Quiche Deesh.

June 7, 2011

 

Hey yo. It’s Icebox Isaac signing in.

Life is tricky. My final days of high school are closing in and all I can think of is the past. It’s like the current weeks aren’t even happening. Memories are what keep me motivated. That and the heat.

Now that graduation is all of two days away, you would think that the stress level would be decreasing right? Wrong. That is indeed not the case as my life is so clearly telling me. My family came in town over the weekend for the big event Wednesday which has only added to the pile of rubble that is my sanity. But because they are here, it was the perfect time to do some good ole cookin’. And this quiche never disappoints…it’s a personal fav. In 1982, Bruce Feirstein wrote a novel called Real Men Don’t Eat Quiche and I could not be more against such a statement!

My grandfather tells an awesome story of how when he was in the war, their favorite thing to prepare was quiche. So really, such a statement as previously mentioned is utter lies!

Ingredients:

Crust:

  • 2 cups flour
  • 1 teaspoon salt
  • ¼ cup cold shortening
  • ½ cup cold butter, chopped
  • 4-5 tablespoons ice cold water
  • 1 egg, 1 teaspoon heavy cream for egg wash

Filling:

  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • salt and black pepper
  • 1 cup fresh flat-leaf parsley, chopped
  • 4 large eggs
  • ¾ cup heavy cream
  • 1/8 teaspoon ground nutmeg
  • 8 ounces Italian cheese blend, grated

Directions:

Preheat oven to 425ºF.  To make the crust, pulse flour and salt together to combine.  Add scoops of shortening and pulse until the mixture has the texture of coarse sand, about 10 seconds.  Add in chunks of butter and pulse until butter pieces are no larger than small peas, about 10 pulses.  Add minimum amount of water and pulse on low.  If dough remains crumbly and doesn’t come together, add another tablespoon of water.  Add as little as is required to enable the dough to be rolled into a ball.  Form the dough into a disk, wrap in plastic, and refrigerate for 20-30 minutes (for our purposes, we will chill in the freezer for about 10 minutes).

Roll disk of dough out to around 2 inches larger than your pie plate and transfer it, situating it in the plate.  Fold the excess dough around the edges and crimp, trimming where necessary.  Blind bake the crust by covering it with parchment, filling it with pie weights or pinto beans, and baking for around 20 minutes.  Remove the paper and weights and bake another 5 minutes.

Heat oven to 375ºF.  Heat 1 tablespoon of the oil in a large skillet over medium-low heat.  Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes.  Stir in the parsley.

In a large bowl, whisk together the eggs, cream, nutmeg, and ¼ teaspoon salt.  Stir in the onion mixture and the cheese. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 15-20 minutes (or more–it took me like 35).  Let sit for 5 minutes.

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