Fearless Fridays: Quiche

 Bacon Herb Quiche made in a peanut and fish free environment because I have allergies and have anaphylaxisTwo weeks ago J and I had no ideas for a Saturday lunch because of the lack of groceries in our house.  After opening all cupboards, freezers and the fridge we came to realize that we had enough to make a quiche! We had bacon…and fresh herbs!

Now, hear me out. I KNOW not everyone keeps a ball of pastry dough or a pre shaped crust in their freezer. (Seriously, why wouldn’t you!) But what people do have access to if they do not want to make their own dough is store bought crust.  I have also had success in making quiche that does not have a crust!I have also had success in making quiche that does not have a crust. Pouring directly into a baking dish gave me the same results as using a crust would. What a great gluten-free option! I think everyone should try and make their own crust though, even one time. Maybe a post should come shortly on that about pie dough.

Quiche is a great and easy recipe to make for a breakfast, lunch or dinner.

Quiche is a baked custard dish. It involves a ratio of eggs and dairy (milk or cream) plus any ingredient you choose to add to the recipe. Once you have the liquid proportion down that you enjoy most, the world is yours in your quiche! Just remember some tips about the milk, the higher the fat content…the creamier the consistency in your quiche. So if you are using skim milk the filling would be more watery than if you were to use a half and half cream at 6% which would result in a firmer and more well rounded flavour (fat is flavour!).

Bacon Herb Quiche made in a peanut and fish free environment because I have allergies and have anaphylaxisBacon and Fresh Herb Quiche 

I find a lot of recipes do not call for blind baking (pre-cooking) their crust.  For me personally, the added step of pre-cooking my crust yields a super crunchy crust that is never soggy.

I cup light cream (6%)
3 large eggs
¼  tsp salt
¼ tsp white pepper (or fresh cracked black pepper)
4 strips of bacon chopped (cooked until fat is rendered but not yet crisp)
1 tbsp fresh chopped chives (or 1 tsp dried chives)
1 tbsp fresh chopped oregano (or 1 tsp dried oregano)
1 tsp  fresh chopped thyme (or 1/2 tsp dried thyme)
1/2 cup soft goat cheese

For a pre-baked 9” pie crust or greased baking dish.
If you are not pre baking a pie crust, add an extra 20-30 minutes of baking time to the recipe.

In a bowl, whisk eggs and cream together. Add salt, pepper and herbs.

Sprinkle over the bottom of the pie crust the bacon and half the cheese. Pour the filling over the crust and sprinkle the remaining cheese over the top.

Bake for 30-35 minutes or until quiche has puffed up and the top is golden brown. Serve warm or at room temperature. 

Bacon Herb Quiche made in a peanut and fish free environment because I have allergies and have anaphylaxisOther flavour combinations!
Broccoli and Cheddar
Asparagus and Spinach with Smoked Gouda
Roasted Tomato and Goat Cheese
Caramelized Onions with Thyme and Mozzarella
Mushroom and Bacon
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FearlessFoods Goes Camping Part 2

Camping should be a relaxing way to unwind from the hustle of the city. I love to go camping but I am a bit “indoorsy” so I do like to bring the luxury of my indoor kitchen with me to the woods.

A trick for me when I go camping is to make a great meal plan for the duration of the trip and precook at home. Not only does this help me not forget small miscellaneous items (like a can opener or cheese grater) but it helps me create a meal that is exciting, healthy and hits all dietary restrictions.  Long gone is a meal plan that includes tuna salad sandwiches for lunch, peanut butter on toast and boxed convenience foods.

I found with thirty minutes of advanced kitchen time at my house I am able to make quick, delicious and scrumptious snacks. It also cuts down the amount of preparation time of meats if you choose to cook raw products at a campsite.

Some ideas of what to make in advance before a trip to make cooking a breeze:

–          Boil local nugget or baby potatoes for hash browns in the morning (there has been so many times I have been unable to roast potatoes on the fire the night because of a fire ban!)

–          Pancake mix ( the dry ingredients  in a bag and the wet ingredients in a litre mason jar)

–          Cut up vegetables for dinners and fruits for snacks

–          Fresh dips for veggies or a spread for sandwiches

–          Pre marinated meats for barbequing

–          Fresh seasoned ground meat for hamburgers

–          Yummy allergy friendly baked goods to curb any cravings for something sweet so everyone can enjoy a treat no matter what restrictions.

