5: Ham & Cheddar Quiche

 

A tale of two quiches! 

This past weekend I had the pleasure of enjoying my husband's parents' lake house with friends.  It's about three hours from home, so at first it seemed daunting to leave on a Friday night and return on a Sunday afternoon, but once I tried it, I WAS HOOKED!  There's just something about two straight days of having nowhere to be, nothing to do, no cell phone service, and no view of dirty laundry, clutter, broken things, or other lurking chores.  All that peace and relaxation makes one hour feel like three.  And c'mon... Get a load of this view!

It's so completely amazing and wonderful there, that I have subscribed to the "let's take food that is easy to make so we can spend as much time as possible sitting around drinking beer" way of thinking.  Hence, the quiches.  I have all the eggs I could want, so making a couple of these egg pies was very inexpensive and easy to do the night before we left.  It was a work-night, so I cut a few corners.  Some of the quiches I make for this blog will be of the more detailed variety, but the way I see it, people need just as many fast and convenient ideas as they need fancy home-made crusts.

The two quiches I made were a simple Ham & Cheddar, and what I like to call a "Mediterranean" quiche with mushrooms, spinach, roasted red peppers and feta.  Today, I'm covering the Ham & Cheddar, which you probably surmised from the blog post title.  You're so smart.

What you'll need (for the fast and dirty version that I made):

• Store-bought pie crust
• Pie pan
• 6 eggs
• Milk or cream
• Shredded cheddar cheese (Sharp!)
• 2-3 packages of thin-sliced ham

I'd like to say a few words about these ingredients... For one thing, I'm absolutely always in favor of doing things from scratch.  I actually quite enjoy making pie crust.  However, the store-bought kind tastes pretty good for a bottom crust (not as good as a top crust) and I don't think anyone who operates in extremes all the time has a balanced perspective.  I work a LOT and so does my husband, which leaves us without a whole lot of free time.  My house is a mess and sometimes I have to pay waaaay too much for a small bag of cat food at a drug store on the way home from work because I just can't find the motivation to go all the way to the pet store.  For these reasons, you will see some recipes on this blog that are fancy, with home-made hollandaise sauce, and other recipes that feature a slice of fat-free American cheese.  I'd like to think this makes me relatable rather than lazy, but ultimately it's your call.  Also, I've already mentioned Applegate as my regular source of meats that are unavailable from my husband's family's farm.  You'll see them a ton throughout this blog, so I'll always be sure to link up to their site, but I'm not going to continue hopping on my carnivore soap-box.  Lastly, cheddar cheese... I am of the opinion that if you're going to have cheddar cheese in anything, it really ought to be "sharp" cheddar.  I recognize that this is my personal preference, however, if you're going to read my blog, you will be subject to my tastes.  I love stronger flavors and I think that "sharp" cheddar is just as creamy as "mild" but with more tangy, saltiness.  I can pretty much guarantee that you will never see "milk" cheddar anywhere near this blog.  [end ingredient-related, rambling explanation]

The first step was to roll the pie crust out and press it into my pie pan.  Easy-peasy.  After that, I sprinkle a generous handful of shredded cheddar in the bottom.  I usually like to have a layer of cheese in the bottom of quiches because it makes a nice tasty crust/cheese layer.

The next part is kind of ridiculous, but I did it anyway.  I'm a big "presentation" person when it comes to food.  I guess it's the visual artist in me... the one who hasn't made art since college and is starved for artistic expression.  It makes me do weird, unnecessary things with food.  In this case, I chose to take the ham slices and roll them into little meaty rosette tubes.  I did half of them plain, and half of them I filled with some of the cheese.  I cut them in half and lined the edge of the pie crust, then filled in the middle.

It's like a big, salty, delicious flower!

Add more cheese!

Next up, comes the star of the show... EGGS!  Beautiful, gorgeous, richly colored, same-day fresh EGGS!  You'll see a dozen eggs in the pictures, but that's because I was making two quiches.  To be honest, I rarely treat quiches like an exact science.  The number of eggs I need usually depends on how many filling items I put it it and if I want something light and fluffy, or something more dense and hearty.


