Friday, July 2, 2010
Strange weather and a quiche recipe
This evening we decided to visit Petros Bar in Pelekas to have a nice quiet drink and look at the sea. As we were talking the mist crept in on little cats feet.
We kept talking and I looked up and saw that the little cats feet had turned into huge elephant feet as the fog really rolled in!
It's not the best photo, but seconds later the clouds completely covered the mountain like a giant blanket of cotton!
So we finished our drinks and went home to eat the quiche I'd prepared earlier. (on the other side of the hill-- no fog.)
Meanwhile I'm throwing in the recipe I made up for a courgette (zucchini) quiche that turned out REALLY good. (fortunately I made two, so we have one to munch on over the weekend!)
I had some (5 smallish medium) lovely fresh courgettes (zucchinis) left over from a stir fry I did the other night, so I washed them and took off the ends and grated them. Then I left them in a sieve to drain over a bowl.
I made my favorite short crust pastry (based on Mollie Katzen's recipe in the Moosewood Cookbook.) As I was very low on flour, I mixed in some whole wheat, some hard wheat and some all purpose flour, along with the cold butter. I added some buttermilk to make it come together in the food processor.
2 pie crusts
1 1/2 lb grated and drained courgettes (zucchinis)
3 shallots/medium-small onions finely chopped (I had both, so I used both)
3/4 lb shredded/grated mixed cheese (I had a marvelous selection of cheddar, gouda, and swiss)
4 T Parmesan Cheese (for topping)
1 c ricotta
1 c whole cream
salt and pepper to your taste
cayenne (I used about 1/2 t)
nutmeg (I added about 3/4 t)
Preheat the oven to 350.
Gently saute the onions in the butter, when transparent turn off heat and let cool. (this is when I rolled out the pie crusts poked them with a fork and blind baked them for 10 minutes)
After squeezing as much liquid as you possibly can out of the courgettes, (there is ALWAYS more) add the grated cheese (NOT the Parmesan) and the cooled onions and toss the mixture together- in a larger bowl.
In another bowl break the six eggs and mix them together nicely. Add the ricotta and mix in well. Add the liquid cream and mix a little more. (add the salt, pepper, nutmeg and cayenne and mix in well.)
Take the pie crusts out of the oven (removing the baking beans!) and divide the courgette mixture between the two pie crusts. Divide the custard evenly between the two pies as well. Sprinkle with some Parmesan and put in the oven til golden brown (and the middle doesn't jiggle.) Let cool. Mine took about 40 minutes with both quiches in the oven.
I hope you enjoy it very much!