I was sifting through old files and found this recipe. This was an attempt to replicate the quiche served at a restaurant in St. Joseph Missouri I liked in the 1970s. It’s fairly close to what they had on their menu but the crust isn’t the exactly the same. I believe they used puff pastry. Someday I’ll get it right.
The restaurant was amazing. Very European in feel and looked a lot like a chalet inside and out. The tables had pale pink tablecloths and they used dinnerware, glassware and cutlery that didn’t look like they had been salvaged from a truck stop. Not that I object to truck stops, most of them have darn good food and service.
It was a very relaxing place to have a quiet lunch while escaping the kids and a much needed rest from the cowboy style restaurants that were the norm in that city. They served the quiche with asparagus, fresh fruit, a salad and a basket of hot rolls. They also served a first-class cup of Earl Grey tea and made a drinkable Bacardi cocktail.
• 1 ½ cups of flour
• 1 stick plus 1 tablespoon of butter
• 3 tablespoons of ice water
• Pinch of salt
Blend flour, salt and butter using a pastry blender until you have particles the size of peas. Add ice water and mix. Chill the dough at least 1/2 an hour. Roll the dough out on a lightly floured surface using a floured rolling pin and place in 10” pie pans. Crimp the edges and prick the bottoms and sides with a fork. Chill until ready to fill.
• 1 package of fresh mushrooms
• 6 slices of bacon or ½ cup of cubed ham
• 1 onion, chopped fine
• ½ cup of green onions, sliced thin
• 2 cups of grated Swiss cheese
• 5 to 6 eggs (5 if large, 6 if medium)
• 1 cup of milk
• 1 tablespoon of flour
• 1/3 cup of parmesan cheese
• 1 teaspoon of dry mustard
• Salt, pepper, nutmeg
Cook the bacon in a frying pan. Remove from the pan, crumble and set aside. Sauté’ the onion, mushrooms and green onion in the bacon fat left in the frying pan. Drain the fat from the vegetables. Spread the vegetables and crumbled bacon evenly over the bottom of the pie shells. Sprinkle the cheeses over the bacon and vegetables.
Beat the eggs, flour and seasonings (about 1/2 teaspoon each or to taste)in a bowl. Beat with a rotary beater or by hand until well blended and not too frothy. Pour the egg mixture over the bacon, vegetables and cheeses in the prepared pie shells.
Bake the pies at 450 degrees for 10 to 15 minutes. Turn down the oven temperature to 325 degrees and continue to bake for 25 to 35 minutes. Remove the pies from the oven. Let stand for 10 minutes before cutting and serving.
Quiche can be frozen, thawed and then reheated in a 350 degree oven or reheated in a microwave.
Puff pastry would be better for the crusts.
Watch that the crust does not get too dark, cover it with foil if need be.
Don’t be limited by the ingredients in the recipe, experiment.