Hearty Sterling Lamb Quiche

March 29, 2012

When I was younger (and up until a few summers ago), Mamaw swore that I could eat my weight in quiche. If that’s what she was fixing for a meal and knew that I was coming, she’d make an extra one just in case. What can I say; it’s a complement to her, right? She could have considered herself lucky if I wasn’t picking at the edges at some point on the short trip between the oven and the table.

A few summers ago, I had the opportunity to taste, no experience (it’s a much more appropriate term) quiche in France. And yes, it was everything that I dreamed it would be. That small hole-in-the-wall café had elevated the process to an art form.

Given my Grandmother’s experience, I asked her on the trip back from Fort Worth what she thought would constitute a great quiche. She quickly listed several ingredients so fast that I didn’t have time to grab a pen and piece of paper. Fortunately for you, Mamaw was nice enough to slow it down the second time around.

My 3rd attempt [ever] at cooking quiche fortunately turned out to be successful. There are so many variations floating around in cookbooks and online. Emeril Lagasse even has one called the “Manly Quiche.” Interesting. I hope that my quiche (inspired by Joyce Hodges) turns out as great for you as it did for me!

*You will notice from the pictures that I made two while developing this recipe. So obviously, it can easily be doubled for two quiches.

 

Ingredients:
6oz Sterling Lamb Jalapeno Salami, cubed
1 pie crust
2 eggs
3/4 cup of half and half
1/4 cup of heavy whipping cream
1/2 green bell pepper, chopped
1/3 of a medium sized sweet type of onion, chopped
1 cup of fresh spinach
2-3oz mushrooms, rinsed and chopped
1/3 cup of crumbled feta cheese
1 tbs extra virgin olive oil

Preheat the oven to 400 degrees. Once the oven has been preheated, bake the pie crusts for 6-7 minutes. This ensures that the bottom of the quiche will not be gooey. However, it also causes the crust to expand slightly, leaving less room for the quiche filling. Ultimately, you choose between a well defined, less squishy crust or more filling; it’s your call.

 

While the crust is baking, cook the salami in a skillet on medium heat for 5 minutes. This cooks out excess fat and intensifies the flavor. Good luck keeping yourself from snacking on the cooked salami cubes while you're preparing the other ingredients. Remove the salami from the skillet and drain. I really should have gotten a picture of that step.

 

After setting the salami aside, wipe out the skillet with a paper towel. Use the 1 tablespoon of olive oil to grease the skillet. Add the bell pepper and onion. Cook them until they begin to soften. Once they have softened, add the mushrooms and spinach. Continue cooking the mixture until the spinach has wilted.

 


In a large bowl, combine the cooked vegetable mixture, eggs, half and half, heavy whipping cream, and feta cheese. Using a whisk or large spoon, thoroughly mix all of the ingredients together. Carefully pour the combined ingredients into the pie crust. I say carefully so that you will not do what I did and dribble egg mixture on the stove top. It’s no fun to clean up!

 

Place the quiche in the oven. It’s even worse when you spill in the oven. Picture a smokey kitchen with your smoke detector going off periodically… Don’t worry; this didn’t actually happen to me. I managed to level mine out using the stove top and the kitchen floor so my quiche was ready to go by the time it actually reached the oven door. Bake the quiche for about 40 minutes on 400 degrees if you plan on serving it right away. When it is ready, the egg mixture will be set and the top slightly golden. These things freeze really well so if you plan on making it ahead of time and then reheating it later, try for 25-30 minutes or at least until the quiche is mostly set.

 

Once the quiche is set and has a nice golden brown color on top, it’s ready to be plated and paired with a great spinach salad and glass of Chardonnay!

 

Bon Appétit!

 

 

 

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