Crab and Scallion Quiche
(Cuisine at home, April 2006, Issue 56, p. 19)
Makes: One 9-inch Quiche Total Time: 45 Minutes + Blind Baking Rating: Intermediate
For the Crust—
Combine:
1 cup all-purpose flour
1 T. powdered sugar
1/8 t. table salt
Add and Blend; Blind Bake:
1 stick unsalted butter, cold, cubed (1/2 cup)
4 oz. cream cheese, cubed
For the Filling—
Combine:
1 can pasteurized crabmeat, drained and picked through (6.5 oz.)
1/4 cup scallions, minced
2 T. chopped fresh parsley
For the Custard—
Whisk Together; Sprinkle with:
2 eggs
2 egg yolks
1/2 cup whole milk
1/2 cup heavy cream
1/2 t. kosher salt
1/8 t. ground white pepper
1/8 t. Old Bay seasoning
1/8 t. ground nutmeg
2 dashes Tabasco
1/2 cup Gruyere, grated
Preheat oven to 400°; coat a 9" pie plate with nonstick spray.
Combine flour, sugar, and salt in a food processor.
Add butter and cream cheese, then blend until dough forms around the blade. Remove from processor, wrap in plastic, and chill 30 minutes (dough may be made 1 day ahead). Roll dough out on a lightly floured surface to 12−14" in diameter and 1/4" thick. Transfer to prepared pie plate, then trim and crimp the edges. Freeze dough until firm, line with foil and beans, and blind bake on a baking sheet for 25 minutes. Remove beans and foil, and continue baking for 10−15 minutes, or until browned. Meanwhile, prepare filling and custard while crust is in the oven.
Combine crab, scallions, and parsley for the filling.
Whisk eggs, yolks, milk, cream, and seasonings together. Fill crust with crab mixture and custard, then sprinkle with cheese. Reduce oven to 375°; bake 30 minutes, or until filling is set and top is browned. For the neatest slices, cool quiche on a rack for 30 minutes before serving. Serve warm or at room temperature. Shown here with Asparagus with Remoulade.
Ham, Sweet Potato, and Broccoli Quiche
(Cuisine at home, April 2006, Issue 56, p. 18)
Makes: One 9-inch Quiche Total Time: About 45 Minutes + Blind Baking Rating: Intermediate
For the Crust—
Combine:
1 cup all-purpose flour
1 cup powdered sugar
1/8 t. table salt
Add and Blend; Blind Bake:
1 stick unsalted butter, cold, cubed (1/2 cup)
4 oz. cream cheese, cubed
For the Filling—
Saute in 1 T. Unsalted Butter;
3/4 cup ham, diced
3/4 cup sweet potato, peeled, diced
1/2 cup onions, diced
1 1/2 cup frozen broccoli florets
For the Custard—
Whisk Together:
2 eggs
2 egg yolks
1/2 cup whole milk
1/2 cup heavy cream
1 t. Dijon mustard
1/2 t. kosher salt
1/8 t. ground white pepper
1/8 t. cayenne
1/8 t. ground nutmeg
Sprinkle with:
1/2 cup white Cheddar, grated
Preheat oven to 400°; coat a 9" pie plate with nonstick spray.
Combine flour, sugar, and salt in a food processor.
Add butter and cream cheese, then blend until dough forms around the blade. Remove from processor, wrap in plastic, and chill 30 minutes (dough may be made 1 day ahead). Roll dough out on a lightly floured surface to 12−14" in diameter and 1/4" thick. Transfer to prepared pie plate, then trim and crimp the edges. Freeze dough until firm, line with foil and beans, and blind bake on a baking sheet for 25 minutes. Remove beans and foil, and continue baking for 10−15 minutes, or until browned. Meanwhile, prepare filling and custard while crust is in the oven.
Saute ham, sweet potato, and onions for the filling in butter in a nonstick skillet over medium-high heat. Cook, covered, until potato is soft but not mushy, about 5 minutes. Stir in broccoli (it’s okay if it’s frozen); set filling aside.
Whisk eggs, yolks, milk, cream, mustard, and seasonings together in a measuring cup until blended. Reduce oven to 375°; fill crust with ham and broccoli mixture, then pour in the custard.
Sprinkle with cheese, then bake 30 minutes, or until filling is set and top is browned. For the neatest slices, cool quiche on a rack for 30 minutes before serving. Serve warm or at room temperature.
Sausage, Mushroom, and Mustard Greens Quiche
(Cuisine at home, April 2006, Issue 56, p. 19)
Makes: One 9-inch Quiche Total Time: 45 Minutes + Blind Baking Rating: Intermediate
For the Crust—
Combine:
1 cup all-purpose flour
1 T. powdered sugar
1/8 t. table salt
Add and Blend; Blind Bake:
1 stick unsalted butter, cold, cubed (1/2 cup)
4 oz. cream cheese, cubed
For the Filling—
Saute in 1 T. Olive Oil; Stir in:
4 oz. Italian bulk sausage, crumbled
1 cup button mushrooms, sliced
1/2 cup onions, diced
1 cup frozen mustard greens, thawed and squeezed dry
For the Custard—
Whisk Together; Sprinkle with:
2 eggs
2 egg yolk
1/2 cup whole milk
1/2 cup heavy cream
1/2 t. kosher salt
1/8 t. ground white pepper
1/8 t. cayenne
1/8 t. ground nutmeg
1/2 cup fontina cheese, grated
Preheat oven to 400°; coat a 9" pie plate with nonstick spray.
