Real Men Do Eat Quiche*
Editors Note: Bad Editor! ES friend Aaron sent this post a wicked long time ago. But, I’ve been lazy on downloading the pic to go with it. Here’s what he made for our breakfast-for-dinner Project Runway party. And note his squash confusion too!
This weekend I celebrated my 22nd birthday and went to Rehoboth Beach with my boyfriend. We had a yummy brunch at Blue Moon where I ordered the Individual Breakfast Tart.
It made my mouth feel so good, I immediately thought I must have done something wrong and be punished.
I have this great group of friends that gets together weekly to watch Project Runway and share food.
So for this week’s breakfast themed Project Runway Dinner, I knew what I had to do: make the tart!
I enlisted the help of my housemate, Kashuo.
We went to the grocery and ran into Liza, who helped me find the parchment paper.
I could not for the life of me find zucchinis, even though I walked right past them a bunch of times, but they were labeled green squashes. And I thought that might be something different. But they’re really not. I was like: damn, those green squashes look so much like zucchinis!
I asked a young man stocking shelves wearing his supermarket employee uniform if he could help me find pastry shells. He looked at me like I had asked for a thesis, a pint of blood, his Social Security number, and his first-adopted son!
Turns out a tart and a quiche are basically the same thing.
Click through for the recipe
Bacon, Gruyere and Squash Quiche/Tart
We got pie crusts and unrolled them on a flour-covered surface. We pinched them all around the sides so they would like pie-like. The pie crusts baked on 375 for like 15 minutes.
We cracked 10 eggs and poured them in a bowl and used a whisk to mix them with flour until we had this yellow soupy batter.
In another bowl we mixed whole cow’s milk with Creme Fraiche, well it was actually sour cream because Giant didn’t have Creme Fraiche and I read that they were similar.
We cooked bacon and sliced zucchinis into ribbons. We shredded Gruyere cheese. We laid these yummies into the semi-baked pie crusts and then poured the egg-flour-milk-cream paste to fill the pies.
Then baking. Lots of baking on a low temperature.
So, is it a tart? Is it a pie? Is it a quiche? And why did I even need all that parchment paper? And sour cream and creme fraiche, not exactly interchangeable in taste.
* Previous quiche reference – check comments.
did you not use the parchment paper? was it meant to absorb the grease, or keep the crust fresh or something? What did your recipe say?
Try this receipe…these “Impossible” receipes with Bisquick were all the rage “back in the day”! Here is one for Quiche
Impossible Quiche 6 servings
Pre-heat oven to 400
1 c Bisquick baking mix..I guess they still sell this..
10 – 12 slices crisply fried Bacon ….crumbled
1 tbl butter
2 cups milk
1 cup shredded Swiss Cheese
1/3 cup chopped onions
1/4 tsp salt and pepper
A dash or two of nutmeg and cayenne pepper if desired
Heat oven to 400
Grease a 10 inch pie plate with butter
Sprinkle the bacon, cheese, and onion in the pie plate
Beat remaining ingredients until smooth in a blender on high about 30 seconds OR beat about one minute with a hand mixer.
Pour blended mixture into pie plate.
The crust will form while the pie is baking!!
Bake until knife inserted in center comes out clean about 30-40 minutes.
Cool about 5 minutes and serve.
****You may omit the bacon and add chopped veggies or a 10 oz. pkg of frozen spinach cooked and drained if you prefer.
i did not use the parchment paper for a single thing
it’s still in the cupboard
maybe it was supposed to absorb grease…
but what was really memorable about that night
was holly’s french toast casserole*
that should get a blog!
were there photos?