So, as some of you will know, I started a new job a few weeks ago (which is going very well). They have a tradition there of having a "potluck" lunch just before Christmas, where everyone brings in something edible (some people cook, some bring in bought goods).
I said I would make a Quiche. But then a couple of colleagues challenged me to make it a "Christmas" themed Quiche!
So I am going to give it a go and will do a practice one this weekend. At the moment I am thinking of something involving "stuffing" (Sage and Onion), and also Brussels sprouts. (Obviously there will also be bacon and cheese as it wouldn't be a Quiche without those elements.)
For the Sage element, I wondered about grinding some dried sage with a pestle and mortar and adding it to the actual pastry. (I also have some fresh sage which I thought I might use to decorate the top).
Has anyone tried adding dried/powdered herbs to pastry?
Any thoughts on the sprouts? I was thinking of steaming them first and maybe quartering them, or maybe separating the leaves and sprinkling them through the filling? I don't want a very strong sprout flavour as sprouts are not loved by everyone. (The two people who challenged me both said I should put sprouts in however.)
For the onion element - shallots, white, or red onion? Whichever I use, it will be thoroughly caramelised beforehand so it is nice and soft and doesn't spoil the soft eggy filling.
The bacon will, (naturally) be smoked.
Sprouts and sage are both pretty strong flavours (as is smoked bacon) - but should I be thinking of something to sweeten/lighten the flavours? A tiny bit of lemon or orange zest maybe? (Zest is quite "Christmassy".) Or is that overkill?
So, for my test quiche this weekend:
1. Sage - in the pastry? Good plan or no?
2. Sprouts - leaves, quarters - something else?
3. Onions - what type?
4. Zest - yes or no? Or maybe just on top?
5. Any way I can include tomatoes (for a red accent)? Chopped sun-dried in the filling perhaps? Or slices on top?
6. Any other ideas?