Tuesday, December 30, 2008

Ham and Corn Quiche

filling:
3 eggs
1 1/2 cup of whipping heavy cream
1/2 tsp of salt
1/4 tsp of pepper
1/2 cup diced ham
1/4 cup corn

Whisk everything together.


for the crust

1 cup flour
1/2 teaspoon salt
1/4 cup olive oil or canola oil
1/4 cup ice water (I use refrigerated water)


Mix flour and salt. Beat oil and water with whisk or fork to thicken. Pour into flour and mix with fork. Press into 9" pie crust. Fill with quiche mixture and bake at 400F until done.

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Ok, this was my very first time making a quiche. And I re-learned a valuable lesson. Just because something gets good reviews on the internet doesn't mean it will be good to eat. This crust sucked. I hate to be so harsh, but it really did. It just tasted like olive oil and made the whole quiche taste funny and greasy and was wicked squishy. Not what I was looking for at all. If I had replaced the olive oil with butter and prebaked it a bit it would have had some promise, but I think next time I might just make pie crust (what I was trying to avoid, for time reasons) and have done with it. It's also possible that I did something wrong, it sure wouldn't be the first time. Heh. I got the crust recipe from Recipezaar and it's the first time I've gotten something I didn't like from there. Oh well, it's bound to happen eventually. The egg part was good, but very soft. I seem to remember quiche being a little firmer. Next time I think I will cut the cream down and add another egg. But here is what I did anyway, you know, for educational purposes.

First I made the crust. Flour, salt and I also added some mustard powder and black pepper, but you couldn't taste it at all in the final product. Then I whisked together the water and oil till it looked, oddly enough, like egg. Mixed it all together and got a chunk of dough that was pretty easy to spread out into my tart pan. I finished off shaping it with a glass. Then I grabbed the cup and a half of cream. Shuddered a bit and added the salt, pepper and eggs. Then I realized there was no way I could whisk it in the measuring cup so I poured it into a bowl and whisked it in there. Added the ham and corn, mixed it around and poured it into the shell. Baked it at 400 for half an hour or so and there it was. Looked good, although I don't know if quiche is supposed to brown so much. The crust looked good, held it's shape well and didn't stick (gasp). But it made the whole thing taste like olive oil and pretty much nothing else. So I might try it again with butter instead of olive oil if I ever need a quiche wicked quickly, but next time I think I'm just going to make a pie crust. Or use phyllo. Spryte suggested over at Bakespace using slices of muenster cheese for the bottom. That sounds good too. I'll do one of those, and before too long.

16 comments:

Spryte said...

Sorry it didn't come out well... here's the muenster quiche my mom made (not her recipe)...

http://allrecipes.com/Recipe/Spinach-Muenster-Quiche/Detail.aspx

Michele said...

Well if you didn't tell us you hated it I would never have known. It looks perfect!

Bob said...

Spryte: Sweet, thanks! I just love the idea of an all cheese crust. :)

Michele: Heh, thanks. :)

noble pig said...

Sorry it sucked but I probably would have eaten the whole thing...I'm crazy like that.

♥Reeni said...

It does look really good in the pictures. I'm sorry you didn't like it! Muenster cheese on the bottom sounds awesome.

Bob said...

noble pig: Heh, we actually wound up scraping out the egg part and eating it like the richest scrambled eggs you've ever had. :D

Reeni: Thanks! It's ok, I know what to do next time now. ;)

Dawn said...

oh that bites, but hey, it was your first one so....
the first pic looks like it tasted ok. was the middle ok?
use butter next time around

Bob said...

Dawn: the main problems were the bottom was really squishy and it only tasted like olive oil. It just wasn't a good crust. Next time is butter. ;)

Emily said...

Ohhh. I'd be all over this quiche!

Joie de vivre said...

Your crust LOOKS beautiful...sorry it didn't turn out!

The Brutal Gourmet said...

The browning is entirely appropriate, but for the love of dog, man, why didn't you call me to talk about the crust!? Replace the olive oil with melted shortening and you will have a much more flexible pastry. Butter is fine too, of course, but for quiche I like a more neutrally flavored crust. By the way, when did you get that kick-ass tart pan?

Mom's quiches were always actually quick quiches, with bisquick and a self-forming crust. That is why you remember them being more solid. A proper quiche should be more custardy than bready (I feel free to invent words. Object at your own peril.)

Bob said...

Emily: Heh, thanks. :)

Joy: Thanks, this is one of the times I wish you could judge a book by its cover.

Brutal: Uhm, I did talk to you about it. You said it was worth trying. :P I actually don't remember mom ever making quiche, the only times I've had it were in restaurants. I could just be remembering it wrong or mixing it up with something else. I got the tart pan a while ago, been meaning to make quiche with it for months.

Anonymous said...

hmmmm... I taught you did a great job ...I like the look of the crust..

Bob said...

Thanks Anon. It does look good, it just doesn't taste good. Sigh.

Stacey Snacks said...

Bob,
I make quiches all the time.
Real men eat quiche!
my basic custard
3 eggs & 1 egg yolk
1/2 cup milk
1/2 cup heavy cream
s & p
now add your filling to the shell and pour custard over. I will post a quiche lorainne this week.
Stace

Bob said...

Stacey: See, I think I would like that one better, texture wise, than the one I made. It sounds like it wouldn't quite so soft. Looking forward to your post. :)

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