cradle
Is the hand that rules the world.

Woman, how divine your mission
Here upon our natal sod!
Keep, oh, keep the young heart open
Always to the breath of God!
All true trophies of the ages
Are from mother-love impearled;
For the hand that rocks the cradle
Is the hand that rules the world.

Blessings on the hand of women!
Fathers, sons, and daughters cry,
And the sacred song is mingled
With the worship in the sky--
Mingles where no tempest darkens,
Rainbows evermore are hurled;
For the hand that rocks the cradle
Is the hand that rules the world.
William Ross Wallace
Happy Mother's Day to all my mommy friends!

Tea Anyone?

I can just imagine myself sitting down at the head of the table and pouring out the tea," said Anne, shutting her eyes ecstatically. "And asking Diana if she takes sugar! I know she doesn't but of course I'll ask her just as if I didn't know. ~Anne of Green Gables~
L.M. Montgomery

Several years ago I was part of the "Women's Christmas Tea" committee at my church. I was put in charge of - surprise - the food. I had a certain amount of money we could spend and knew there were 80 ladies coming to a Victorian themed tea.

I set off looking for recipes that fit well into that era and came up with the most traditional tea recipes. Tea day came and everything went very well except that my scones weren't working. A girl from the church went to a local bakery and between what I made (the ones that turned out all right) and what she was able to purchase, we had enough.

After setting up the buffet-service table I waited there to help others serve themselves if need be and then ran off to refill things before they returned for (hopefully) seconds. After I got back I stayed rooted to my spot behind the table, saying an occasional hello to friends or answering questions about the fare. Suddenly I looked up and saw, with only slight terror, that the Pastor's mother-in-law was on her way to the buffet. Now, normally this wouldn't cause concern for anyone except for the fact that this woman was from England. Now I ask, what country knows more about afternoon tea?

There she was, toddling and tiny and very old and making her way directly towards me. I was quaking in my shiny black oxfords. She looked up at me and asked, in her lilting English accent "Did you make all this food?" as she made a sweeping gesture down the table. I said, "Well, all but____, and ____." (the few things that others had supplied). Then, she looked at me with the sweetest little-old-lady smile and I suspect at that moment that the axe is slowly falling, but instead she says, "I couldn't have hoped for a better English High Tea."

I breathed a thank you and went weak at the knees as the whole room swayed and she toddled back to her table. I don't think I have ever been paid a better compliment on anything I've made.

Even when the event showed up in the local gossip column I was still not as thrilled as I had been at that moment.

These are some of the cards I made to sit by the dishes we served:

Here are the recipes that I decided on for the tea:

Mini Quiche Lorraine

Makes 3 Dozen
Printable Recipe

Filling:

2 eggs

3/4c. sour cream

1 1/2 c. shredded Swiss cheese

Pastry:

2c. flour

1/2t. salt

2/3c. shortening or butter

1/4c. ice water

Prepare pastry:

Combine flour and salt. Cut in shortening or butter until mixture resembles fine crumbs. Add water by tablespoon until dough clings together. Form into a ball.

Roll dough thinly and cut into 36 two-inch rounds. Fit into bottoms and partway up sides of muffin cups.

Prepare filling:

Combine egg and sour cream and mix until smooth.

Place a teaspoon of cheese in each pastry lined cup. Top with 2 or more teaspoons of the egg mixture.

Place in oven on center rack and bake 375 degrees F. for 20 to 25 minutes or until filling puffs and lightly browns.

Let cool and serve at room temperature.

Chicken Salad Sandwich Filling

Makes about 2 cups
Printable Recipe

2 whole chicken breasts (4 breasts) cooked

1/4 cup mayonnaise

1 teaspoon dried tarragon

1/2 teaspoon onion powder

Place all in a food process and pulse until combined and smooth but not paste. The salad should still have some consistency to it.

Spread on your choice of breads (no crust) and cut into shapes.

Serve at once or cover tightly and serve within 1 hour to avoid bread becoming soggy.

Raspberry Butter

Makes 1 cup

Printable Recipe

1/2 cup raspberry preserves (no seeds)

2 Tablespoons honey

1 cup softened butter

Mix all well and chill.

Mound in a pretty dish and let sit at room temperature until soft enough to spread.

Scones

Makes 75 small scones
Printable Recipe

8 c. flour

1 teaspoon salt

1 teaspoon baking soda

1 Tablespoon baking powder

4 sticks butter, softened, cut into tiny cubes

7 Tablespoons sugar

10 eggs, lightly beaten

1 cup milk

1 egg white, beaten

Preheat oven to 425F

Sift together flour,salt, baking soda, and baking powder. Drop butter cubes over the flour mixture. Blend gently with fingers until mixture resembles coarse cornmeal. Sprinkle with sugar and add beaten eggs. Mix gently with hands until well combined. Add enough milk to make pie-dough consistency. Do not overwork. Pat out on a floured table to form a large 1 inch thick square. Cut into small triangles (bases about 2 inches) Bake for 18 minutes or until golden. For browner scones, coat top with beaten egg white.

Mock Devonshire Cream

Makes 1 cup
Printable Recipe

1/2  cup heavy cream

2 Tablespoons confectioner's sugar

1/2  cup sour cream

Whip cream until soft peaks form-add sugar and fold in sour cream.

Make sure this is not the consistency of whipped cream, but instead a very thick molasses type consistency slightly whipped but less so than traditional whipped cream.

Lemon Curd

Makes about 4 cups
Printable Recipe

2 cups sugar

12 egg yolks, slightly beaten

1 cup lemon juice

2 sticks butter

2 Tablespoons grated lemon zest

In medium saucepan, blend sugar and egg yolks. Add lemon juice gradually. Cook over low heat, stirring constantly until mixture coats the back of a spoon. DO NOT BOIL. Remove from heat. Cool slightly. Stir in butter and lemon peel. Cool completely and serve in tart shells or with scones.