Monday, March 03, 2008

Experimental Quiche

I found a pie crust in the freezer, some sharp cheddar that had dried out a little, and blueberries that need to be eaten....and I remembered how good blueberry beer tastes with cheddar. So it's in the oven right now, I hope it comes together!

This is based on the cheese and scallion quiche in the Vegetarian Epicure:
Pre-bake the pie crust for 7 minutes at 450F, while it is cooling, saute a very small yellow onion in olive oil, add a pinch of baker's yeast, spread the cooked onion in the base of the crust, add a few ounces of sharp cheddar, cut into 1cm cubes, the contents of a 3oz punnet of blueberries, salt & pepper. Whisk six eggs and about 4fl.oz. of half-and-half (light whipping cream) with nutmeg, salt and pepper, pour it into the quiche and bake at 450F for 15min, then 350F for 15min. Finger crossing optional.

2 comments:

Isabelle said...

Hmm! Interesting...

Was it nice?

(Maybe a job as a menu-writer isn't quite your destiny - you haven't made it sound fearfully appetising.)

Rosemary Grace said...

I probably shot myself in the foot with the comment that the cheddar was a bit dry.

The quiche was delish, we had it for breakfast a few days running. I think the sweet/savoury mixture is very American breakfast thing. Some of them (us) put maple syrup on bacon you know.