Fresh, beautiful eggs. This is actually
more than a dozen, but a few of them
are from my bantam hens, so they're
more like half an egg each.

Next, I added about 1 cup of 1% milk.
Again, this was for a dozen eggs and two
full quiches. Six eggs would need less milk.

 
Without a doubt, the best way to go is to use whole milk or cream.  However, it is usually more convenient to use what is already in the fridge.  Also, the ratio of milk/cream to eggs impacts consistency of the quiche.  The more milk you add, the more vigorously you need to beat the mixture, and it produces a lighter quiche.  If you skip the milk or use a very small portion, you end up with something of a more "frittata"density.  Which is good sometimes - especially with heavy fillings.  For this quiche, I believe I used about a cup of milk to the dozen eggs.

 How jealous are you of my gorgeous KitchenAid mixer??  It was a wedding present from one of my culinarily-inclined Aunts and I LURVE IT!  It was a limited edition "Martha Stewart" version that matched all my fab turquoise Fiesta ware.  To be perfectly honest, I was rather intimidated by this appliance for a while.  However, once I started using it - I NEVER STOPPED.  I mean, it wouldn't be hard to beat some eggs and milk, right?  However, if I throw it all in the mixer and use the whisk attachment, I can turn it on, walk away to do something else for a couple minutes (such as pre-heat the oven to 300), and when I return the eggs and milk are all frothy and perfect.  They're pricey, but they're fantastic!

Pour the eggs over the ham.  Don't over-fill
because the eggs rise quite a bit.  I actually
over-did it a little bit and there was some
egg spillage in my oven... :-/

ADD MORE CHEESE!  I like a generous
layer of cheese on the top of quiche as
much as lot a layer on the bottom.

I wish I could tell you exactly how long I keep these things in the oven, but it varies widely on the ingredients and on your personal preference.  I'd say that a good rule of thumb is to plan for at least an hour.  This one was probably in for closer to an hour and twenty minutes or so.  I basically start checking on it after an hour and wait for it to start getting a little brown on top, and for the exposed ham to look dark and crispy.  If you like your ham to be softer, then I would be sure to wrap some foil around the edges.

You can serve it hot, out of the oven.  I'm almost always making these ahead of time for something, so I let it cool on the counter, cover it with foil and toss it in the fridge.  You can can a week or more of breakfasts out of one of these babies.  Just cut a slice and nuke it.  Or, if you're serving it at a brunch or similar situation, leave the foil on and put it in the oven at a low setting (250) for an hour.

*NOM*  *NOM*  *NOM*

See you next time for the second half of our very quichey tale.

Love & Eggs,

Laura

These eggs brought to you by...
pretty much my entire flock! 

You go, girls!

4: Turkey & Cheddar Omelet

ALL HAIL THE MIGHTY OMELET!

Seriously, though... I think we can all agree that omelets are awesome.  In fact, here are my top 5 reasons that omelets totally ROCK breakfast or brunch:

1. They are pretty much the easiest "fancy" breakfast
2. The filling possibilities are endless 
3. They can be made as large or small as meets your needs
4. They can be made as light and healthy or as... let's say rich... as you want
5. They impress guests for some reason (unless your guests are some sort of foodie/professional chef... those guys are totally on to your tricks)

Of the 365 different egg recipes I plan to post on this little blog, it wouldn't surprise me if as many as 40 of them end up omelets.  I mean, say you have some eggs and nothing else... Just inspect your pantry and fridge and I pretty much guarantee you'll find something with which you could fill an omelet! 

Here's an example, there is this one pizza place 'round these parts called Fortel's that my husband adores.  I think it's just ok, but getting any deeper into that and I'd have a whole 'nother blog called "365 St. Louis Pizza Reviews."  Anyway, here's the point - This Fortel's place puts GOBS of toppings on their pizza.  I'm talking a 2" layer of sausage, onions, and pepperoni all sitting on top of a thin, St. Louis style pizza.  Not only do I end up brushing a bunch of the toppings off, but almost as much of the toppings fall off into the pizza box as end up in our mouths.  One of the things I do like about getting Fortel's is that the superfluous toppings make awesome omelet filling the next couple days.

