Hey yall! I know its been a minute since my last post but I needed a damn break after Halloween, #SevenDaysOfPumpkin and planning and stressing! Along side my sister, I had been planning a brunch to honor my late mother's 50th birthday which was November 12th. The brunch took place on Sunday November 11th (last Sunday). For the longest time I couldn't figure out a menu or if I was going to cook the food or if I was going to hire another chef to make it. And when I say for the longest time, I literally mean maybe 2-3 days before the brunch I decided that I was going to go ahead and cater the whole thing. The one chef that I did trust to make the food was going to be out of town. Now that I am a chef, it's very hard to trust other people's food. Catering companies were charging a bit much for what I know would only cost me a fraction of the price to make, and quite frankly my shit would've tasted better and that's a FACT!
When I created the menu, I had to think in terms of dishes that would be easy to make, easy to transport and easy to reheat in chaffing dishes because there wasn't an oven or stove available at the venue. Quiche was one of the first dishes that popped in my head. I learned how to make quiche from my God mother Marshan who was one on my mom's VERY best friends. She actually taught me a lot more but today we will focus on the quiche. The first time she ever made it for me was when she came down to stay with me for a week after I gave birth to the man child, Bear. She spoiled me rotten with her dishes including quiche, macaroni and cheese, french toast and so much more. I Instantly fell in love with the quiche/french toast combo considering I am brunch obsessed. Before I knew it I was making all kinds of different quiches, swapping out cheeses etc.
I made two different quiches for the brunch. The first one was a roasted red pepper and red onion sharp cheddar quiche. The second was a spinach, mushroom, and gruyere quiche. To say the least, I think the roasted red pepper and onion was a party favorite. The spinach quiche was really good but the texture was a bit more fluffy and soft than I would have liked. When I sautéed the veggies before putting them in the pie crust, I forgot to sauté the mushrooms a little longer than everything else because they have so much water in them. So when the mushrooms set in the quiche, they made the quiche really moist where as it should have just set. Let's get straight to how to make them!
Ingredients:
9 inch pie crush
4-5 eggs
1 cup milk
1/2 heavy whipping cream
1TBS pepper
1-2 TBS garlic powder
1-2 TBS onion powder
1TBS garlic salt
1 TBS seasoning salt (Lawry's)
cheese ( I don't like to measure the cheese because you can NEVER have enough)
Veggies of YOUR choosing
Butter
Instructions:
1.) Pre-heat oven to 350
2.) Place pie crust on baking sheet and heat in the oven for 10 minutes, remove from the oven and set aside
3.) Add melted butter and cheese to the bottom of the pie crust
4.) Wash, chop, and saute' the veggies you chose for about 5 minutes
5.) Pour the veggies into the pie crust straight from the pan
6.) In a separate bowl, beat the eggs, milk, heavy whipping cream, and ALL seasonings together
7.) Next pour the egg mixture into the pie crust and top with as much cheese as you'd like
8.) Pop the quiche into the oven for about 30-35 minutes or until the egg mixture puffs up
9.) Let the quiche cool for about 10-15, slice, serve and EAT!
Outside of the fact that my mother's brunch was literally one of the best and most perfect days of my life, the food was that much better. I am so happy that I went ahead and made the food because if my mom was here, I would've been making the food anyway and knowing her, the menu would've been THAT much more extra and some LOL! The quiche was so good people were fussing over it at the end and someone took the extra quiche home! That made me happy and proud especially considering my family doesn't always get to taste my food as much as my clients do. It was like making a special treat for them. anyway, try this recipe and always remember that my recipes are just guides for you to venture off and create your own. Try this and comment what you think! Until next time ..
With Love & Food,
-Chef Morghan