Umami Mart Barware
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Last week I started this column as "Eat OUT Thursday" but I thought it would be fun if I alternated it between eating out and eating in every week. What do you think?

I made quiche a few weeks ago. I was staying in Oakland and looking through Stacy's fridge, therein lied all the ingredients for a quiche. I pulled out her Joy of Cooking (the latest edition) book where there was a simple recipe for a homemade crust and quiche- one that even I, the most inept baker, could execute. It turned out, however, to be a rocky road down the path to quiche greatness.

Ok, so here's the recipe for the dough- you just mix the ingredients right in the pan!!! Genius! Here are the exact instructions so I don't have to write it all out. And wait- go preheat your oven to 400 before you start!
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Mixed ingredients. We used wheat flour instead of regular flour. How did it turn out??? Read on.
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Et voila!!! This whole process took maybe 15 minutes??? Incredible!!
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Can I get a close-up shot of the perfectly ridged crust edges please? Thanks.
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Bake for about 20 minute. Here's where I started fucking up a little, per usual. You're supposed to brush the crust with egg yolk and put it back into the oven for a few minutes- this is supposed to better hold the contents of the quiche ingredients. Anyway, I didn't have a brush, so I used my fingers. I know, super profesh.
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For the quiche we decided to just use whatever was in the fridge, which included cooked broccoli, green onions and tomatoes.
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I think the usual rule of thumb is 2 or three eggs for every cup of milk- the more eggs, the more custardy the quiche will be. For the ultimate fatass quiche, use heavy cream and only egg yolks.

For this, I used 5 eggs and one cup regular milk and one cup half-and-half. So I'm half of a fatass, which makes me feel better about myself. Anyway, then added all the above ingredients.
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Fuck up #2: too much liquid. The milk started to totally overflow from the pan. Notice how it's over the sink in this picture- I had to dump some of the milk out. It was a mess. I managed to sprinkle some cheese on top.
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The quiche finally made it into the oven. Left it in for about an hour. All in all, it turned out pretty good.
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Yumz!
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This turned out pretty good, the best part was the wheat flour crust, actually. It gave it a heartyness. Wasn't too keen on the broccoli going into it, but it turned out fine.

I'm going to master the art of the quiche. It's so easy, but a pain in the ass. Next time, I'm using heavy cream and making Quiche Lorraine. BACON!!!
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