A little while ago, when I was up in Nottingham and feeling a little blue, I called my mom for a chat. After about ten minutes of me explaining why I was feeling down, my mom’s response was this, “Well, never mind. You’ll be home soon and when you are I’ll cook you Osso Bucco, okay?”
The reason I share this little anecdote with you is because in our family food isn’t a cure, it’s THE cure. Any time anything goes wrong we make and eat tasty tasty food to feel better. Celebrations are a whole other kettle of fish – multiply tasty food by a million and you’re a fraction of the way there.
Recently I’ve been making (and eating) quiche, but I’ve been cheating slightly and using store-bought shortcrust pastry cases (naughty Feeder, bad!). I do have a good excuse, though – I don’t have a pie tin. Shock. Horror. Something I should invest in asap, especially if I continue to make such tasty combinations as these.
The above quiche is an amalgamation of two that I made for my boyfriend, and for my mom. The one for my boyfriend is an ‘I’m sorry you lost your keys, I’m going to feed you to make you feel better’ quiche, and the other one is a ‘yay you’re back from your get-away, hope you had a good birthday’ quiche. Dual-functionality, that’s me.
Once you’ve mastered the basic quiche recipe you’re sailing, so try this one out and then make it your own. The two above are Asparagus, Bacon, Mushroom, Onion & Parmesan, and Goat’s Cheese, Sundried Tomato & Mixed Herb. The boyfriend described the latter as “gold” and it definitely put a smile on his face. That’s a win in my book.
This one was a Pancetta, Mushroom, Asparagus & Shallot Quiche. I served it with buttery baby new potatoes and a simple salad. It was awesome.
PANCETTA, MUSHROOM, ASPARAGUS & SHALLOT QUICHE
Shortcrust pie shell (store-bought or pre-baked)
500g pancetta, cubed
4 shallots, finely chopped
Handful of mushrooms, de-stalked and sliced
150ml double cream
Knob of butter
1. Pre-heat the oven to 180 degrees celsius.
2. If using a pre-baked store pie shell pop it into the oven for 8-10mins to lightly brown.
3. Snap off the woody ends of the asparagus, cut into two inch pieces and place in a saucepan with cold water. Boil until tender then set aside.
4. Sautee the shallots, pancetta and mushrooms in the butter.
5. In another bowl beat together the three eggs and cream. Combine the shallots, pancetta and mushrooms into the egg and cream mixture.
6. Place the stalk ends of the asparagus into the base of your pie shell and pour the shallot, pancetta, mushroom, cream and egg mixture on top. Place the asparagus tips on top.
7. Bake the quiche in the oven for 50 mins or until a knife inserted into the centre comes out clean.
8. Take out of the oven, let rest for 5 mins, cut into slices and serve hot. Enjoy!
Off to Amurika tomorrow for a week (yay!) so when I come back I’ll have some cool stuff to share, hopefully! Until then, yo – peace and love.