Tuesday, November 16, 2010

The Quiche from Yuggoth

Here you go: The Lowish-sodium Quiche From Yuggoth!

The tentacles broke off, but you can see one where I propped it up. I was surprised and pleased at how tasty it was. Too bad more people aren't going to get to eat it, but if you want to try it for yourself, here's how:

Preheat oven to 350 F

Pastry for one 9-inch pie:
1 cup white flour
about 10 TBSP/1/3 cup Fat of Choice (I used unsalted butter)
1 tsp curry powder
3-4 TBSP cold water. I just put some water and ice in a measuring cup and kept dipping till the dough came right

Cut fat into flour and curry powder till you have roughly pea-sized bits. Add water, one spoon at a time, tossing in between, till all flour is moistened, pastry almost cleans side of bowl, and you can form it into a ball, then flatten the ball, without it falling apart. There'll probably be a little loose floury stuff in the bottom; if so, set that aside. Roll out dough nice and thin on floured surface, fit carefully into pan, trim edges. Roll trimmings between palms to make tentacles or other desired substances to extrude from filling, arrange artistically according to your talents. Place pie plate on top of cookie sheet, set aside.

4-5 oz. shredded Swiss cheese
dollop of olive oil
3-4 green red onions, sliced, as far up as the leaves remain firm
1/2 pound fresh mushrooms of choice - I just used the cheap white button ones
1 small red pepper, chopped fine
2-3 sprigs fresh oregano or TBSP dried
dash ground yellow mustard
4-6 eggs depending on whether you're using small, medium, large, or jumbo.
3-4 TBSP skim milk
blue food coloring

Spread cheese in pie shell. Saute onions, pepper, mushrooms, and oregano in olive oil until mushrooms are properly grayish brown and shriveled. Don't let the chives and oregano burn. Spread this mixture on top of cheese.

In the bowl in which you mixed the pie shell, beat mustard, eggs, food coloring, and milk together with the leftover floury bits; if you're so good at making pie crust you don't have any, add in a TBSP or so of flour or cornstarch for thickener. The thickener will probably clump a bit, so break it up as well as you can, but but small clumps won't hurt anything. When it's a good consistency for scrambled eggs and a reasonably even shade of green, pour mixture into shell.

Shell will be very full indeed; this is why you already have it on a cookie sheet. It's easier to put into the oven without spilling if you're handling the cookie sheet instead of the pie pan. Bake 40 minutes or till set. The olive oil may ooze a bit and mislead you into thinking the eggs are still sloppy, so stick a knife into the center to be sure. The top will be puffed up as it comes out of the oven but will relax as it cools.

Serve hot. Reheats well in microwave at 2:00 minutes on high for one slice, makes a nice breakfast with fried potatoes. For lunch and supper, side dishes of greens and potatoes are recommended.

Please note that in order for this to remain a lowish-sodium dish, homemade pie shells and Swiss cheese are recommended. The curry powder replaces the salt in the pie crust. You could also try garlic or onion powder, but I found the faint curry flavor just right for a light, flaky crust. Swiss cheese has half or less sodium than almost every other cheese. If sodium isn't an issue, any medium cheese can be made to work, but vary your spices accordingly; ditto on the vegetables. A good swiss-mushroom-spinach quiche is a joy if you add dashes of nutmeg and black pepper. I know the nutmeg sounds weird but trust me, you want it in all your spinach dishes.

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