Awesome Quiche...duhhH!!!

Another classic original quiche recipe from yours truly.

prep: well the night before while I was cooking my pasta meal I broiled some of the extra red peppers, and added some baby portobello mushrooms and burnt broccoli. I glazed them with extra virgin olive oil and garlic and salt and pepper and threw them in some Tupperware for the next day.

Day of making quiche.

I made my famous roasted potatoes with lipton onion soup mix, some cayenne pepper and 21 season salute from traders and go those started in the oven for our side.

While the potatoes were started to get yummy in the oven I caramelized one onion. The key to caramelizing is butter and EVOO and medium and just let them sit and become translucent and add S & P for taste and for browning I add some granulated sugar.

Quiche mixture:
Add veggies from night before.
4 eggs
1 1/2 cups of half and half
grated aged cheddar
grated pepper jack cheese
Parmesan cheese
S & P
mix in large bowl.

then I add it to the pre-bought crust. sorry folks even my mother who made the best quiche and pie in the world did not even make her own crust. then I topped the quiche off with caramelized onions and put it in a 350 degree over for about an hour and then broiled it off to get the top extra caramel and good.

When the quiche was almost done, I fried up some extra crispy bacon and crumbled it up using it to top the whole thing off. When all was done we served it with a side of fruit of strawberries and nectarines.

My one other idea to make this brunch even slightly more rich and delicious would be to top the quiche and bacon off with a dill hollandaise sauce.

Please try and enjoy.

Savory Pie thing

Well this is a new one.
I guess I have really been creative in the kitchen in these economic times and have gone back to use it or loose it methods.
IE what-the-F should I do with these many random items in my fridge before they go bad?
So this is what came of a Saturday morning creation.

Ingredients:

3 eggs
heavy cream, whatever was left over from the last quiche
left over roasted vegetable from the other night: carrots, potatoes, mushrooms, onions and garlic
ham
extra sharp aged cheddar cheese
a pie crust
maple syrup


Preparation:

I cracked the eggs in a big mixing bowl with the cream and added some cheese. how ever much or as little as you want. The I added the remaining Tupperware of veggies. I fried up the ham in a skillet with maple syrup. I thought it would be good to have a nice sweet and savory combination, probably my favorite taste bud experience. I cut up the ham after it was nicely browned with caramelized edges. added to the egg mixture. Add a pie crust to the baking pan and add ingredients in. I baked this in a 375 oven for an hourish I wasn't really paying attention to the time but when its nice and golden and slightly burnt at the top is a good time to take it out.

I think the outcome was very successful and delish. try it and let me know!

Sandy Sunday

Mmm Brunch once again, this time no prime rib.
Still an abundance of seafood casserole which I had some mild guilt taking.
The hard working server boys were just staring waiting for their turn.
On one hand I don't care about them because they are just local high school kids who don't talk to me and don't seem that interesting other then their cherub boyish faces. But I know they work 10X harder then me because well lets face it, like right now, I am blogging at work, and they are cleaning up nasty food debris.
But enough guilt I got a better pick while they watched.
The bartender for some reason got an official invite by Chefy to eat while I just followed because no one ever tells me its time to eat, which means I have to be extra scavenger like in order to get something good around here.
Fuck those blitzes that no one ever touches, I want the good stuff, and the prime rib is probably the most prized brunch option.
There was only fat left today.
So I had some turkey or chicken unclear what it is for sure, that was stuffed with lots of stuffing, and oats were spread about, assuming they were part of the stuffing. It was OK, it reminded me of The Century House Epicurean Shoppe. There was some light gravy, but obvi if there were leftovers it wasn't such a winner today out of the proteins.
Some eggs Benedict looked sad with oats on the bottom of their trey, maybe the oats scared people away.
Over all my favorite guilty pleasure of the spread is probably the soggy Cesar salad. I don't know why, but its just really good and covered in dressing and cheese. It reminds me of the time I spent a weekend with my friend Zach Rose in Portland, OR where after a night of bar hoping he indulged himself in leftover soggy Cesar salad.
The scallops are aways yummy with the rich seafood filling on my plate and the touch of sand in between my teeth always makes me think of the ocean, and sitting on the beach with a sandwich with sand inside.