Hogs and Quiches.
Apr. 8th, 2009 02:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Quiche with Two Kinds of Ham.
4 eggses
2/3 cup heavy cream
2 1/4 cups whole milk (I used 1%)
12 oz pie dough (3/4 cup flour, half stick butter, 3 Tbsp water)
1 cup diced ham (I used Prosciutto Cotto from Boccalone)
5 oz Gruyere cheese, diced
3-4 slices prosciutto or other dry-cured ham, diced
1/2 cup shelled walnuts, chopped
Heat oven to 350. Beat the eggses, then beat in the cream and milk.
Roll out the dough on a lightly floured surface and line a 9" quiche pan. Prick the base and add hams, cheese, and walnuts. Pour in the egg mixture and bake for 30 minutes until set.
What worked: Nice combo of flavors. I particularly liked the walnuts as a texture note.
What didn't: Too much liquid (there was a bit of cream/eggses mixture left over, which may get made into French toast). It took much longer to bake and never really fully set. Also, the crust sogged up completely.
Will I make it again? Sure, although I'll pre-bake the crust for 10 minutes and reduce the milk somewhat.
What I'm reading: Simon Green, Just Another Judgment Day
4 eggses
2/3 cup heavy cream
2 1/4 cups whole milk (I used 1%)
12 oz pie dough (3/4 cup flour, half stick butter, 3 Tbsp water)
1 cup diced ham (I used Prosciutto Cotto from Boccalone)
5 oz Gruyere cheese, diced
3-4 slices prosciutto or other dry-cured ham, diced
1/2 cup shelled walnuts, chopped
Heat oven to 350. Beat the eggses, then beat in the cream and milk.
Roll out the dough on a lightly floured surface and line a 9" quiche pan. Prick the base and add hams, cheese, and walnuts. Pour in the egg mixture and bake for 30 minutes until set.
What worked: Nice combo of flavors. I particularly liked the walnuts as a texture note.
What didn't: Too much liquid (there was a bit of cream/eggses mixture left over, which may get made into French toast). It took much longer to bake and never really fully set. Also, the crust sogged up completely.
Will I make it again? Sure, although I'll pre-bake the crust for 10 minutes and reduce the milk somewhat.
What I'm reading: Simon Green, Just Another Judgment Day