Combine flour, sugar, and salt in a food processor.
Add butter and cream cheese, then blend until dough forms around the blade. Remove from processor, wrap in plastic, and chill 30 minutes (dough may be made 1 day ahead). Roll dough out on a lightly floured surface to 12−14" in diameter and 1/4" thick. Transfer to prepared pie plate, then trim and crimp the edges. Freeze dough until firm, line with foil and beans, and blind bake on a baking sheet for 25 minutes. Remove beans and foil, and continue baking for 10−15 minutes, or until browned. Meanwhile, prepare filling and custard while crust is in the oven.
Saute sausage, mushrooms, and onions for the filling in oil in a nonstick skillet over medium-high heat. Cook until sausage is done and onions are soft; stir in greens.
Whisk eggs, yolks, milk, cream, and seasonings together. Fill crust with sausage mixture and custard, then sprinkle with cheese. Reduce oven to 375°; bake 30 minutes, or until filling is set and top is browned. For the neatest slices, cool quiche on a rack for 30 minutes before serving. Serve warm or at room temperature. Shown here with Arugula Salad with Two Peppers and Balsamic Vinaigrette.
Cream Cheese Crust
(Cuisine at home, April 2006, Issue 56, p. 17)
Makes: Enough for One 9-inch Quiche Total Time: 45 Minutes + Chilling Rating: Easy
Combine:
1 cup all-purpose flour
1 cup powdered sugar
1/8 t. table salt
Add and Blend; Blind Bake:
1 stick unsalted butter, cold, cubed (1/2 cup)
4 oz. cream cheese, cubed
Preheat oven to 400°; coat a 9" pie plate with nonstick spray.
Combine flour, sugar, and salt in a food processor.
Add butter and cream cheese, then blend until dough forms around the blade. Remove from processor, wrap in plastic, and chill 30 minutes (dough may be made 1 day ahead). Roll dough out on a lightly floured surface to 12−14" in diameter and 1/4" thick. Transfer to prepared pie plate, then trim and crimp the edges. Freeze dough until firm, line with foil and beans, and blind bake on a baking sheet for 25 minutes. Remove beans and foil, and continue baking for 10−15 minutes, or until browned.
(Cuisine at home, April 2006, Issue 56, p. 19)
Makes: One 9-inch Quiche Total Time: 45 Minutes + Blind Baking Rating: Intermediate
For the Crust—
Combine:
1 cup all-purpose flour
1 T. powdered sugar
1/8 t. table salt
Add and Blend; Blind Bake:
1 stick unsalted butter, cold, cubed (1/2 cup)
4 oz. cream cheese, cubed
For the Filling—
Combine:
1 can pasteurized crabmeat, drained and picked through (6.5 oz.)
1/4 cup scallions, minced
2 T. chopped fresh parsley
For the Custard—
Whisk Together; Sprinkle with:
2 eggs
2 egg yolks
1/2 cup whole milk
1/2 cup heavy cream
1/2 t. kosher salt
1/8 t. ground white pepper
1/8 t. Old Bay seasoning
1/8 t. ground nutmeg
2 dashes Tabasco
1/2 cup Gruyere, grated
Preheat oven to 400°; coat a 9" pie plate with nonstick spray.
Combine flour, sugar, and salt in a food processor.
Add butter and cream cheese, then blend until dough forms around the blade. Remove from processor, wrap in plastic, and chill 30 minutes (dough may be made 1 day ahead). Roll dough out on a lightly floured surface to 12−14" in diameter and 1/4" thick. Transfer to prepared pie plate, then trim and crimp the edges. Freeze dough until firm, line with foil and beans, and blind bake on a baking sheet for 25 minutes. Remove beans and foil, and continue baking for 10−15 minutes, or until browned. Meanwhile, prepare filling and custard while crust is in the oven.
Combine crab, scallions, and parsley for the filling.
Whisk eggs, yolks, milk, cream, and seasonings together. Fill crust with crab mixture and custard, then sprinkle with cheese. Reduce oven to 375°; bake 30 minutes, or until filling is set and top is browned. For the neatest slices, cool quiche on a rack for 30 minutes before serving. Serve warm or at room temperature. Shown here with Asparagus with Remoulade.