That was a pretty long example, but I think you get my point.  Leftover ground beef, fajitas, taco toppings, chili, salsa, tomatoes, or lunch meat can all turn into omelets.  And speaking of lunch meat...

That's how I made THIS omelet!  I had some leftover cheddar cheese from a BLT night I hosted the other night, and personally I think turkey and cheddar are quite the delicious duo.  Luckily for me, I've just recently stocked our supply of lunch meat.

Specifically, I had some roasted turkey from Applegate, a label I'm now obsessed with.  I generally try to stay away from commercially produced meats since I have no way of knowing the animals were processed in a humane way.  Well, I dare you try to avoid commercially produced meat for a week and you'll see how hard it is.  It's especially hard if you loooooove food like I do, and if those foods you love include items such as salami or smoked ham.  So, I was pumped to discover that a grocery store down the street from me carries tons of great items from Applegate, a company that has built their business around natural, humane meats.  Helloooooo, hot dogs!  And it's LOVELY to see you again, turkey bacon!

Back to the omelet...  Like many of my "recipes" this isn't a complicated process.  I start by tearing a couple slices of turkey up into little pieces and throwing them into a small skillet to get them hot and a little golden.

Honestly, the turkey is already cooked, but I like the texture to be a
little firmer.  And heating up the turkey helps the cheese to melt.

Next, I do my whole one-egg omelet scramble.  As I plan on making many omelets for my blog, I'm not going to bore you every single time with my process for scrambling an egg for an omelet.  If you need the recap, check out my very first omelet post, the Havarti, Spinach & Mushroom Omelet.  I should also clear something else up... I do prepare my eggs differently if I'm making an omelet versus scrambling eggs.  The difference is simple - milk.  I only add milk to my eggs when I make omelets, as it helps the one egg cover the bottom of the skillet and it also makes the texture more fluffy.  I prefer my scrambled eggs to be denser and more flavorful since they don't always have all the additions an omelet has to maximize tastiness levels.

Once the egg has set enough to be flipped, I
flip it over to have the hotter side facing up
and add one slice of cheddar cheese.

Then, I sprinkle the hot turkey bits over the
top of the cheese and fold the omelet over.

So, the whole thing is simple really.  I'm not trying to wow you with my culinary prowess.  Eventually I'll be trying to wow you with the shear number of unique egg dishes I've been able to document... but that day is in the very distant future.  In the meantime, my goals are more in the vein of, "have you ever thought of using lunch meat in an omelet?" I think just about any type of sandwich filling would be yummy... I'm on the fence about tuna, but by the time I get to 350 egg recipes, I might be desperate enough to try it.

Behold, the finished product!  Melty cheddar and hot turkey all folded inside a protein dense pocket of tastebud heaven.  Finished off with a healthy sprinkle of salt and pepper of course!  Which reminds me, I've noticed that salt and pepper are enjoying starring roles in all of my egg photos.  That is because salt and pepper are like little flavor angels and bless my food with kisses of divine deliciousness.  I've long said that should my doctor ever tell me I need to lower my sodium intake, I'm likely to give her the meanest stink-eye I can muster and resolve myself to an early death.

Thanks for eyeballing my omelet and I hope you'll join me next time for a tale of two quiches.

Love & Eggs (and salt),

Laura

This egg brought to you by Alabama (she's the gold and white one in the front), my Easter Egger hen who is extremely independent, willful, adventurous, curious and friendly.  She lays lovely, large, light-blue eggs.

