Wednesday, April 13, 2011

Kitchen Sink Quiche

This is awesome. Admittedly not an everyday food but just amazing.

Oven Temp 350   Dutch Oven 300 deg bottom and 450 top

2 Red Garnet Yams
2 Red Potatoes
1 Leek stalk
2 Garlic Cloves
1 Small yellow onion
1 yellow summer squash
1 bell pepper
1 jalapeno
1.5 oz. Smoked Gouda
1.5 oz. Smoked Gruyere
1.5 oz. Smoked Cheddar
3 slices of bacon
2 oz. ham
3 Stalks Fresh Tarragon
1/8 c fresh chives
8 eggs
1/2 c milk
1/4 c sour cream
1/4 t fresh grated nutmeg (1/8 t if using ground nutmeg)

2 c Whole Grain Flour
1/3 c butter (softened)
1/2 t Salt
1/8-1/3 c very cold water

Heat to boiling enough water to cook the yams and potatoes in.  On a medium high burner prepare the peppers by charring the outside, directly on the burner. This takes about 30 seconds on each side. Chop the yams and potatoes into bite size chunks. Boil the yams while you are cutting the potatoes. Add the potatoes. Chop the leeks, ensuring they are clean; be sure to check under the first layer after slicing the length of the leeks. If you don’t check the leeks you will have sand in your quiche. After slicing length wise chop them into 1/2 inch sections, and add to the yams. Cook the yams and potatoes till they offer very little resistance when poked with a fork, turn off the heat and set aside when done. While the yams are boiling fry the bacon. Chop the onion, and using some of the bacon grease sauté the onions. Crush the garlic and add it to the onions. Chop the summer squash into bite size chunks, add to the onions.  Chop the peppers and sauté in the bacon pan over medium heat until they are al dente.  Chop the bacon and ham into bite size chunks, and refrigerate. Cut the cheese into small chunks, about 1/4 x 1/4 inch cubes. Strain the yams. Place the peppers, onions, bacon, ham, nutmeg,  and yams in a bowl. Add salt and pepper to taste. This mixture will most probably smell very strong, it is supposed to. Place the veggie mixture in the refrigerator, and cool while preparing the remainder of the dish. In a medium bowl combine the eggs, sour cream, milk, tarragon, and chives. For the crust, in a bowl mix the flour and salt till fully combine, add the butter and cut in with a pastry paddle or a couple butter knives, until it resembles rough cornmeal.  Mix in enough water to make medium dough. Press the dough into a pie plate, or a Dutch oven.  Spread the cheese over the crust. Pour the veggie mixture over this, and finish with pouring the egg mixture over that. Bake in the oven 350 for 55 minutes to 1 hour 15 minutes. In a Dutch oven start with 8-10 coals on the bottom and 17 on the top, and cook for 35-45 minutes and check, if it needs more time add 4-5 coals to the top, and 2-3 to the bottom. Cook this until the middle jiggles a little and the edges are firm. As you probably guessed I just cleaned out my refrigerator to put this delicious quiche together, the nice thing about quiche is it works with so many kinds of veggies, meats, and cheeses.  Try it with steak and replace one of the cheeses with blue cheese and add 2 T brown or honey mustard. Super good!!



Makes approximately 12 servings

Amount Per Serving
  Calories 240.6
  Total Fat 13.0 g
      Saturated Fat 6.6 g
      Polyunsaturated Fat 1.0 g
      Monounsaturated Fat 2.4 g
  Cholesterol 150.8 mg
  Sodium 425.1 mg
  Potassium 328.4 mg
  Total Carbohydrate 19.3 g
      Dietary Fiber 2.7 g
      Sugars 1.5 g
  Protein 12.4 g

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