Thursday, February 2, 2012

Peach Tree Southwest Quiche

Due to the influx of eggs around our house I figured I had better start finding good egg dishes. 

If you haven't had the opportunity to visit Fredericksburg you are definitely missing out on some great culinary hot spots.  The Peach Tree Inn & Tea Room has some of the most decadent treats in Fredericksburg.  Several of these treats are Cynthia’s chicken salad, many various quiches and the richest most chocolaty delicious mud dauber cookies.  I encountered the Southwest quiche and mud dauber cookies this fall when my friend Georgia and I drove over for an afternoon of Flea Market scavenging. 

Quiche is not something that I have ever thought about much and I have definitely never craved but after visiting The Peach Tree I decided I was going to have to give this recipe a try. 

I borrowed The Peach Tree Tea Room Cookbook from my friend Bridget.  I had originally borrowed it for the delicious chicken salad recipe.  There is this amazingness called herbed mayonnaise that I could eat by the spoonful.

Anyway back to quiche. 

So this recipe is very simple and you should pretty much have everything on hand. 

BASIC QUICHE CRUST

1 1/2 cups unsifted unbleached flour
1/2 teaspoon salt
2 tablespoons Crisco shortening
6 tablespoons chilled butter (not margarine)
5 tablespoons ice water

Mix flour and salt in bowl. Cut in shortening and butter with pastry blender until crumbly. Add ice water, a little at a time, mixing with fork until well blended. Place dough in plastic bag and gently press dough together into flat disk. Seal bag. Refrigerate dough 30 to 60 minutes. This allows the gluten to develop in dough.

Preheat oven to 400 degrees F.

On floured board, carefully roll dough to fit quiche pan 10 inches across by 2 inches deep. Carefully lift into pan, trimming dough, and rolling edge under to form a rim. Flute edge.

Place a layer of foil over dough and fill to top with either pie weights or dry pinto beans. This prevents crust from puffing up and shrinking. Bake crust 15 minutes.

Remove beans and foil, prick crust bottom with fork several times, and bake 10 minutes more. Quiche crust is now ready for filling.


Since my mom makes the best pecan pie around I use her crust recipe.  It’s much easier than this above recipe.  She taught me years ago it's perfectly acceptable to let the pillsbury dough boy make your crust for you.  So I use the rolled up refrigerated section crust.

There are tons of different quiche recipes in this cookbook and you could combine or subtract anything you wanted. This Southwest version is delicious!!

SOUTHWEST QUICHE

Ingredients:

1/2 cup purple onion sliced (I use red ?)
1/2 t garlic minced
1 T butter, margarine or cooking oil (Gotta love butter)
10 eggs
1 t salt
1 t white pepper (I think black is fine too)
1 t ground comino
1 t jalapenos (I love fresh but canned or pickled would work too)
2-2 1/2 cups Jack cheese, shredded
1 cup chicken, cooked & cubed (I use rotisserie or even canned)
1 cup green chilies, sliced in strips (I just use diced-canned I don’t think it matters)
1 cup corn (I love shoepeg corn and buy it in the freezer section)
1 basic pie crust partially baked

Directions:

Preheat oven to 350 degrees.
Sauté onion and garlic in butter, margarine or cooking oil.
Beat eggs in blender with salt, white pepper, comino, garlic and jalapenos
Add milk to egg mixture.
In prepared crust, place half of cheese on bottom.  Layer with chicken, green chilies, corn, and sautéed onion mixture.  Sprinkle with remaining cheese.
Pour egg mixture over layered ingredients.
Bake for 1 hour and 45 minutes, or until knife inserted in center comes out clean.  Allow quiche to cool for 15 minutes for easier dicing.

This recipe makes 2 quiches for me. I guess my pie plates are a lot smaller than The Peach Tree's.  I always freeze one to have on hand for a quick anytime meal.  There is another recipe for a Mushroom Quiche that I love but unfortunately Sam hates mushrooms so I only make it when he is off gallivanting the country side AKA lamb buying. 
Well I'm all quiched out! Who is ready for the weekend? PICK ME PICK ME I can't wait to work in the yard and get the garden prepped.  Raised planter beds, dirt and THE FENCE are on the agenda.  THE FENCE is a saga all to itself!

Jurahee



1 comment: