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| Newbistic China. February 20 2012 22:34. Posts 2911 | Profile Blog # |
The Ghetto Cook Episode XX:
Mini Quiche
(Cross posted from Food in Mind)
Introduction
Hello all, it's been a while. The Ghetto Cook made it to the twentieth installment! When I started the series, I never imagined that I would be making some of the things that I've made for this blog. Here's to many future entries to come.
Mini Quiche. What is that? Well, it's like smaller quiche. Basically what happened is that asparagus was on sale, and I splurged on some bacon and some cheese, but I wasn't willing to spend money on a proper pie tin. All I have is this muffin mold. So while the ingredients were not completely ghetto, I'm still stuck in the ghetto mindset. Shortcoming in tools and ingredients are no match for a cheap-assed imagination.
Ingredients
![[image loading]](http://i.imgur.com/xZ2hw.jpg)
"Quiche" comes from an old French word meaning "very complex way to get fat".
Crust*
1 cup 2 tbsp All-purpose Flour
3 tbsp Butter/Margarine, cold
1/2 tsp Salt
4 tbsp Milk
1 stick Green Onion, finely chopped
Filling
Asparagus Spears, diced
Bacon Strips, cut into small pieces
2/3 cups Cheddar/Gruyere, shredded**
1/4 onion***
1 cup half-and-half
2 eggs
Salt
Pepper
You will also need: Either a 9-inch pie mold or a muffin tin and a rolling pin or a rolling pin-like object.
*Crust adapted from this helpful website. I read through several recipes for crusts specifically tailored for quiches. There is another recipe here that calls for using creme fraiche/sour cream, but since I do not use either often I opted for this recipe. The dairy component seems to be what is important from these recipes anyways, so milk is just fine. This crust recipe makes 4 small crusts, or one large 9-inch crust. However, the filling is enough for either one large pie, or 12 small pies. Plan accordingly.
**Cheddar is cheaper here. Gruyere, Swiss, Parmesan, and even goat cheese can work, Experiment to see what is right for you.
***Not pictured. Optional.
Procedure
You should start with the crust. Measure out flour into a container and add salt. Cut cold butter into small pieces. Using a fork, incorporate the butter into the flour. Mash the butter into the flour with your fork until they are in small pieces. Add finely chopped scallions and mix together.
![[image loading]](http://i.imgur.com/ljLTj.jpg)
I'd say I'm "sharing" this recipe with you. If I were French, I would be "surrendering" this recipe to you. A small technicality.
Slowly add the milk a tablespoon at a time. I found that four tablespoons of milk is only barely enough to hold all the flour together into a ball. Use your fingers to roll all of the flour into a ball of dough. Refrigerate this ball for an hour.
![[image loading]](http://i.imgur.com/RvOAo.jpg)
If you are French and were offended by the above remark, remember that since I'm Chinese it's only natural I'd reproduce a cheap knockoff of your product and flood the market with it.
Meanwhile, cut your bacon into small pieces and dice your asparagus and onion. Over medium heat, cook the onions and bacon pieces together for about fifteen minutes. Drain bacon fat (but don't throw it away! More on why in a future installment  ) then continue cooking. Add asparagus, salt and pepper to taste, and cook for five more minutes. Remove from heat and let cool.
![[image loading]](http://i.imgur.com/quVrw.jpg)
If you are Chinese and were offended by the above remark, remember that since I live in the US I'm naturally tainted by Western ideology and biased against Chinese traditions. Not that rampant piracy is a tradition.
By the time your pastry dough has been in the refrigerator for an hour, your asparagus and bacon mixture should have cooled to near room temperature. The cooling is important because you will eventually pour a cold custard mixture over this asparagus, and you would not want hot asparagus to instantly cook the egg in your custard. Add shredded cheese to this mixture and mix thoroughly.
Take your pastry dough out. If you are making a single pie, roll the dough out flat on a floured surface to roughly 1/4 inch thick. Press it into a buttered 9-inch pie pan and trim off the edges. If you are making mini-quiches like me, divide the ball of dough into four with a knife. Roll each section out, cut with a circular cutter, and press into your buttered muffin/cupcake tins. Try to make some kind of consistent pattern with the rims of the pie crust using your fingers.
![[image loading]](http://i.imgur.com/eFFJ0.jpg)
If you're from the West and are offended by my use of "taint" and "western ideology" in the same sentence, remember that like human beings, giant pandas also have opposable thumbs.