3: Sunny-Side Egg Caprese

One of my favorite things about summer is all the delicious produce, especially garden-fresh tomatoes.  My family always grew a few tomato plants growing up and it basically ruined commercial tomatoes for me.  As much as I love them, I usually avoid them at restaurants or sandwich shops.  I mean, when is the last time you ordered something with sliced tomatoes and got a rich, deep red, juicy, flavorful slice of heaven?  More likely, you receive a thin, barely pink, bitter to tasteless slice of nonsense.  Which leads me to the Caprese Salad... A tasty Italian invention that was intended to feature fresh mozzarella, ripe tomatoes, and fragrant basil.  Lots of eateries have them on the menu, but I will never order one.  

Luckily for me, mouth-watering tomatoes are available all summer long from my own garden, a friend's garden or the local farmers' market.  My area grocery chains are even starting to set up produce sections devoted to local produce.  As we are half way through August, I wanted to make sure to include a few delectable egg ideas featuring these ruby beauties.  And what better start than a Caprese-inspired breakfast?  It's yummy, seasonal, fresh and easy.

It all starts with the ingredients:

• 1 thick slice of ripe tomato, preferable of the meaty "beefsteak" type
• 1-2 ounces of quality mozzarella (none of the crappy shredded stuff)
• A few leaves of fresh basil
• 1 egg

Whenever I make my own pizza, or
anything else requiring mozzarella,
I always go for the ball-form good stuff.
At Trader Joe's you can either buy one large
ball, or this tub of smaller, marinated balls.

For one egg, you only need a little bit
of cheese.  Eye-ball it based on the size of
your tomato slice.  Cut it up into smaller
bits to help cover the top of the tomato.

Turn the broiler on in your oven and
place the tomato slice on an oven-safe dish. 
I wrapped mine in foil, not because
it's necessary, but so I'd have one less
dish that I would need to wash.

Season the tomato with a little salt and
pepper, then top with the mozzarella.



Once you stick the tomato under the broiler, you'll want to get the egg started and wash the basil.
This basil came out of my garden right before I was ready to use it. The younger the leaves, the more tender they are.

Now, here's the thing about sunny-side up eggs.  I spent the majority of my life thinking that "sunny-side up" meant they were only cooked on the bottom side and the top was meant to be a mess of yolk and egg-white snot (eeeew).  It turns out, this really only applies at Denny's or IHOP or any other diner-type place where they don't really care and they just want you to hurry up and eat, pay and go.  A "true" sunny-side up egg should have a completely cooked white, with a bright, cheery yolk.  It's basically an "over-easy" egg, but with less chance of an over-cooked yolk, and a more colorful presentation.  A sunny-side up egg was perfect for this dish because I wanted lots of runny yolk, more color, and since the tomato could be in under the broiler for a few minutes I would have time to let the egg cook more slowly.  Here's how to make a perfect sunny-side up egg: Have your pan heated to "low," add oil or butter to keep the egg from sticking, then add the egg.  Do not cover the pan.  Now, go about your business, wash the basil, put stuff away in the fridge, etc.  The important thing at this point is to watch the tomato/mozzarella until the cheese is melted to your desired gooeyness.  Mozzarella is pretty dense, so it takes a few minutes to get there (temperature of your broiler is also a factor).  Once you think the cheese is nearing a blob-like state, check the egg.  You should be able to touch the egg white with the tip of your finger and feel that it is done.

Take the tomato out of the oven and plate it.
The cheese should tantalizing.

Lay the fresh basil leaves on top.

Now, lay that happy egg on top!  The basil will wilt and become soft and the heat from the egg will keep the cheese from cooling off.  Slice into that stack of summer goodness and watch the yolk spill over the side.  While I didn't eat it with toast (carbs, you know), a bread item would be a perfect accompaniment - helpful for wiping your plate clean of tomato juice, egg yolk, and bits of cheese.

I only have a few weeks left of "tomato heaven" so don't be surprised if you see a few more recipes in the next month that feature my favorite summer vegetable. 

Love & Eggs,

Laura

This egg brought to you by Sophie,
my Cuckoo Marans hen.

