For the past several years, I’ve been part of a couple of cooking groups that have participated in Jamie Oliver’s Food Revolution Day. Mardi Michels of Eat, Live, Travel, Write was our original ambassador, and Andrea Mohr has become one as well. She sponsored a Food Revolution Day as well, and you can find posts here.
At Cook the Book Fridays, we decided to make an iconic dish that every person should know how to make – that is, the Quiche. I was reminded that I learned how to make quiche when I was a broke university student. Many a Quiche Lorraine graced the table. They are versatile and delicious. And really quite frugal as well, since they make a tasty way to use up small amounts of cheese, vegetables or meats.
Our version this week is a bit more high-toned than that, but still a great recipe and still great basic technique. Ham, blue cheese, and pear quiche – or tarte salee us jambon, au bleu, et aux poires. The crust in this version was a departure as it included cornmeal in the recipe. Otherwise, fairly simple – flour, salt, butter, egg. And the filling consisted of shallots, ham, blue cheese, cream, cream cheese, eggs and parsley, along with a diced pair to compliment the salty ham and pungent blue cheese.
The quiche gets baked for about an hour. Mine took longer than the 40-50 minutes per the recipe, but I assumed that was because I used a pie pan in lieu of the springform pan. The pie ends up with a delicious golden crust, and puffs up nicely. The addition of the cream cheese in the custard brought some body to the filling as well.
Was this my favorite quiche? No. I didn’t love the cornmeal in the crust which made it even more “short” and with a sandy texture. I would skip that if I made it again. And as much as I love blue cheese and the combination here – it really was a little strong for me. It was good, and enjoyed, even. But I would probably switch back to a more classic cheese – gruyere, comte, or even a cheddar.
Nevertheless, I am still convinced that that quiche is still an essential dish. And one well suited to Food Revolution Day – where people (and especially children) are encouraged to cook, and share and enjoy.
Others in our group have participated in Food Revolution Day as well. You can find all of their quiches here.
5/21/16: ps, I forgot to include Jamie Oliver’s “starter pack of recipes“. All great recipes for a beginning (or just busy) cook.