Preheat your oven to 350 F. Beat the two eggs together then add your cup of half-and-half. Salt and pepper to taste (about 1/2 tsp salt) and whisk until smooth. This is your custard. Spoon about two tablespoons of asparagus/bacon/onion into each pie dish and fill with custard. Leave about 1/4 inch of space for the custard to expand during the baking process.
![[image loading]](http://i.imgur.com/bg9ha.jpg)
At this point the dough feels, smells, and most likely tastes a lot like play-doh.
Bake! If you are making a 9-inch pie, bake for about 45 minutes, checking first at 35 minutes and then regularly afterwards. If you are making mini-quiches, bake for about 30 minutes, checking first at 25 minutes. The quiche is done when a knife/toothpick inserted into the custard comes out clean, and pressing on the custard yields no spurting fluids.
![[image loading]](http://i.imgur.com/xEAfS.jpg)
Man, these quiches look totally baked.
Let your pies cool for about 10-15 minutes before serving warm.
The Result
![[image loading]](http://i.imgur.com/Pi57Z.jpg)
Always remember that France is Bacon.
4.5 / 5 The last time I ate quiche was some 12 years ago, made by someone else. No joke. Quiche tastes pretty good though. I'm certain I've nailed the filling down. The custard is tender and savory, neither under nor over-cooked. Asparagus, bacon, and onion is a wonderful flavor combination. It seems that I still have some improving to do with the crust though. A ghetto cook's work is never complete.
Conclusion
In conclusion, I conclude that this is the conclusion to this twentieth installment of TGC. As this series moves forward, I will slowly expand outwards from the core of ultra-ghetto ingredients in order to bring you, my dear readers, increasingly complex, tasty, and wonderful dishes. Please continue to read and comment!
Past installments of TGC can all be found on my central food blog,
http://foodinmind.wordpress.com
Until next time, please do not hesitate to place any object, including your loved ones, between yourself and a gunman attempting to assassinate you so that you can continue to read my blogs. Cheers!Last edit: 2012-02-22 11:57:42
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| GhoSt[shield] Canada. February 20 2012 23:05. Posts 1945 | Profile Blog # |
5 Stars. Always love your blogs in the morning. Might acutally try this recipe since i just bought bacon, eggs, asapargus etc.
Food looks so good im cooking a steak for breakfast. Fry up some eggs too!. Always hilarius with captions poking fun at everyone :D
[B]On February 20 2012 22:34 Newbistic wrote:
Always remember that France is Bacon.
Damn that is a smart way to throw him in there. Renaisseance reference much? |
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| CaM27 Belgium. February 20 2012 23:05. Posts 317 | Profile Blog # |
Try this: Quiche Lorraine. That's the real deal. Believe me
![[image loading]](http://cdn.pratique.fr/sites/default/files/articles/quiche-lorraine.jpg) |
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| Dacendoran United States. February 21 2012 00:00. Posts 765 | Profile Blog # |
Looks delicious =3 what would you recommend instead of asparagus (really dislike the taste).
Also I made your pan fried noodles and carrot cake just need to get off my ass and blog about it =D. |
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| Newbistic China. February 21 2012 00:11. Posts 2911 | Profile Blog # |
On February 21 2012 00:00 Dacendoran wrote:
Looks delicious =3 what would you recommend instead of asparagus (really dislike the taste).
Also I made your pan fried noodles and carrot cake just need to get off my ass and blog about it =D.
Possible substitutes that come to mind are green beans, artichoke hearts, or even spinach. You will have to take cooking times into consideration, since green beans take longer to cook than asparagus, spinach takes less time, spinach has additional moisture you should drain, and artichoke hearts (afaik) comes pre-cooked.
If you want to make quiche lorraine as suggested by the poster above you, you'd skimp entirely on the veggies and use only bacon. Hope that helps  |
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| TheToast United States. February 21 2012 00:20. Posts 4804 | Profile Blog # |
| Umm... Is this missing some steps? How do you make the custard? (well I know roughly how to make custard, but I'm interested in how you made the custard since you usually find easier/simpler ways of doing things) And when do you put in the cheese? |
| | I like the way the walls go out. Gives you an open feeling. Firefly's a good design. People don't appreciate the substance of things. Objects in space. People miss out on what's solid. | |
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| FranzP France. February 21 2012 00:46. Posts 260 | Profile # |
Salmon & spinach make godly quiche. I think your crust was a bit thick from the pictures, but if the filling sweats enough it shouldn't be a big problem.