2: Havarti, Spinach & Mushroom Omelet

Let me start off by asking forgiveness for my poorly-lit kitchen, and iPhone photography.  Someday monies will rain down on me and I'll be able to afford a DSLR (hurry up, monies!) but until then, I'll do the best I can with what I have.  Anyway...

BREAKFAST!  Not only is it breakfast, but it is breakfast on a work day!  I can't tell you how many times it has come up in conversation that I eat eggs every morning and whoever I'm talking to responds with, "Even on work days?  How is that possible?!"  I explain all the various ways I eat an egg in the morning and they nod their heads, but their eyes clearly communicate that they think I'm crazy.  I'm convinced that most people just don't really know how to cook anymore, which makes things like omelets seem intimidating when they're really very quick and easy.  Not to mention, a single egg goes a long way and at a few bucks a dozen, that's a great value!  More nutritious than cereal, more filling than cereal, and more satisfying if you're dieting... Ok, I'm slipping into "soap-box" mode.  Off switch.

Ingredients required (for a single omelet):

• 1 egg
• Splash of milk or cream
• 1/2 cup of mushrooms
• 1 cup of raw spinach leaves
• 1 slice of Havarti cheese
• Grease, olive oil, or butter for the pan

I usually use olive oil for EVERYTHING, but when I have recently made bacon, I splurge and use the bacon grease until it is gone.  Not only does it add lots of flavor, but I generally try not to waste anything.  Grease gets hotter which can lead to some minor issues, but nothing that would dramatically affect the deliciousness.  This morning, I had leftover bacon grease, so that's what you'll see in these pictures, but butter is equally tasty and olive oil is great too.



First I sauté the mushrooms since they
take the longest.  I use medium-low heat
from mushrooms through omelet.

Once the mushrooms are almost done,
I add the spinach.  It only takes a couple
minutes for the spinach to wilt and cook.

  


While the mushrooms and spinach are on the stove, I get the egg ready.
I start with one egg (seriously, one egg makes a lot of breakfast),
then add a splash of milk or cream, whip it around with a fork until it's
sort of frothy, then wait to add it to the pan.

 Once the spinach is wilted and soft (you can cook it to your preferred done-ness) I set the filling aside, add the egg, then cover the pan.  With one egg, it only take a minute or two for the omelet to set.  Then I flip it over.  I don't think most people do this, and I wouldn't do it necessarily if it weren't a "work day" breakfast.  Flipping it when the bottom is set but the top is still runny helps get the whole thing cooked faster and laying the cheese on top of the hotter side helps the cheese achieve maximum meltiness in short-order.

My omelets don't look as pretty when I cook them with bacon grease due to the high heat and the tiny bits of salty goodness that hang out in the pan, but I'll sacrifice a pretty picture in the name of flavor.

Next, I add one slice of Havarti cheese.  Similar to my comments on the power of a single egg, you would be surprised how far one slice of cheese can go in an omelet.  I've seen people put handfuls of cheese in there (I'm guilty of this at times) but if you want to conserve - money, calories, or food, try a single slice.

This morning I used "Lite" Havarti from Trader Joe's as it happened to be what was in my fridge.  I completely understand the ridiculousness of cooking my breakfast in bacon grease but using a slice of cheese that has 20 fewer calories than regular.  And, honestly, the lite version is good, but it's nowhere near as creamy and delicious as regular Havarti.

The hot spinach and mushrooms are
laid over the cheese and the omelet
is folded over and plated.

Check out the finished product!  A single
egg, a single slice of cheese and some
veggies.  Seasoned with salt & pepper.

The entire process from mushrooms to plate only takes 10-15 minutes (I swear!) unless you are taking a million pictures every step of the way in which case it's more like 20 minutes...  Now, think about how much better your work day would be if it started with an omelet?  Ten minutes seems like a small price to pay, but I'm an egg-head so my priorities might be skewed.

*gobble* *gobble* *gulp*

Oh, man.  This omelet is super tasty.  Ten minutes to make, but I can snarf that bad boy in TWO.

