Thursday, August 12, 2010
That quiche recipe I've been promising you.
...for quite a while now...
I start out with two pie crusts, ready made, deep.
I use store-bought pie crusts because I can keep them in the freezer and it makes the quiche-making process a bit simpler...but if you're a Type A Homemade Pie Crust Girl, go ahead--knock yourself out.
While the pie crusts are firming up a bit in the oven, I get to shredding up an onion.
A medium onion will do...
Like Hilary and Bill.
Then I sauté that medium onion up in some butter. Remember, real butter equals good. Fake yellow petrochemicals posing as butter equals bad.
Then I add crumbled bacon. A lot of crumbled bacon.
Is there any aroma like butter, onions and bacon?
And I have no idea why these particular eggs were so yellow. Sunshine yellow. I'm hoping it wasn't irradiation or something...
Or is it the mother of real butter?
Or the first cousin once removed? That always confuses me.
Now don't forget about those pie crusts you've been browning. Go check on them. And be sure to give your onion and bacon a quick toss.
Oh, and the rice.
Didn't I mention the rice yet?
I make up a batch of brown rice when I'm getting ready to make the quiche. I buy brown rice in bulk and boil up a big pot, two parts liquid (I usually use chicken stock) to one part rice. I make extra to have with another dinner on another night, and I've also learned that I can freeze the cooked rice to make things a bit faster for other recipes.
Except when I get sloppy. And the egg/cream mixture pours over the sides of the pie shells.
Are you inspired?
So here's the chemistry to the deal:
2 deep dish frozen pie shells
1/2 cup crumbled bacon or Canadian bacon
1 medium onion, chopped
2 TB butter
1 to 1 1/2 cups shredded cheese
1 to 1/2 cups brown rice or wild rice
1 1/2 cups cream or light cream
1/2 tsp salt
(Depending on the depth and width of your pie shells, you may find that you need to slightly adjust the measurements for the filling. And if you find yourself needing more egg/cream mixture, just remember that it is one egg to a half cup of cream.)
Bake the pie crusts at 425 degrees for 5 minutes on a cookie sheet. Remove.
Reduce the oven temp to 325 degrees.
Sauté the bacon and onions in butter.
In a small bowl, beat the eggs, cream and salt.
Spoon bacon and onions, rice, and cheese into the prepared crusts. (Add chilies or mushrooms if desired)
Pour in eggs and cream mixture.
Bake at 325 degrees for 35 to 40 minutes.