Quiche Me

I always find myself inclined to make more involved, comfort foods on Sundays. It’s a day where you can get away with eating earlier and have it not considered part of the early bird special, and it’s those last few moments of the weekend that you can savor.

Since we were up early on Sunday morning to register at Crate & Barrel (hello KitchenAid Stand Mixer!) we didn’t have the opportunity to have a real breakfast; we enjoyed free samples and then grabbed some Starbucks to reward ourselves for a registry well done. So, I figured it would be appropriate to have breakfast for dinner, or in this case, brunch for an early dinner.

This particular quiche recipe had me sold the second I saw gouda cheese listed as an ingredient. I also really like portabello mushrooms and onions, so adding that in was an added bonus. Of course I added a little more gouda than what the recipe called for, and I could have even added more! I don’t think I can ever get enough of that cheese. It’s so goood-ahh (get it?!).

Anyway, I could definitely have this dish any time of day – breakfast, lunch, brunch, or dinner. Or as my fiancé affectionately refers to it, brinner. We wound up having leftovers, so I was able to have it for dinner on Sunday, and lunch on Monday!

Broccoli, Mushroom, and Gouda Quiche via ChowHound
– Serves 4 –

1 Basic Pie Dough or a 9-inch deep-dish frozen pie crust (I used regular pre-made pie crust)
2 cups broccoli florets and tender stems, large dice
1/4 cup olive oil
2 cups portobello mushroom, large dice
1/2 medium red onion, minced
3 large eggs
1 cup half-and-half*
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup shredded young Gouda cheese

1. Heat the oven to 350°F and arrange a rack in the middle. Lightly flour a work surface and roll pie dough out. Line a 9-inch pie plate with the dough, and fold over edges into a decorative design.
2. Blind bake for 20 minutes. Make sure to put something in the middle to weigh it down (beans, weights, aluminum foil, etc.).
3. Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat. Once boiling, add broccoli and cook until fork tender, about 2 minutes. Drain and let cool in a single layer on a large plate.
4. Heat olive oil in a frying pan over medium-high heat. Add mushroom and onion and season with salt and freshly ground black pepper. Cook about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.
5. Whisk together eggs, half-and-half*, salt, and pepper in a large bowl until incorporated and smooth. Stir in broccoli, mushroom mixture, and cheese. Pour into pie shell and bake until puffed and golden brown, 45-50 minutes.
6. Let cool at least 20 minutes before slicing.

*I didn’t have any half and half, so instead I melted 1 Tbsp of butter, and poured that into a 1 cup measuring cup. I then filled the rest of the measuring cup with milk, to make my own version of half and half.

Greek Chicken Quiche!

I had a lot of leftovers from the Greek chicken my dad had so graciously made me over the weekend. So, aside from having it the “traditional way” (in a pita, of course) I decided to snazz it up, quiche style. I had all the ingredients I needed, but was unsure of the best way to go about assembling the quiche itself. I spent quite some time on Google trying to find the perfect egg to milk ratio, and eventually just decided to wing it, after reading on ChowHound that most people “blind-bake” quiches anyway.

This might sound silly, but I never realized the typical “quiche” taste came from the nutmeg. Who would have thought?! On a fun little side note, while watching the news over the weekend, a story came up about kids snorting nutmeg to get high. What is this world coming to?! I’d rather not burn my nostrils, thanks!

Anyway, I wasn’t really sure how it was going to come out, but thankfully it worked out in the end! So, not only did we find a yummy way to use up the rest of my dad’s delicious chicken, but we also got ourselves dinner for two nights AND lunch one day! And now that I have the general understanding of how quiches work (so complex, I know) I’m definitely going to experiment some more with ingredients!

Greek Chicken & Feta Quiche
– Serves 4 –

1 9-inch pie crust, defrosted
1 1/2 cups of the Greek Chicken (recipe
4 eggs
1 1/2 cups milk
1/3 tbsp nutmeg
1 cup crumbled feta
1 cup chopped yellow onion

1. Prepare Greek Chicken according to directions
2. Preheat oven to 400 degrees
3. Place pie crust on un-greased pie dish, poke holes liberally
4. Pre-cook pie crust for 10-12 minutes
5. While crust is cooking, sauté onions in cooked chicken mixture, approximately 5 minutes
6. Whisk together eggs, milk, nutmeg and 1/2 of the feta
7. Once pie crust is done, sprinkle remaining feta on the bottom of the crust, then top with chicken and onion mixture, followed by the egg mixture
8. Bake 20-25 minutes
9. Allow to cool for 5-10 minutes before cutting

PS – I’m so proud of myself for coming up with this recipe on my own! WOO!

Food Blogging – Why the hate?!

Recently, one of my favorite food blogs that really offers a little bit of everything, SeriousEats, posted not one, but TWO articles relating to the serious distain of other food blogs out there, dedicated to us novice foodies, known better as “Foodiots.”

It all started with an article entitled The Foodiots, posted by The Observer. It simply stated that the New Yorker’s culture has changed; instead of talking sex and politics, people talk food. What’s so wrong with that?

A response to the aforementioned article by ChowHound founder Jim Leff, certainly left a sour taste in my mouth. And not the kind you get from a good Sour Patch Kid. In his response, he noted that Foodiots are “giddily obsessive food crazies who’ve made chewing the very center of their existences,” and like a Trekkie, should “get a life.”

A mere two days later, Eater.com’s Editors posted that they would pay any novice Food blogger a meager $25 to stop writing about food. Really? They honestly thought that $25 would get someone to stop doing something they enjoy? A hobby, if you will? That’s just a little insulting.

So here’s my question – why the hate?!

I can only surmise one thing here; we’re doing a good job. We’ve got our friends interested in what WE’RE cooking, because it seems realistic and tangible as something they too can delve into in the kitchen. And, being our close friends, they take stock in what we have to say in reviews and opinions on different types of foods, restaurants, etc. Are the more general blogs getting nervous? Do they fear their loosing readers to “foodiots”?!

If this is the case, I think they’re worrying prematurely. Yes, I blog about food. I tweet about food. And I have friends that blog about it as well. This doesn’t mean I even consider myself a “Foodie.” I’m just someone that loves reading, writing, eating, and all things food. More importantly, though, guess what? My Google Reader is still chock full of “big name” food blogs that I don’t ever plan on removing from my list.

I think for those that have been in the blogging game for awhile, feel threatened that it’s becoming much more common-place. It’s how most trends and things of that nature start out. But it seems quite juvenile. It reminds me of high school, when someone would start listening to a band, and months later everyone else would be into them as well. You were torn between being proud for knowing about them first, but also a bit jealous that now they were popular in a more mainstream sense. In the end, I think the proud feeling overwhelmed the jealousy. Veteran food bloggers should feel that way too.

So, I guess that still leaves the floor open for those veteran food bloggers. Why such distain for the newbies? What have we done wrong? We’re humans – we’re conditioned to love and embrace food. Some of us love it more than others, and shouldn’t we unite as a collective group, to share that love with others?

Let’s just remember one thing here – life is far too short to be serious.