Tuesday, November 23, 2010

A Quiche by Any Other Name and so on

Dear Blog World, so sorry that I took an unexpected leave of absence from my lovely blog and reading the blogs out there. Life has gotten so crazy, but it's all good with me. But I'm here to share a new recipe with a story!

One time I went to the farmer's market and stopped by the cheese table. I rarely eat cheese, so it was an odd stop. The man behind the table had the most wonderfully charming southern French accent and I melted a little. He even recognized me from being at the market so often, but never stopping at his table. If he was about forty years younger, I would have married him right there, but alas, he was not. I told him about how I avoid cheese, because of the not so pretty aftershock I experience, but his foods just look so delicious I had to stop. After much chatting about how I work around this unfortunate curse, he pointed to his list of quiches. I had flash backs of my youth. I grew indulging in Quiche Lorraine at least once a week. I do not like eggs, but for some reason, mixed into a quiche with yummy toppings, I gobble down piece after piece. My wonderful French cheese man told me I should try a small quiche Lorraine and come back for more the following week. I gave him a few dollars and he gave me a delicious little piece of love.

I came home and could not wait to open it up and indulge into this adorable savoury pie. As soon as I cut into the quiche I saw some slivers of red. A few nibbles later, I realized I was eating sun dried tomato quiche. Quelle suprise! It was amazing. It was delicious. I gobbled it up in two large bites. That quiche had no chance against me. Part of me wanted my quiche Lorraine, because that is what I bought and that is what the little sticker on the package said, but the other part was so overwhelmed with flavour and texture that I didn't care. The next week I told my French man about the mix up and how much it pleased me. He felt so bad that he gave me the wrong thing that I got one quiche for free. But now I'm on a hunt for the most delicious quiche ever made. Sun dried tomatoes were a great addition, but the salty flavour of pork gives the quiche a better balance. I combined them into the ultimate quiche. Breakfast, Brunch, Lunch, Dinner, Desert, any time of the day, you will love my quiche. This is the basic recipe I grew up with for years and it's still so perfect and makes a great base for any flavour of quiche. (Next up is a caramelized onion version, with some other type of cheese too, yum.)

Sun Dried Tomato Quiche with Ham

2 frozen pie shells (yes I used frozen and yes I am proud of it)
5 eggs
1 cup half and half
1 tsp fresh ground nutmeg
salt and white pepper to taste
16 oz shredded Swiss cheese
8 oz of diced ham
16 oz of sun dried tomatoes, not in oil, coarsely chopped

1. Beat eggs and half and half until well blended. Stir in nutmeg, white pepper, and salt.
2. Split Swiss cheese equally between two shells. Sprinkle ham and tomatoes even on top of the cheese.
3. Pour egg mixture into pie shells.
4. Bake at 400 for 15 minutes and then turn down temperature to 325 and bake for about 30 minutes. Quiche is done when lightly browned on top, but will still have some "jiggle" in the middle (think, pudding).

Hint - if crust starts browning too quickly, wrap the edges in foil.

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