So…you know whats worse then making something that ends up being a total disaster? …Making something that looks and smells amazing and tastes like boring lameness. I was so excited to post this weekend. I haven’t posted in a while, which I have an excuse for (coming up, after i bitch and moan about my quiche). I waited all week!!! Knowing that my pictures during the day always turn out better then the evening ones, I decided that Saturday was the day. I woke up at 9am! (ya ya ‘like most grown ups’ EXCEPT ME! I still sleep in like a teenager). I collected all the ingredients, recipes, camera and was totally covered in flour by 10am. Chris sleepily bumbled into the kitchen being awoken from his deep sleep by the smell of ham frying. Sadly after a couple hours of work I pulled out what looked and smelled like an incredible quiche. Finally after taking a million photo’s we sat down, excited to eat. IT WAS SO BORING! I know you won’t believe me after reading the recipe. But dude, I’m telling you. LAME. I didn’t even finish my little piece. The name for this post should be “boring brooklyn lameo wannabe good quiche”.
The worst part is, I was so freaking excited! (not just cause the quiche sounded awesome). I haven’t posted in a while and and I was really dying to. Chris’s birthday was a couple weeks ago . I know some of my friends (pretty much all of them) were surprised I hadn’t posted some boyfriend gushing birthday post for him lol. I would have, except he had a craving for a grocery store slab cake. So that’s what he got! Well that …and some paint, a couple markers and potato gun. That weekend he wanted to celebrate with a group of old friends at a fun restaurant spending the night eating, drinking (a lot of drinking). I really didn’t make him anything I could have posted. Last week I started a cleanse (a fast actually) so I was not to eating for 10 days (and no…I didn’t make it the entire 10days).
The recipe is broken up into two parts. The first being the crust for the quiche, this was actually ok. If you ever find yourself in need of a savory tart crust, this is it! The second part is a simple quiche recipe and you can add whatever filling you’d like. I found a recipe from a bakery in Brooklyn famous for their ham quiche. I’m not posting the name of the bakery or the site I found the recipe on. I don’t think I did this quiche right and I don’t want it to reflect on anyone but me. Now, the last thing I’ll say before handing over the recipe is, if you are wanting a big fluffy quiche, this isn’t it. This is supposed to be a thin, light quiche (light in texture not calories lol)
OLIVE OIL CRUST
- 1 cup flour
- 1 tsp fine sea salt
- 1/4 cup olive oil
- 1/2 cup cold water
Makes enough to line a 28cm pan (with a little leftover)
Combine the flour & salt in a bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed (it looks almost like cookie dough- I had to search online to double check that it was supposed to be that way…apparently it is), then knead lightly on a floured surface until the dough comes together into a ball.
Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. The trick is to do this in quick, assertive gestures to avoid overworking the dough(…I didn’t do this “quickly” and it turned out fine)
Transfer the dough carefully into a lightly greased or papered pan and line it neatly. Trim the excess dough, and place the pan in the fridge for 30 minutes to rest.
Blind bake the crust for 15 minutes at 400 degrees.
- 1 cup milk
- 3 eggs
Place choice of filling in pie crust. Whisk together milk, eggs, salt and pepper. Pour mixture into crust, over filling. Bake for 25 minutes at 400 degrees. Eat warm or at room temperature.
You can add whatever filling you’d like. I happened to come across a recipe from a Brooklyn bakery famous for it’s quiche. There’s and mine was full of ham and goat cheese with a little spinach. What they claim makes theirs so awesome is…
1. They fry (with no butter on a non-stick skillet) thinly cut/shaved black forest ham and chop it into pieces. Now they had an amount that I followed exactly I got out my scale, weighed it and everything…it was a CRAZY amount (even for me…I LOVE ham, bacon, pork the more the better). I used enough to pretty much fill the tart pan.
2. They chop up the spinach as finely as possible and sprinkle it everywhere so every piece has an equal amount (well approximately)
3. The goat cheese in big chunks.