Quicheeeee.
Hello, my old friend. It's been awhile! Sometimes, it's nice to assign personalities to inanimate or virtual objects - I like to think you are a neurotic being that is forgiving and open to the ideas and stress I spurt out onto you, mostly pre-ejaculatory. Sorry about that...I'm pretty sure you don't mind, and considering the amount of stress I've been going through with my current...situation, maybe my apology should be void. Perhaps some well deserved emotional pre-ejaculating is needed. Also, heyyy check this out for future reading (book below the comic) : http://www.asofterworld.com/index.php?id=663.
I shall not digress into the not so appropriate or keen. Such is not the point of this post! Anyways, the new fascination of the time period, for lack of a better description of this time range, is QUICHE. It seems that pie-like forms as well as curry-infused dishes are dominating this blog, so that will have to change...but heck! It's what I usually have in my cupboard. Noted, however, is that this is cupboard inspired recipe and therefore will be modified. I'm thinking about taking away the curry and onion, and doing a garlic, ricotta, mozzarella kind of thing next time. Man, the possibilities behind quiche seem limitless right now.
Curry Salmon and Spinach Quiche
I like to make my own crusts. This one seems to have worked.
11 tbps butter
1.25-1.5 cups flour
1 tsp salt
1 egg
Crust instructions: Mix it all together until it's sticking together. Then pat down on a pie crust pan evenly and refrigerate until you're ready to use. I like to leave some dollops of butter here and about because of my gluttony, but that's not a requirement at all. Remember to butter the pan, or use nonstick spray.
Quiche ingredients: super simple, but I suppose you could add more seasonings. If I go with ricotta next time, it will be garlic instead of onion.
1/2-3/4 a bag of frozen spinach, thawed and drained
1 large onion, diced
2 salmon fillets, diced into medium sized chunks
5 eggs
1 tbsp curry
1 cup milk (or 1 cup cream, half and half)
salt
Topping: Cheese of your choice/Honey/Sugar/Salt/Pepper mix
Beat the eggs with the milk, curry and salt (whatever you think is necessary, I'm pretty liberal) until even and light. Apparently, the more air bubbles you beat in the more fluffy the result will be, but I haven't really examined the wonky science behind such a proposed theory. Mix the salmon, onion and spinach together in a bowl. Then pour a bit of the egg mix into the crust, layer in your mix (pour egg, but more spinach, etc). I like to layer more vegetables towards the top and try to cover it with a pretty solid egg layer. For this one, I just sugar, salted and honeyed (with some plum sauce) the top, hoping to create a sweet salty crunchy kind of top...but not sure how that worked out. Version 2 will probably just be cheesed with gouda or mozzarella or something tasty or other. Oo, Asiago?
Bake in preheated oven at 375 degrees for approximately 40 minutes to 1 hour.
Okay, so a bit too much stuff and not enough egg...also was a bit watery, but that's probably because I didn't thaw out and drain the spinach enough. I adjusted the recipe above already so hopefully next time the quiche will turn out a little more quiche-like and less like vegetable pie...or maybe I didn't bake it enough. Baking for 1 hour is probably more accurate, since this thing is pretty darn deep dish. (Post note: Okay, so I popped it back into the oven for another 30 minutes or so. Wayyy better looking and super tasty! This is a win.)
I shall not digress into the not so appropriate or keen. Such is not the point of this post! Anyways, the new fascination of the time period, for lack of a better description of this time range, is QUICHE. It seems that pie-like forms as well as curry-infused dishes are dominating this blog, so that will have to change...but heck! It's what I usually have in my cupboard. Noted, however, is that this is cupboard inspired recipe and therefore will be modified. I'm thinking about taking away the curry and onion, and doing a garlic, ricotta, mozzarella kind of thing next time. Man, the possibilities behind quiche seem limitless right now.
Curry Salmon and Spinach Quiche
I like to make my own crusts. This one seems to have worked.
11 tbps butter
1.25-1.5 cups flour
1 tsp salt
1 egg
Crust instructions: Mix it all together until it's sticking together. Then pat down on a pie crust pan evenly and refrigerate until you're ready to use. I like to leave some dollops of butter here and about because of my gluttony, but that's not a requirement at all. Remember to butter the pan, or use nonstick spray.
Quiche ingredients: super simple, but I suppose you could add more seasonings. If I go with ricotta next time, it will be garlic instead of onion.
1/2-3/4 a bag of frozen spinach, thawed and drained
1 large onion, diced
2 salmon fillets, diced into medium sized chunks
5 eggs
1 tbsp curry
1 cup milk (or 1 cup cream, half and half)
salt
Topping: Cheese of your choice/Honey/Sugar/Salt/Pepper mix
Beat the eggs with the milk, curry and salt (whatever you think is necessary, I'm pretty liberal) until even and light. Apparently, the more air bubbles you beat in the more fluffy the result will be, but I haven't really examined the wonky science behind such a proposed theory. Mix the salmon, onion and spinach together in a bowl. Then pour a bit of the egg mix into the crust, layer in your mix (pour egg, but more spinach, etc). I like to layer more vegetables towards the top and try to cover it with a pretty solid egg layer. For this one, I just sugar, salted and honeyed (with some plum sauce) the top, hoping to create a sweet salty crunchy kind of top...but not sure how that worked out. Version 2 will probably just be cheesed with gouda or mozzarella or something tasty or other. Oo, Asiago?
Bake in preheated oven at 375 degrees for approximately 40 minutes to 1 hour.
Okay, so a bit too much stuff and not enough egg...also was a bit watery, but that's probably because I didn't thaw out and drain the spinach enough. I adjusted the recipe above already so hopefully next time the quiche will turn out a little more quiche-like and less like vegetable pie...or maybe I didn't bake it enough. Baking for 1 hour is probably more accurate, since this thing is pretty darn deep dish. (Post note: Okay, so I popped it back into the oven for another 30 minutes or so. Wayyy better looking and super tasty! This is a win.)
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