"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 11-24-2013, 03:44 PM   #51
Chef Extraordinaire
pacanis's Avatar
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
That sure looks Christmassy to me. And it makes me want to eat my first ever quiche. Lovely ingredients.

Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-24-2013, 03:48 PM   #52
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,694
I love creating quiches. A quiche without a crust is a frittata...or omelet.

“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 11-24-2013, 07:09 PM   #53
Head Chef
KatyCooks's Avatar
Join Date: Jul 2013
Location: Hampshire
Posts: 1,152
Originally Posted by taxlady View Post
Beautiful Katy. How do you like the crust with the sage in it?
I failed dismally with the pastry Taxy!

I dutifully pounded dried sage into a powder and tipped it into my flour and butter mix. (Am I going to buy a "processor" now I am working? Yes I am!!!)

Anyway, it all went wrong because I had 200g in my head for some strange reason instead of 100g. So the pastry was a complete disaster. Anyway, as you can see, it held together enough so the dish was edible!

The challenge here was to make a tasty quiche with Brussels. And I did that. (So much so that I think I won't tell the Brussels haters what is in it and just let them try it!)
KatyCooks is offline   Reply With Quote
Old 11-24-2013, 09:10 PM   #54
Executive Chef
Whiskadoodle's Avatar
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,611
I think it looks great too Katy.

Pac or anyone. When making a quiche, put the solids in ( bacon cheese etc) Set the pie dish on the oven rack. Pour the custard in. Close the oven door. The kids however do not care in the least if you put the custard in and try to carry it to the oven and something spills. They think you did this on purpose.
Whiskadoodle is offline   Reply With Quote
Old 11-25-2013, 07:09 AM   #55
Executive Chef
medtran49's Avatar
Join Date: Feb 2011
Location: Florida
Posts: 3,799
I haven't read thru every post but I've made herbed crusts before. We have a recipe for a sweet onion pie that uses a crust made with various FRESH herbs. Unfortunately, I have no idea which book it is in so can't find it real quick. However, I just did a google search and found this.

see you in the morning: roasted grape and onion tart with almond herb crust

I know it's not a quiche but it looks so good (and is beautiful to boot) just had to share. I think it will be on our menu next week.
medtran49 is offline   Reply With Quote
Old 11-25-2013, 10:42 AM   #56
Wine Guy
Steve Kroll's Avatar
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,346
It looks fabulous, Katy!
Steve Kroll is offline   Reply With Quote
Old 11-25-2013, 04:42 PM   #57
Assistant Cook
Join Date: Jun 2013
Location: Fort Wayne, IN
Posts: 8
Originally Posted by Oldvine View Post
I would go with a quiche that displays red and green, maybe sun dried tomatoes and green onions (and forget sauteing them). Green and red peppers might work if you like peppers. I don't see much in your list that makes me think "Now that's a Christmas quiche!". Mine would be a basic swiss cheese, bacon, green onion quiche that my family likes with some added bits of red sun dried tomatoes and maybe, even some spinach.
A possibility for the red might also be pimiento.
bgoogle is offline   Reply With Quote
Old 11-25-2013, 05:49 PM   #58
Chef Extraordinaire
pacanis's Avatar
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I was thinking instead of sliced cherry tomatoes, how about cutting in half and placing them flat side down? That way you have the roundness of a berry sticking up.
Do you have the white cherry tomatoes over there? You could even use both and make it look like mistletoe.
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-26-2013, 11:43 PM   #59
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,846
If I had time, I would probably peel the sprouts and saute the leaves in bacon fat with bacon bits and a drizzle or two of maple syrup, some freshly ground black pepper...and then add that to the Quiche "mix" reserving some for the top.

I make savory crust frequently. I tend to like adding smoked paprika and using ww flour when making savory crusts.

You could panfry some sage leaves in butter and EVOO to add to the top...

Looks tasty, btw.
I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 11-27-2013, 11:20 AM   #60
Master Chef
Mad Cook's Avatar
Join Date: Jun 2013
Location: North West England
Posts: 5,118
Originally Posted by KatyCooks View Post
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?
I often put a pinch of dried herbs in pastry for a savoury dish. I often "do a Delia" as it's called in this household and make a suet pastry lid on baked Kate and Sidney pies and add a pinch of dried herbs to dumplings. Don't go mad with the sage as it's quite strong. You might consider thyme as an alternative to sage.

If you use sprouts cook them before cutting them as if you cut then cook them they'll go soggy. Don't over-cook them either. I love sprouts. They are one of my favourite veg. I hated them as a child but mother, who wasn't normally a food tyrant, always made me have just one. Now I'm glad she did.

I'd use ordinary white/yellow onions or Spanish onions if you can get them (Spanish are milder in flavour). Red onions can dye things a rather unpleasant colour. Actually you could use spring onions/scallions instead of ordinary onions.

Lemon zest improves most things and goes well with thyme and sage.

Sliced tomatoes on top will make it look pretty.

Frozen peas if you want something green.


Enjoy yourself

Mad Cook is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:08 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.