Some ideas of what to pack to take on a camping trip when travelling in a group if you have allergies or anaphylaxis:

–          Salt and pepper from a safe source (I bring my pepper grinder and salt in a mason jar) for no chance of cross contamination

–          Personal plates, serving utensils and cutlery

–          Your own cutting board

–          Knife

–          Dish cloth and dish towels

–          Easy and food-safe snacks for the road

–          Personal frozen water bottles to double as ice packs so there is no sharing of water bottles

–          Fresh herbs from the garden to make dull dinners or sandwiches delicious

Homemade roasted garlic tzaziki made in a peanut and fish free kitchen in Vancouver because I have anaphylaxis. Served on top a marble slab and stored in mason jars.Roasted Garlic Tzatziki

When working with a long English cucumber, cutting the cucumber lengthwise and removing the seeds give the dip a thicker consistency. For an even drier consistency, place the grated cucumber into a towel or cheesecloth and wring out any juice. I find when working with baby cucumbers there is no need to peel or seed when making this dip.

500 ml Greek yogurt

1 tbsp olive oil

½ cup grated cucumber

2 tbsp chopped mint

1 head roasted garlic, pureed

Juice and zest of ½ a lemon

Salt and pepper to taste

Mix olive oil, lemon juice, garlic and mint in a bowl until well combined. Add yogurt and cucumber and mix thoroughly. Adjust salt and pepper to taste.  Cover and store in the fridge and let sit one hour before serving. For a stronger flavour, let sit overnight.

Homemade roasted garlic tzaziki made in a peanut and fish free kitchen in Vancouver because I have anaphylaxis. Served on top a marble slab and stored in mason jars top left and bottom right. Mint leaves from the garden.

Mac ‘n Cheese…Meet Caramelized Onions

Happy Father’s Day

A celebration shout-out to all the dads today.

Hosting dinners at my house is a common event when there is a celebration because of my food allergies to fish and peanuts. I am always looking to expand my repertoire because I rarely cook the same meal twice. I like keeping it simple and I do love to make an impression.  With hosting any type of meal, planning in advance is very important. The focus and main priority should be the guests once they have arrived. Like Martha Stewart has taught us, the guest should think your party was executed effortlessly and you just “whipped this up. Mise en place for your recipes should be completed; dishes and clutter should be removed from eyesight.( Of course, this does not always happen because in real life time runs out because of busy schedules and there is never enough dishes in the kitchen.) And honestly, at the end of the day…sometimes you just want to impress your guests.

Onions waiting to be caramelizedThe following recipe is my new “having people over on a weekday night and we are celebrating” meal. This indulgent dish is rich and delicious. I have found it is a great recipe to make in advance the night before and pop in the oven when ready to serve.  I also have made this in my father’s home and split the recipe into two casseroles, one for eating and one for freezing. He suggests when you reheat the casserole from the freezer to add a touch more liquid before baking.

Oven-Baked Orecchiette with Caramelized Onions and Smoked Cheese

You can make this vegetarian by removing the pancetta. This recipe can be replaced with any type of melting cheese like a fontina, sharp cheddar or mozzarella. Serve with a light salad and a glass of wine.

2 tablespoons olive oil

1/2 cup diced pancetta

2 large sweet onions, sliced thinly

Salt and freshly ground pepper

1 pound orecchiette (little ears) pasta

1 cup whipping cream

1/4 cup butter, softened

1 cup grated Parmesan

8 ounces grated smoked cheese

2 tablespoons butter

Preheat oven to 350 degrees.  Sauté pancetta in a small skillet over medium heat for three minutes or until crisped and golden.  Drain on paper towels.

Heat oil in a large skillet over medium heat.  Add onions and salt them immediately.  Sauté for three minutes or until they are coated in oil.  Turn heat to medium-low and continue to cook onions for 30 to 40 minutes until they become a thick golden mass.

Bring large pot of salted water to boil.  Add orecchiette and boil until al dente 8-12 min.  Drain immediately and transfer to large bowl.  Stir in cream, butter, 1/2 cup Parmesan, onions and smoked cheese. Season with salt and pepper.

Transfer to a buttered baking dish, sprinkle with remaining 1/2 cup Parmesan and dot with butter.

Bake for 15 to 20 minutes or until pasta is hot and top is slightly browned.

Serves 4.

Published from The Globe and Mail September 2003 by Lucy Waverman and “A Matter of Taste” by Lucy Waverman and James Chatto (An excellent cookbook about seasonal menu recipes and  wine pairing.)