I am THRILLED to bring you a guest post by Jean from Lemons and Anchovies. If you’ve never met Jean, you are in for a huge treat when you click the link to visit her site. The recipes are wonderful but those photos of hers keep my drooling my way back there again and again.
Jean lives in the San Francisco area and has access to every fresh food you can imagine and she takes advantage of it all. She’s got a top food blog so don’t miss it! You can follow Jean on Facebook, Twitter, Google+ or Pinterest and here’s her wonderful photos and recipe!
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Hi, I’m Jean and I share my cooking adventures at Lemons & Anchovies. I’m so happy to be Maureen’s guest today. Since it’s a virtual visit, I’m imagining sitting at a table with Maureen and enjoying her sense of energy, humor and wit, not to mention the great food I’m sure she’d be serving. I didn’t come empty-handed either. I brought along one of my favorite dishes.
We’ve just welcomed autumn here in northern California and though we experience a change in seasons we don’t get the full autumn show that Mother Nature performs for other parts of the country. October mornings are crisp but daytime temperatures can still reach mid- to high 70s. I do have one lone red oak tree in my yard whose leaves have turned a beautiful crimson, the biggest sign of the new season in my neck of the woods.
But while my mind has finally warmed to the idea of leaving summer behind, spring is another story. To me, spring means fresh, new, bright and it never gets old. Soon enough I’ll be simmering hearty stews on the stove so what a perfect opportunity to create something light and festive for this visit. I made quiche.
Quiche is the ideal take-along dish, don’t you think? It’s easy to prepare and so flexible. In this version I added some of my favorite ingredients: asparagus, mushrooms and bacon. Milk, eggs and cheese round out the filling but this quiche is not cloyingly rich. I tried to balance out the flavors so that you can enjoy the entire individual-size portion from the first bite to the last. And the pastry crust? Perfectly flaky without being greasy.
So c’mon. Pull up a chair and join me and Maureen. There’s plenty of food for everyone.
Maureen, thanks so much for having me over! It was such great fun to be able to visit you and your readers!
- 1 - 1¼ cups all-purpose flour (140 - 175 grams; 145 grams is what I use)
- 7 tablespoons (3½ ounces, 105 grams) unsalted butter, chilled and cut into pieces
- ⅛ teaspoon salt
- 3 tablespoons ice water
- 2 slices bacon
- 1 cup sliced mushrooms (I used crimini but you can use whatever you'd like)
- ¼ onion, chopped
- 4-5 stalks asparugus, sliced in roughly ¼-inch pieces
- Olive oil for sautéing
- 3 eggs
- ⅓ - ½ cup half-n-half (regular milk would be fine)
- 2 ounces cheddar cheese (I used a Microplane so the cheese grates more finely)
- salt and pepper, to taste
- Start with the smaller portion of flour; 145 grams works great for me.
- Process the flour, butter and salt in a food processor until the mixture is the texture of coarse crumbs, about 10-15 seconds.
- Add the ice water and pulse just until the pastry begins to hold together, about 6 - 10 pulses. Be sure not to let the mixture form into a ball.
- Transfer the pastry to a plastic wrap, flatten and form into a disk (Add 1 tablespoon at a time of the remaining flour if the dough seems too sticky). Since I was going to use the dough for two individual quiches, I split the dough in two, formed each into a disk and wrapped separately in plastic wrap to make it easier to roll later.
- Chill in the refrigerator for about an hour.
- Cook the bacon pieces in a small pan until crisp.
- Transfer to a small plate lined with a paper towel. You can drain the rendered bacon fat or use olive oil to cook the vegetables in the same pan. Your choice.
- Sauté the onion over medium-high heat for a minute or two then add the mushrooms and asparagus. Add salt and pepper, to taste.
- Cook the veggies until the mushrooms are slightly caramelized, 5-6 minutes.
- Using a slotted spoon (to leave behind any liquid/oil remaining in the pan), transfer the cooked veggies to a bowl. In another bowl, whisk together the eggs and half-and-half. I like a pretty moist quiche so I used ½ cup but you can use ⅓ cup if you prefer a firmer quiche.
