Tuesday, September 14, 2010

Individual quiches ~

All for you

I love my quiche!  I do, I do.  Roasted veggie quiche = yummers.  Bacon-shallot-cheese = richly filling.  I like the finished result soft and creamy.  That's about it, short blurting expressions of quiche love.

This crust makes two 10" springform pans, halve the recipe if you want just one quiche.  If you want to make the 4" size, a half recipe will yield approximately five or six individual quiches.  

Add-ins ~

This varies to your taste, or course.  I like asparagus, shallot, carrot and roasted red peppers.  Roast your choice of veggies (doused with olive oil, sprinkled with salt and pepper) on a baking sheet at 375 degrees.  This takes just a few minutes if you use the mini prepared carrots.  I like the carrots to have some bite to them.  The asparagus and shallots go soft quickly. 

I like to mix bacon and ham.  I fry up the bacon, then saute up the ham in the bacon grease until I have dark crisp edges.  Then add some shallot into the pan, saute until soft.  

Cheeses ~ I vary these to mood.  I don't use much, I like it eggy, not too cheesey.  So a simple sprinkling of in the crust first, then half way into baking, I take out the quiche and just barely sprinkle more cheese.  Cheddar, jack, swiss all are nice, of course - with just a touch of parmesan on the top with whichever cheese you perfer.

Crust ~

3 c. flour

1 tsp. salt
1 tsp. sugar
16 T. butter, cut up
2 eggs
2 T. water 
  • Add flour, salt, sugar to food processor, blend.  
  • Add eggs and water, mix thoroughly, set aside. 
  • Add butter to flour mixture, pulse until you have small crumbly bits.  
  • Add the egg/water.  Pulse lightly, remove from bowl onto counter.
  • Roll out on a well floured counter.
  • Place into springform pan, remove excess.
  • Fold over into the inside, about the top third of the dough on the sides, press to secure.
  • Line loosely with parchment, fill with baking beans.
  • Bake at 375 for 15 minutes.
This filling will fill one 10" springform.  If you are making the individual quiches, this will probably not make eight, depending on the amount of add-ins you use.

I do not make my quiche without the touch of chipotle in adobo sauce. It can be found in the ethnic aisle of a conventional grocery store.

Filling ~

5 eggs
2 c. half and half
1/2 c. heavy whipping cream 
1 tsp. sauce from chipotles in adobo sauce
3/4 tsp. salt
1 tsp. pepper, freshly ground
  • Sprinkle some cheese on the bottom of the par-baked crust, maybe 1/2 c., no more. 
  • Sprinkle in your add-in evening over the cheese. 
  • Pour the egg mixture into the crust. 
  • Bake at 350, start checking for doneness at 50 minutes.  
  • If you bake at 375, start checking at 40 minutes. 
  • About 40 minutes into the baking, sprinkle some cheese over the top, this is when some of it has set enough that the cheese doesn't sink.
  • When it just stops a wet jiggle in the middle, it's set.  Touch the middle gently, a soft yet set feeling is how it is to the touch.
  • Let it cool for at least 15 minutes before cutting.
  • Serves 8+

~ Bacon-shallot ~

Monday, September 6, 2010

Blueberries on Blue Monday ~

Nicholas waited long enough

My fingertips remain scented with clove and cinnamon.  It’s early on a Monday and individual coffeecakes are due at for delivery to a coffeehouse soon.  Blueberry, with brown sugar, softly spiced.  I am making an extra batch for our home today, feeling the need to nurture and comfort, feeling a little lost this morning.  I know food and baking is merely the substitute, but busy hands and giving to others make for a lighter mind, if only temporary.  Baking holds so much emotion for me, it always has, with gratitude for all it's meanings.

Blueberry spice coffeecakes

1 ¾ c. flour
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
¼ tsp. cloves

1 c. brown sugar
2 T. white sugar
8 T. unsalted butter, softened
1 tsp. vanilla
2 eggs
½ c. buttermilk
1 - 1 ½ blueberries, frozen is fine.

Preheat oven to 350, 375 if you prefer.  I waffle between the two, depending on my time line.
Line six 4” cake pans with parchment or simply butter and flour.

  • Mix the dry ingredients, set aside.
  • Cream the butter and sugars.  Add the vanilla.
  • Add the eggs, one at time.  Blend thoroughly before adding the second.  Cream to lightness.
  • Alternate in thirds, the flour and buttermilk, starting with the flour.
  • Fold in berries, frozen is fine. 
  • Divide batter into pans, top with steusel, if desired.

Bake for 40-60 minutes.  This will depend on your oven temperature and if the berries are frozen.  A touch to the middle to test - if it springs back, they are done.  If using parchment lined pans up the side, remove the cakes to a rack.  If no parchment was used, cool five minutes before inverting to remove cakes.

Beautiful gift, beautiful indigo tinted fruit.

Individual packages of warm sweets

A nice place to share on a Monday

Wednesday, September 1, 2010

Tofu Thursday ~ Dinner for 1

This is close to the other coconut-milk and spice dishes that I do.  Simple saute of preferred veggies, add a touch of coconut milk, some water or broth.  Easy peasy.

I made way too much food for just me - that plate looks like the over indulgent servings found at restaurants today.  I made a side of a favorite super fast noodle product, I like to think of them as Top Ramen for grown-ups.  I didn't use the broth it made as a soup, but did use some of it added to the coconut milk to cut the thickness and add the lemongrass flavor. These are easy to find in even conventional groceries stores now, on the ethnic aisle.

I made this when the kidlets were in Montana on vacation with their dad.  It was a week of slowing down, reflection on alone time, making good food by me, just for me, taking the time to make the single serving meal.

Since this was just for me - you'll notice the partial and smaller portions of veggies.  Simply multiply. It's a play it by ear recipe - add a little this, a little that.

Veggies from here ~ spices, too.  All of come to think of it.  A truly wonderful store with friendly people.  

Dinner for 1.

Firm tofu - half a pound
Thai blend spice
Olive oil

One small fresh shallot, sliced
Thinly sliced garlic, half clove
Diced red pepper
A few tablespoons of coconut juice
Broth from prepared noodles

Coat tofu - sear in a pan heated with olive oil. Watch for burning, the spices can burn on the exterior quickly.  Removed from pan, set aside.

Prepare the noodles, using the broth as extra seasoning with the coconut milk and veggies.

Add a little more olive oil to the pan and saute desired veggies, adding salt and additional Thai spice blend.  When nicely soft, add a little coconut milk, some of the broth - taste and adjust.  Add the tofu back in pan to heat through.  

Serve, spooning veggies and sauce over tofu.

Sweet dreams ~