In conclusion, I suggest you start making delicious, hearty breakfasts on weekdays.  Eggs, especially when combined with some fiber (vegetables, whole wheat bread) keeps you full for a looong time and your work-day morning won't feel like such a throw-away.

Love & Eggs,

Laura

This egg brought to you by Mrs. Featherbottom, my Black Australorp and one of my best layers of extra large, speckley eggs.

  





1: Bacon & Egg Burger

Mmmmm... Bacon... I've been a recovering vegetarian for seven years.  My ideals are the same, but fortunately for me, awareness of food-related issues in our culture has led to much better options for deliciousness like bacon.  There is something to be said about the role certain foods play in the human experience.  A summer BLT, for example, with garden-ripe tomatoes and thick-sliced bacon.  That BLT transports me to summers in my parents' house, sitting down at the dinner table with my family while the vent over the stove still works to clear the air of bacon grease and smoke.  Or a cheeseburger at 1:00 AM after drinks with friends, pressed über thin with gooey processed cheese melting on top.  It might sound weird, but I firmly believe these things are part of the American experience.  And if there is one thing I value above all else, it is collecting as many experiences as life can offer.

Anyway, I'm done waxing nostalgic about meat (for now).  On to the tasty burger I just ate for dinner!  I've long held the belief that almost any savory food is better when topped with a fried egg.  If you've never had a burger topped with a fried egg, you're missing out.  And a fried egg plus bacon?  Forget about it!  Tasty protein explosion!

I don't think I make burgers the same way twice.  I pretty much combine whatever ground meat we have stocked up in the freezer with diced onions, seasoning salt, a little Dijon mustard, Worcestershire sauce and soy sauce, mix it up and patty it out.  In this particular case, I used one pound each of ground beef (from my husband's family farm), one pound of ground pork (also from my husband's family farm), and one pound of ground venison (I traded two dozen eggs with a co-worker for some of his venison from deer season).  I would post this part of the recipe, but it's really not the important part.  Almost everyone has a great go-to burger recipe, and all of them would taste equally awesome topped with a fried egg and some...

Yeah, BACON.  In this case, the bacon comes from Salume Beddu, a St. Louis business that specializes in cured meats that are locally sourced and naturally raised.  This is some extra tasty peppered bacon that comes from Berkshire hogs.  It costs a fortune on the bacon-scale, but if my options are (A) commercially produced bacon from sad, confined piggies, (B) no bacon, or (C) pricey bacon from a local, independently owned business sourced from heritage breed farms, I'm going to choose "C" all day long.

So, this is my first EGG of my challenge and it's not much of a recipe, but I happened to have leftover burgers that we grilled this past weekend and I thought, "Why not?"  I mean, even if one person reads this and thinks, "I've never tried a fried egg on a burger, but I'm intrigued!" then I'm a happy camper.

So, here's what you need (if you haven't riddled it out already):

• Burger buns (I always buy the whole wheat Healthy Life brand because they are only 80 calories and a girl has to watch her figure... sometimes)
• Cheese of your choice
• Bacon
• Mayo
• Lettuce, tomato or any other toppings that float your boat

I'm not going to hold your hand through stuff you already know.  Essentially, you just need to assemble a burger per your desires.  I'd recommend putting the cheese on top of the burger and under the egg.  The heat from the fried egg and the heat from the burger help the cheese get melty.  Plus, when the bacon is on top, it helps it stay crispy.

The most important thing is to not over-cook the egg.  The yolk must be runny to fully appreciate the yum-tastic flavors.  I also love having the bacon on top so that when you push down, the crunchy edges break the yolk open so it oozes out the sides of the bun.  Mmmmm... Drooling yet?

Behold!  An amalgamation of delicious tastes and textures!  Soft, yet toasted bun... Cold, crisp lettuce... Juicy, salty burger... Crunchy, peppered bacon... Rich, runny egg yolk! 

You know you want one.

Love & Eggs,

Laura

This egg brought to you by Brontë, my Silver-Laced Wyandotte.

She's the black and white one in the back.