As a french, I must be a smartass and say that it's not really bacon in quiche lorraine but lardon (http://en.wikipedia.org/wiki/Lardon) but whatever. It's really easy to find a recipe on internet anyway
Good job as always. |
| | "Cyberhacking is kind of like masturbation I guess, all countries do it but nobody actually talks about it. China just was accidentally doing it with the door wide open." Newbistic | |
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| QuanticHawk United States. February 21 2012 01:09. Posts 21527 | Profile Blog # |
| Good lookin' stuff, and you've managed to insult a few different nationalities along the way! |
| | PROFESSIONAL GAMER - SEND ME OFFERS TO JOIN YOUR TEAM - USA USA USA |
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| Newbistic China. February 21 2012 01:31. Posts 2911 | Profile Blog # |
On February 21 2012 00:20 TheToast wrote:
Umm... Is this missing some steps? How do you make the custard? (well I know roughly how to make custard, but I'm interested in how you made the custard since you usually find easier/simpler ways of doing things) And when do you put in the cheese?
Nice catch, I edited this in. The custard is made simply by beating two eggs and adding a cup of half-and-half. You add the cheese to the bacon/onion/asparagus mixture once the mixture has cooled (because you do not want to cheese to melt yet).
I knew in the back if my mind blogging at 4 AM wasn't the best idea -_- |
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| Dacendoran United States. February 21 2012 02:05. Posts 765 | Profile Blog # |
| Just curious but you don't happen to live around the detroit area do you? I know there are Krogers everywhere but that's where I get most of my food from =3 |
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| Bigtony United States. February 21 2012 02:09. Posts 901 | Profile Blog # |
| damn that's not really ghetto at all. A+ |
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| Balgrog United States. February 21 2012 04:06. Posts 1170 | Profile Blog # |
| Fantastic! Love all of your blogs, you have taught me how to be a much better cook, expand my horizons from beans and rice! |
| | The only way to attack structure is with chaos. |
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| HereBeDragons February 21 2012 07:17. Posts 1251 | Profile # |
On February 21 2012 00:46 FranzP wrote:Salmon & spinach make godly quiche. I think your crust was a bit thick from the pictures, but if the filling sweats enough it shouldn't be a big problem. As a french, I must be a smartass and say that it's not really bacon in quiche lorraine but lardon (http://en.wikipedia.org/wiki/Lardon) but whatever. It's really easy to find a recipe on internet anyway Good job as always.
Lardon is bacon, they just come in different shapes. Anyway, I'm not a big fan of quiche, I've tried from different bakeries already and it just wasn't my cup of tea I guess =/. |
| | He who conquers himself is the greatest warrior. |
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| nofAcedAgent United States. February 21 2012 07:36. Posts 941 | Profile Blog # |
Looks awesome! Im gonna try these for sure.
Cheers |
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| UltimateHurl Ireland. February 21 2012 09:57. Posts 555 | Profile Blog # |
| Quiche is great, love having it as a lunch food. Also works great to make a big batch on Sunday for the coming week! |
| | @ultimatehurl | ultimatehurl.tumblr.com | http://www.facebook.com/UltimateHurl |
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| Dacendoran United States. February 22 2012 07:48. Posts 765 | Profile Blog # |
Made it last night it was soooo good, you may want to mention/add in the picture next time the cupcake tin/rolling pin since I've got a pretty ghetto kitchen and dont own either of those had to use a soy sauce/borrow a neighbor's tin. Overall very tastey, I had to use 8 tasblespoons of milk for the flour, I ended up having enough to make a double batch it was very good, I'd reccommend trying broccolli in it as well the stalks of it as well, would go quite good with the taste.
![[image loading]](http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/395196_3438898737285_1415017396_33427350_1456479242_n.jpg) |
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| Newbistic China. February 22 2012 11:56. Posts 2911 | Profile Blog # |
Hey! That looks super
Don't worry about not having a rolling pin lol, I don't own one either. I use a glass bottle that formerly held spaghetti sauce.
I recommended 4 tbsp of milk because the less milk, the flakier the dough is. On the flip side, more milk certainly makes the dough easier to work with.
Broccoli is a great idea though. It can certainly work with or in place of asparagus.
EDIT: I've edited in you also need a pie tin/muffin mold and rolling-pin like object for my fellow ghetto cooks.Last edit: 2012-02-22 11:58:49 |
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