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I came across a file of recipes just recently, which seems to happen when I take a few hours to organize files, notes and any other loose articles stuffed into boxes. Someday I will have all of those loose ends neatly archived. One particular file had a lot of quiche recipes that I had done some time ago, so I thought  to revive and re-edit. 

Today’s quiche recipe is a spinach quiche but with prosciutto and Cotswold cheese that makes it a bit more interesting. In terms of re-editing, I wanted much more than a delicious quiche, but more dimension than previous versions. Thinking outside a bubbly golden top, giving a quiche some interest made me wonder about what is to be inside should show on the outside. 

Placing prosciutto on the top has giving this quiche a marvelous look. Now comes the exciting part of revising many more recipes with new eyes.

 

 

Prosciutto & Cotswold Quiche w/ fresh spinach 

1 ½ cups all-purpose flour

8 tablespoons unsalted cold butter, cubed

½ teaspoon sea salt

5 tablespoons ice water

 

8 large eggs

1/3 cup cream

1 ½ cups Cotswold cheese w/ chives, grated

A few grates of nutmeg [optional]

 

8 ounces fresh spinach, stems removed

1 large garlic clove, minced

2 tablespoon olive oil

 

3 ounces prosciutto, approx. 10 slices

 

Preheat oven to 400°F

In a food processor, combine the flour, salt and chilled butter until a coarse meal is formed. Add the ice water and mix just until a ball forms in the processor. If dough is too soft, chill for about 5 minutes. Roll the dough out onto a lightly floured surface and line a pie pan, crimping the edges to form a crust. Egg wash the edge of the crust after the shell has been filled, using the custard. Chill quiche crust in the refrigerator until ready to fill. 

In a sauté pan, heat the olive oil and fry the garlic until lightly golden. Add the fresh spinach and toss to coat with oil. Continue to toss until spinach has wilted. Place in a colander to drain and cool. In the same pan cook the prosciutto on each side for a minute just to par cook. 

Whisk together eggs and cream. Stir in cheese and nutmeg if using. 

Squeeze out any moisture from the spinach and evenly distribute over the bottom of the quiche shell. Pour over the custard and cover with prosciutto slices. Bake for 30-35 minutes or until puffed and prosciutto is crispy. This eight inch quiche will serve six to eight.

 

  

For today’s salad of choice, I am harvesting some greens from the many flats planted. To dress this salad I made a basil vinaigrette. A chef friend of mine made one not too long ago that was very delish, so I thought it might go well with freshly harvested greens. 

 

Basil Vinaigrette

4 Tablespoons grape seed oil

1 tablespoon white balsamic vinegar

½ teaspoon sugar

¼ teaspoon sea salt

¼ cup packed fresh basil leaves, chiffonade

1 teaspoon Meyer lemon zest 

Puree basil and oil together and allow the basil to flavor and color the oil. Strain through a coffee filter. Whisk together vinegar, lemon zest, sugar and salt. Slowly whisk this mixture into the now basil oil until emulsified. Drizzle over salad greens. 

I think quiche is best served just above room temperature after being baked, when the cheese is still soft and crust flaky. It’s the simple things in life that make us most happy, and the most sense. Don’t you agree?

I don’t have much to say about this recipe, but a basic quiche with gruyere cheese seemed delicious. It has been a while since I have made a quiche. With a busy schedule, planning on what is to be done in the garden I forget how easy and simple a quiche can be.

A quiche served right out of the oven when the crust is still flaky and buttery is divine. The good thing about this type of creation is you really can do a lot with it. I tend to prefer a large quiche as opposed to bite sized ones. They seem to taste and cook up better developing a rich golden color. Today I wanted to test and see how smaller versions look; a more individual portion. The result was still delicious but in order to develop that golden color the quiche would have needed more time in the oven. An over cooked egg gets spongy, so go easy and bake any quiche gently to just set the custard.

 

Quiche au Fromage Recipe

1 ½ cups all-purpose flour

½ teaspoon sea salt

8 Tablespoons unsalted butter, chilled & cubed

5 Tablespoons ice water

8 eggs

1/3 cup heavy cream

1 cup gruyere cheese, grated

1 teaspoon sea salt

A few grates of nutmeg

To prepare the crust, place the flour and salt in the food processor and run for a moment to combine. Add the butter and process until a course meal forms. While the machine is still running, pour the ice water in. It will for a quick dough and that’s it. Remove the dough and form it into a flattened disk.

Roll out the dough on a floured surface until it’s about an eighth of an inch thick and line your pan. I use an eight inch pan for a large quiche. Chill the crust in the refrigerator while you prepare the custard.

Whisk the eggs and the cream together then stir in the remaining ingredient reserving a quarter of a cup for the top. Pour the custard into the pan and sprinkle the cheese on top. Bake at 350ºF for about 45 minutes or until the custard has puffed and turned golden.

 Asparagus & Potato Salad Recipe

2 bundles asparagus

2 pounds petit red potatoes, halved

Fresh chervil leaves

Fresh chives, thinly sliced

2 Tablespoon white wine vinegar

2 Tablespoons Dijon mustard

1 teaspoon sea salt

6 Tablespoons walnut oil

¼ teaspoon black pepper

Prepare potatoes, by gently boiling them in lightly salted water, drain and set aside. For the asparagus I peeled the stalks into ribbons by using a vegetable peeler. Peel halfway through the stalk and again from the other side. The tips were trimmed for use in the salad. Keep the tips and ribbons separate. Blanching the asparagus quickly in heavily salted water brings out their vibrant green color. I cooked the asparagus tips for a minute or two and the ribbons took just a few second in the hot tub. Quickly place all of the asparagus in ice water to stop the cooking. Once cold, drain the asparagus and place on paper towels.

To complete the salad whisk the vinegar, mustard, salt and pepper until creamy. Slowly drizzle in the oil while whisking and your set. For the final moment, plate the asparagus and potatoes and garnish with as much chervil leaves and chives as you like, and then drizzle on the vinaigrette.

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