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.


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.