- Once the dough is chilled, preheat your oven to 375°F.
- Lightly flour your workspace and roll out each dough thinly. I used mini springform pans that are 4½ inches wide and 1½ inches deep.
- Spray the pans with nonstick spray and arrange the dough in the pans. Since I like this crust, I didn't trim the excess and just tucked the overhang inside the pan (This will also compensate for any shrinkage in the dough).
- Pierce the surface of the dough with a fork, line loosely with foil and fill the bottom with pie weights or dried beans.
- Par-bake the shells until the edges just start to turn brown, about 10 minutes, then remove the foil and bake for another 8-10 minutes.
- Cool for a few minutes before filling.
- If you are using springform pans like I did, make sure to wrap the bottom of the pans tightly in foil to prevent the egg/milk mixture from leaking. If you are using another type of tart pan this step is not necessary.
- Divide the bacon and veggie mixture between the two pans and arrange evenly on the bottom.
- Add most of the cheese to make the second layer, leaving behind just enough to top the quiche.
- Divide the egg/milk mixture between the two pans and top with the remaining cheese. If you are using similar springform pans, the filling ingredients will be enough to fill to the top of the par-baked crust. If you are using tart pans that won't be as deep, you may have a little extra. Just something to keep in mind.
- Bake for 25-28 minutes or until the quiche is golden. The inside will still be a little jiggly in the middle but this is okay.
- Serve warm or at room temperature.
Are you hungry yet? It’s Spring in Australia and the asparagus is fantastic. I can’t wait to put this on our table and maybe I’ll have to eat them both. Thanks so much, Jean, I can only hope to take photos half as good as yours!
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This recipe has just made me very hungry. Think its a bit out of my time frame for cooking lately.
I’ve got myself into a cooking rut. Time for a change.
You should definitely make this, Madonna. Come over next week and we’ll do it together and then we can show Jean how clever we are. 🙂
Thank you for sharing another wonderful guest post! This looks like the perfect flaky pastry crust.
it’s a gorgeous little quiche, isn’t it? too bad she doesn’t deliver 🙂
I know.. I looked at that crust too. When I read the post and she said the crust was so good she didn’t trim it off before baking so she could eat it once she’d plated the quiches – I knew she was my kinda woman.
I wish I could deliver to Australia–it would be the perfect excuse to finally visit. 🙂
BTW, any pastry crust from Patricia Wells is a winner. I use only her sweet pastry crust and this flaky pastry crust. The only difference is the omission of sugar in the latter. They really are foolproof. So glad you both like the quiche. 🙂
Maureen- thanks for having such a wonderful guest poster. I love Jean’s blog.
Jean- this is spectacular. I’ve been wanting to make quiche for awhile so now I’ve got a great recipe to try out. Would be perfect for a family brunch.
Kim, I love her blog too. I was over the moon when she said she’d come to visit. 🙂
Kim, Maureen, you know how to make a girl blush. The feeling is mutual, girls! Thanks so much for your sweet words! Maureen, please believe me when I say it was MY pleasure to be able to visit here. 🙂
Hi ladies! I’m just imagining how wonderful it must be to sit next to both of you and have this quiche together. Jean is a beautiful story teller as well as great photographer. Her food is always approachable and delicious. What a perfect guest! You two have a fantastic weekend!
Between you and Jean I’ve learned SO much and have so much more to learn. I need to find a small child and play bento. 🙂
Wouldn’t it be wonderful to be able to visit IRL? Oh, it would be so much fun!
How timely! I was just thinking of quiche the other day, mainly that I haven’t made one in ages. Great looking recipe, and I really like the idea of baking it in springform pans. And those Microplane’s are the best thing ever for grating cheese! Excellent guest post – thanks so much.
I was adoring your boeuf bourguignon earlier and between the two I couldn’t choose a favorite. both would be orgasmic at my table.
I always enjoy Jean’s posts – her food and food styling are absolutely delightful! She is one of the most skilled home cooks and bloggers around here! This quiche…ooh-la-la…wish I was in France right now!