Ham, Sweet Potato, and Broccoli Quiche
(Cuisine at home, April 2006, Issue 56, p. 18)
Makes: One 9-inch Quiche Total Time: About 45 Minutes + Blind Baking Rating: Intermediate
For the Crust—
Combine:
1 cup all-purpose flour
1 cup powdered sugar
1/8 t. table salt
Add and Blend; Blind Bake:
1 stick unsalted butter, cold, cubed (1/2 cup)
4 oz. cream cheese, cubed
For the Filling—
Saute in 1 T. Unsalted Butter;
3/4 cup ham, diced
3/4 cup sweet potato, peeled, diced
1/2 cup onions, diced
1 1/2 cup frozen broccoli florets
For the Custard—
Whisk Together:
2 eggs
2 egg yolks
1/2 cup whole milk
1/2 cup heavy cream
1 t. Dijon mustard
1/2 t. kosher salt
1/8 t. ground white pepper
1/8 t. cayenne
1/8 t. ground nutmeg
Sprinkle with:
1/2 cup white Cheddar, grated
Preheat oven to 400°; coat a 9" pie plate with nonstick spray.
Combine flour, sugar, and salt in a food processor.
Add butter and cream cheese, then blend until dough forms around the blade. Remove from processor, wrap in plastic, and chill 30 minutes (dough may be made 1 day ahead). Roll dough out on a lightly floured surface to 12−14" in diameter and 1/4" thick. Transfer to prepared pie plate, then trim and crimp the edges. Freeze dough until firm, line with foil and beans, and blind bake on a baking sheet for 25 minutes. Remove beans and foil, and continue baking for 10−15 minutes, or until browned. Meanwhile, prepare filling and custard while crust is in the oven.
Saute ham, sweet potato, and onions for the filling in butter in a nonstick skillet over medium-high heat. Cook, covered, until potato is soft but not mushy, about 5 minutes. Stir in broccoli (it’s okay if it’s frozen); set filling aside.
Whisk eggs, yolks, milk, cream, mustard, and seasonings together in a measuring cup until blended. Reduce oven to 375°; fill crust with ham and broccoli mixture, then pour in the custard.
Sprinkle with cheese, then bake 30 minutes, or until filling is set and top is browned. For the neatest slices, cool quiche on a rack for 30 minutes before serving. Serve warm or at room temperature.
Sausage, Mushroom, and Mustard Greens Quiche
(Cuisine at home, April 2006, Issue 56, p. 19)
Makes: One 9-inch Quiche Total Time: 45 Minutes + Blind Baking Rating: Intermediate
For the Crust—
Combine:
1 cup all-purpose flour
1 T. powdered sugar
1/8 t. table salt
Add and Blend; Blind Bake:
1 stick unsalted butter, cold, cubed (1/2 cup)
4 oz. cream cheese, cubed
For the Filling—
Saute in 1 T. Olive Oil; Stir in:
4 oz. Italian bulk sausage, crumbled
1 cup button mushrooms, sliced
1/2 cup onions, diced
1 cup frozen mustard greens, thawed and squeezed dry
For the Custard—
Whisk Together; Sprinkle with:
2 eggs
2 egg yolk
1/2 cup whole milk
1/2 cup heavy cream
1/2 t. kosher salt
1/8 t. ground white pepper
1/8 t. cayenne
1/8 t. ground nutmeg
1/2 cup fontina cheese, grated
Preheat oven to 400°; coat a 9" pie plate with nonstick spray.
Combine flour, sugar, and salt in a food processor.
Add butter and cream cheese, then blend until dough forms around the blade. Remove from processor, wrap in plastic, and chill 30 minutes (dough may be made 1 day ahead). Roll dough out on a lightly floured surface to 12−14" in diameter and 1/4" thick. Transfer to prepared pie plate, then trim and crimp the edges. Freeze dough until firm, line with foil and beans, and blind bake on a baking sheet for 25 minutes. Remove beans and foil, and continue baking for 10−15 minutes, or until browned. Meanwhile, prepare filling and custard while crust is in the oven.
Saute sausage, mushrooms, and onions for the filling in oil in a nonstick skillet over medium-high heat. Cook until sausage is done and onions are soft; stir in greens.
Whisk eggs, yolks, milk, cream, and seasonings together. Fill crust with sausage mixture and custard, then sprinkle with cheese. Reduce oven to 375°; bake 30 minutes, or until filling is set and top is browned. For the neatest slices, cool quiche on a rack for 30 minutes before serving. Serve warm or at room temperature. Shown here with Arugula Salad with Two Peppers and Balsamic Vinaigrette.
Cream Cheese Crust
(Cuisine at home, April 2006, Issue 56, p. 17)
Makes: Enough for One 9-inch Quiche Total Time: 45 Minutes + Chilling Rating: Easy
Combine:
1 cup all-purpose flour
1 cup powdered sugar
1/8 t. table salt
Add and Blend; Blind Bake:
1 stick unsalted butter, cold, cubed (1/2 cup)
4 oz. cream cheese, cubed
Preheat oven to 400°; coat a 9" pie plate with nonstick spray.
Combine flour, sugar, and salt in a food processor.
Add butter and cream cheese, then blend until dough forms around the blade. Remove from processor, wrap in plastic, and chill 30 minutes (dough may be made 1 day ahead). Roll dough out on a lightly floured surface to 12−14" in diameter and 1/4" thick. Transfer to prepared pie plate, then trim and crimp the edges. Freeze dough until firm, line with foil and beans, and blind bake on a baking sheet for 25 minutes. Remove beans and foil, and continue baking for 10−15 minutes, or until browned.
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