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mmm quiche
Dec. 11th, 2006 02:03 amooh, ooh, that smells teh yum. There are classes of dishes that are very forgiving and flexible. You can do just about anything you want as long as you follow the basic formula. If you're halfway competant, you can come up with something quite edible. If you've got a knack for it, you come up with something really stellar. Soups are one of these. (mmm, must remember that squash soup...) Lasagna, the Italian casserole, is another. And, of course, quiche. Cook some filling stuff, pour egg/milk over stuff, bake. This was today's experiment, with the recipe only written down after I actually made the quiches:
"What I was in the mood for" quiche. Serves 4ish
1 sm pkg (8 oz?) sliced baby portabella mushrooms
1 med. white onion, very coarsely chopped
~1 cup of diced smoked ham
1 Tbsp unsalted butter
4 eggs
2 cp milk
nutmeg, salt, and pepper
1 cp shredded Jarlsburg cheese
2 cooked 9" pie shells, not deep dish
Melt the butter in a frying pan, and sautée the mushrooms, onion, and ham until the mushrooms are pretty cooked and the onions are softened and slightly browned. In a separate bowl, beat the eggs, milk, a dash of nutmeg, and salt and pepper to taste. Divide the sautéed bits between the two pie shells, and pour half of the egg mixture over each. Top with the Jarslburg and bake at 350°F for 40 minutes. Let stand for 10 minutes before serving. ( pic under cut )
Really nice combo of flavors there. I think the smoked ham sautéed that long with the onions and shrooms really helped the whole thing taste coherent. The husband and I polished off one of the quiches very quickly, and I'm looking forward to the second one as leftovers for the next few days. Mmmm.
"What I was in the mood for" quiche. Serves 4ish
1 sm pkg (8 oz?) sliced baby portabella mushrooms
1 med. white onion, very coarsely chopped
~1 cup of diced smoked ham
1 Tbsp unsalted butter
4 eggs
2 cp milk
nutmeg, salt, and pepper
1 cp shredded Jarlsburg cheese
2 cooked 9" pie shells, not deep dish
Melt the butter in a frying pan, and sautée the mushrooms, onion, and ham until the mushrooms are pretty cooked and the onions are softened and slightly browned. In a separate bowl, beat the eggs, milk, a dash of nutmeg, and salt and pepper to taste. Divide the sautéed bits between the two pie shells, and pour half of the egg mixture over each. Top with the Jarslburg and bake at 350°F for 40 minutes. Let stand for 10 minutes before serving. ( pic under cut )
Really nice combo of flavors there. I think the smoked ham sautéed that long with the onions and shrooms really helped the whole thing taste coherent. The husband and I polished off one of the quiches very quickly, and I'm looking forward to the second one as leftovers for the next few days. Mmmm.