I couldn’t agree more, Jen, but what I like even more is that she’s real and not all “I’m better than you.” She IS better than me but she’s kind enough not to rub it in. 🙂
I’m looking around right now making sure that you’re not talking about someone else, LOL! This late bloomer in the kitchen thanks you both for your generous compliments. Don’t you realize that I feel the same way about both of you? 🙂 Thanks so much, ladies! Glad you like the quiche. 🙂
So nice to see Jean here! What a lovely guest post! I love the springform pans and this quiche – don’t be surprised if I stop by for brunch :).
Gosh, I wonder if she’d deliver to Australia and then we’d all have a huge party 🙂
This quiche is simply beautiful my friend, what a delish guestpost!
Cheers
Choc Chip Uru
This quiche would go quite well before eating a dozen of your fudge cookies 🙂
That looks amazing!! Our asparagus are completely confused season-wise, but once they’re growing again, I’ll remember this recipe! 🙂
the asparagus up here in the markets is outstanding. I can’t wait to try Jean’s quiche.
Seriously, what a perfect looking quiche with that golden crust
You’re right, Adrian, it’s out of this world!
Excellent guest post! I adore Jean’s blog, and it looks as though I’ve found yet another great site!
Gorgeous photos! They make me wish that I could eat breakfast 3 times a day! 😀
I’m telling you, I drool more at that site than most! 🙂 Hope your week is going well, Valerie!
Valerie, now you’ll be hooked on Maureen’s blog–I promise! 🙂
Holy gorgeous! I adore Jean’s work! What a lovely guest post by her!
isn’t it fantastic??
Thanks, Carol!
Wonderful guest post, and a cute little quiche!
Gorgeous looking quiche.
Beautiful guest post! I am a big fan and follower of Jean’s;-) Congratulations to both of you on presenting us with such a tasty recipe and lovely photos;-)
Hi Patty. Any fan of Jean’s is a friend of mine – lovely to meet you and thank you for leaving a comment! I’m off to visit you now!
Jean always does such a beautiful job with all of her recipes, photos and styling! This post just amplifies her talents. I bet the house smelled amazing while this delight was baking. Having tasted Jean’s delights, I am sure this was a complete winner. 🙂
You’ve tasted her delights? I’m SO envious! Living here in Australia, it’s been a long time since my tummy experienced tasting any American cooking. Thanks so much for coming by, Lisa!
What a beautiful quiche and pictures of your quiche! The combination of mushroom and asparagus is delicious but I’ve never used it in a quiche. It looks delicious!
I love Jean’s blog too and am very impressed with her photos. It was very kind of her to visit us downunder and deliver a spring dish. Quiche is a wonderful classic and hers looks delicious.
I am a big quiche lover and I haven’t made it in a very long time. I think it’s time to change that. Beautiful looking quiche Jean. Thanks for sharing Maureen!
That is just too cute. As in I could eat it in three bites and want more! Great recipe.
I know.. I’d probably make two because it looked small and then never finish the first one. My eyes are always bigger than my belly.
Hi Jean and Maureen,
What a delicious guest post! I just love your recipe Jean -looks scrumptious.
Hi Nancy, everything Jean makes looks out of this world. I think if she made mud pies we’d all want to eat them. 🙂
Hi Maureen and Jean, love quiche and this one looks like a great breakfast. I enjoy both of your and your writing and cooking styles. Maureen you are so entertaining and funny we I know I would be in stitches if we met in person. Your right about Jean and her photos + recipes, it’s hard to keep my keyboard dry while viewing Jean’s blog. love to both of you 🙂
HI!! Hopping over from Jean’s place to see this beautiful quiche!
I must say that I absolutely LOVE the name of your blog. 🙂
Yummy.. do you ladies deliver?
Those individual spring form pans are the cutest lil’ things and I agree with your crust-trimming (or not!) philosophy, Jean. 🙂 Love the combination of “fillers” you included in your quiche, too. Really a nice guest post, thanks!