I’ve been having food dreams lately.
I dream I’m on a show like Cupcake Wars, but I don’t know what I’m doing, and everyone keeps taking my supplies, and my dogs keep coming into the kitchen and messing everything up. And the show is being hosted in the house I lived in when I was little. I’m starting to think I’m either cooking a lot, watching a lot of cooking shows, or both.
My husband and I are currently living with my parents while we save to purchase our first home. My sister is also living with my parents while she saves to move to Sacramento. Basically, my parents’ house has become a giant waiting room for their children. Poor, patient Mom and Dad.
So because there are now 5 people living under one roof, I’ve been having to cook for a lot more tastes than just Shawn’s and mine. Shawn likes this, Mom dislikes that, Dad can’t eat these, Caiti won’t eat those. It’s actually been an interesting challenge to try and find recipes every week that will work for everyone. So when Caiti asked me to make quiche for dinner, I knew that was a perfect opportunity to specify to everyone’s different palette.
I made a basic quiche recipe, which is eggs, cheese and half and half. I fried up some pancetta, delicious and salty and crunchy. I love using pancetta in recipes that call for chopped or crumbled bacon, and Trader Joe’s has some great pancetta for a really good price. After adding it to the quiche batter, I split the mixture in two and began to customize. Caiti wanted mushrooms in hers, but Shawn doesn’t like them, so I did mushroom, feta and pancetta quiches for Caiti and me, and spinach, Fontina and pancetta quiches for Shawn and my mom (she doesn’t care for feta). My dad, who had no problem with any of the ingredients, got a combination of the two. I used my basic flakey pie crust recipe (you can find it here), but I substituted half of the all-purpose flour for whole wheat flour. It added a great nutty, natural taste to the crust the complimented the savory filling really well. I topped all of the quiches with the leftover Fontina cheese to add a bubbly, crusty top to the smooth and eggy filling.
I made a simple side for the quiches by chopping up carrots, purple potatoes and honey crisp apples to bite-sized pieces and roasting them with olive oil, salt and pepper. They were totally delicious; something I could easily eat and entire bowl of by myself.
Easy dinner that is quickly customized for everyone at your dinner table. Happy family, happy Humble Gourmet. And no Quiche War dreams afterwards either. THG
Pancetta Quiche with Spinach and Mushrooms
Whole wheat pie crust, baked in individual ramekins and cooled to room temperature (recipe here)
3 large eggs
2 egg yolks
1 1/2 cups half and half, at room temperature
1 8 oz. package pancetta
2 cups Fontina cheese, shredded
1 cup feta cheese, crumbled
1/4 cup fresh sage, finely chopped
2 cups button mushrooms, rough chop
1 package (4 cups) fresh spinach
salt and pepper to taste
Preheat oven to 375ºF.
Heat a skillet over medium-high heat. Add pancetta to hot skillet. Fry, stirring occasionally, until brown and crispy, about 8-10 minutes. Transfer to a paper towel lined plate to drain and cool. In the meantime, heat a large skillet over medium heat. Add spinach to skillet and wilt, stirring occasionally, about 2-3 minutes until spinach has significantly reduced in size and is bright green. Place wilted spinach between paper towels and ring out. Give the spinach a rough chop and set aside.
In a large bowl, combine eggs, egg yolks, half and half, pancetta, 1 1/2 cups of the Fontina cheese and sage. Mix well to combine. Divide batter into two bowls. In one bowl, add feta cheese, mushrooms and salt pepper; mix to combine. In the second bowl, add the wilted spinach and salt and pepper; mix to combine. Pour batters into the prepared crusts about 3/4 full. Top quiches with remaining Fontina cheese. Bake in center of oven until quiche is set all the way through and cheese is golden brown and bubbling, about 60-75 minutes. Serve immediately.