Alex, I’ll take “Stereotypical Myths – Fact or Fiction” for $200.
A: Real men don’t eat quiche
Q: What is fiction?
Of course it’s fiction. Real man absolutely eat quiche. As a kid, I never liked eggs. However, put a piece of my mother’s bacon, onion, and tomato quiche in front of me and I’d be stuffing it in as quick as possible so I could get to the last piece before my father could. Today, I serve quiche to my three old and bill it as “egg pie”. Thing One hears “pie” and will devour it, regardless of the ingredients involved.
One of the best thing about quiche is that you can unleash your creativity and the sky is the limit for what you can include. The most important rule to keep in mind is that less is more. Pick two or three good quality ingredients and let the taste shine through. My wife and I have made a lot of quiches in our lives but this one is one of the most delectable we have tried. The usage of creme fraiche and sour cream instead of cream or milk adds a wonderful tangy richness to the quiche while still keeping the egg light and tender. This base works well for any combination of ingredients. For this recipe, we were inspired by the Spanish tortilla (a potato and egg dish traditionally served as tapas) and put roasted potatoes and onions in the quiche base. Because of the richness of the quiche, you don’t really even need to add cheese, though it certainly doesn’t hurt.
Potato and Onion Quiche
2 1/2 cups all-purpose flour
1 tsp sugar
1/4 cup lard
12 tbls butter (1 and 1/2 sticks)
ice cold water
1 small potato
2 medium onions
8 oz (weight) creme fraiche
6 oz (weight) sour cream
2 oz mild cheddar cheese, shredded
This recipe makes a top and bottom pie crust. The quiche only uses half the dough so feel free to freeze half for a later date, or cut the ingredients in half and make one crust.
Whisk flour and sugar together in a bowl. Cut the butter into small pieces. Add the butter and lard to the flour sugar mixture. Using a pastry blender, cut the lard and butter into the flour until the mixture resembles course bread crumbs. Slowly, drizzle in the ice water a few tablespoons at a time until the dough comes together into a large ball. If you are making a full recipe, cut the dough in half. Form each half into a thick disk, wrap tightly in plastic wrap and refrigerate for at least an hour.
Combine the potato and onions with salt and pepper and toss with olive oil. Roast in a 350F oven for about 45 minutes, stirring them around every so often. Set aside. The crust and vegetables can be done up to a day ahead. If making ahead, refrigerate the potatoes and onions. Remove from the fridge and allow to come to room temperature before adding to the quiche.
When you are ready to bake the quiche, roll out your pastry dough in a round large enough to fill a deep dish 9″ pie plate. Place the dough in the pie plate and scatter the onions and potatoes over the crust. In a medium bowl, beat the eggs. Stir in the sour cream and creme fresh.
Roll out your pastry dough to fill a 9″ pie plate. Place the dough in the pie plate. Add in the roasted potatoes and onions. Add the shredded cheese. Added the egg, creme fresh, and sour cream mixture. Bake 40 minutes at 350F, until the center is barely set.
Serve immediately (hot) or later (room temp) or the next day (cold from the fridge). This makes a great brunch, lunch, or dinner option. Serves 4-6.