Sunday, May 17, 2009

Quiche X 2

I've never made quiche so when my mom asked me to make some for Mother's Day, I said sure. You can't turn down your mom on Mother's Day, right? My husband however HATES quiche. Ok, so how am I going to make both mom and hubby happy?

So after searching the internet and I found a recipe to make hubby happy from Paula Dean (aka, everything is made with straight butter and heavy cream). Low and behold, girlfriend didn't disappoint. She had a hash brown crust quiche instead of a traditional crust that got rave reviews. I substituted half and half for 2% milk. The cooking time on the hash browns was longer (I had to bake it for about 50 minutes instead of the 25 she said) but otherwise I followed the recipe. My suggestion is to do all the prep work the day before (grate cheese, cut onions, cut ham, bake hash browns) then assemble the morning of your brunch. The combining of ingredients is the easy's all the prep that takes forever. I thought it was good, but my husband actually liked it! Yay.

I also wanted to do something with a traditional crust, but with less traditional breakfast ingredients. So I found this Emeril recipe. I don't trust the Emeril. I have made many recipes of his and I swear a cook time or an ingredient always seems to be missing. I bought pre-made Marie Calendar pie crust from the frozen foods isle. Again, prep work is everything. Caramelizing onions are like low riders, they need to cook low and slow. These onions are not even close to being done. It probably took about 30-40 minutes to do it right.

Next step is to sautee the mushrooms. You want to do this so that the mushrooms don't release all their juice inside the quiche. That would make the crust all mushy and disgusting.

I used the Gruyere cheese, it was soooooooooooo good. So savory. I will make this again!

The key to quiche is patience, and a little of this:

No comments:

Post a Comment