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The Quiche To My Heart (A Little Lorraine)

The Quiche To My Heart (A Little Lorraine)

Oh, the quiche. I have brought quiche to so many potlucks (I feel like I must go to an extraordinary number of brunch potlucks). Luckily, breakfast is an all‑day sort of meal and these tasty pies work at any time of day. I’ve always wanted to do personal quiches but never had a good enough pie shell recipe. Then I found this one. This shell will melt in your mouth, isn’t too crumbly, and has just a touch of flakiness. Man, it is the perfect shell. I found the recipe at food.com but decided to fill ‘er up with a more lorraine-esque filling than the one prescribed. I know, a quiche lorraine is technically supposed to have bacon but I wanted to go the smoked ham route so, there you go, it’s just a “little lorraine”.

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I ended up making a few vegetarian versions without ham (really not lorraine at all). The recipe works incredibly well without the meat so feel free to grate extra cheese and make some without the ham for the vegetarians; it still hits every single food group: the best kind of food.

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In my daily explorations of the internet I happened to find the PBS archives and on those archives I found Julia Child making a Quiche Lorraine on The French Chef. She is so sweet. I find it a stark difference to modern YouTube “chefs” like Hannah Hart of My Drunk Kitchen.

Okay, just take a moment to imagine Julia Child playing Hannah Hart … or just imagine Julia Child being a little bit drunk on The French Chef. Yeah, it would be really funny. Now, if only I could bake a time machine (that actually works) and make that happen. First, Child would be mind blown by YouTube and how short people’s attention spans are now, then she’d be mobbed by fans while I was being awarded a Nobel Prize, and then she’d make the most viral video to date.

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TARDIS cookies are not going to bring people through time, though, and I can’t even imagine the Doctor allowing them to be used for something as ridiculous as this. So, put that imagination cap on and make it happen in your mind.

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It’s hard to believe that 6 months ago I had barely scratched the surface of Doctor Who and now I am obsessed. My collection of Daleks is outnumbering my toy robots. I worry that the Daleks will start exterminating them.

Because Doctor Who is one of the quiches to my heart, the playlist today will feature all tributes to the show. Admittedly, Buzzfeed helped me out a lot, and what Who playlist would be complete without a couple of Cameleon Circuit tracks, the ultimate band of Whovians.


Watch here or on youtube.

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The Quiche To My Heart (A Little Lorraine)

Makes 12.

Pie Crust:

  • 1/2 cup butter, softened
  • 1/3 cup (3 ounces or 90 grams) cream cheese, softened
  • 1 cup flour

Fillings:

  • 2 teaspoons olive oil
  • 1 small onion, diced
  • 4 large eggs, beaten
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1/2 cup sour cream
  • 1 1/2 cups chopped fresh baby spinach, packed
  • 1 pinch nutmeg
  • 1 pinch pepper
  • 1 cup (6 ounces or 170 grams) ham, cooked and diced
  • 1 1/2 cups shredded Swiss cheese, divided in two
  1. For the pie crust, cream butter and cream cheese together. Stir in flour and use your hands to combine until a ball of smooth dough forms. Chill in refrigerator for at least 30 minutes.
  2. Heat the olive oil in a sauté pan over medium-low heat. Sauté the onion for about 30 minutes until caramelized, stir occasionally. Remove from heat and allow to cool for at least 15 minutes.
  3. Whisk together the eggs, heavy cream, sour cream, spinach, nutmeg and pepper. Set aside.
  4. Preheat oven to 350°F (°C).
  5. Remove pie crust from refrigerator. Divide into 12 equal portions. Roll each part into a ball and use your hands or a rolling pin to flatten. The rolled‑out shell should be big enough to fit into your miniature pie tins (or muffin tins) and will be fairly thin (just a few millimetres). Press into the tins.
  6. First, divide the caramelized onions into each shell, then divide the ham, followed by the first half of the swiss cheese. Drizzle egg and spinach mixture over the cheese. Top with remaining cheese.
  7. Bake for 30 minutes. Allow to cool on a wire rack. Arrange on a serving dish to take to the potluck.
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This entry was posted on March 23, 2013 by in Breakfast & Brunch and tagged , , , .

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