Tag: How to make
Val’s Bacon Swiss Quiche
Val’s Bacon Swiss Quiche
My girlfriend Val is an expert in the field of baking, especially pies. Val recently made a quiche that was so damn good, I ask her to start submitting her recipes to StonedSoup.net. So she made the quiche again on the 4th of July. This is her very first entry on this website, with many more to come.The best part of this recipe is that you can alter the fillings. Substitute the bacon for ham, sausage, or with sautéed vegetables like broccoli, zucchini, mushrooms, sun dried tomatoes, or spinach. Cheddar, gouda, feta, or any other hard cheeses are great replacements for Swiss.
Equipment
- 8”-9” glass pie plate
- plastic wrap
- rolling pin
- aluminum foil
- fork
Ingredients
- 6 strips bacon diced
- 1 cup shallots finely chopped
- 4 mini sweet peppers diced
- 4 garlic cloves minced
- 4 large eggs beaten
- 2 cups half/half
- 1/4 tsp cayenne pepper
- 1 cup swiss cheese shredded
- 1/4 cup chives chopped
Quiche Crust
- 1 cup flour
- 1/3 cup butter flavored shortening + 1 tbsp
- 1/2 tsp salt
- 2-3 tbsp ice water
Instructions
- Cook the bacon in a sauté pan over medium heat until crispy; about 8-10 minutes. Remove from the pan with a slotted spoon. Reserve 2 tbsp of bacon grease.
- Add in the shallots and sweet peppers. Sauté for 5 minutes.
- Add in the garlic and cook for 2 more minutes. Remove from the pan.
- Mix together the eggs, half+half, and cayenne pepper in a large bowl.
Quiche Crust
- Mix the flour and salt together. Then mix in the butter shortening and 2 tbsp of cold water to start. You may need another tbsp or more of cold water depending on the humidity. Form into a dough ball.
- Clean a large surface to make the crust. Roll out 2’ of plastic wrap. Slice it off.
- Overlap half way up with another 2’ piece of plastic wrap. Then another layer each on the top and bottom. Do the entire process twice so you have 2 giant pieces of plastic wrap.
- Dust the plastic wrap surface with some flour. Place the dough in the center and give it a light dusting of flour.
- Place the other sheet of plastic wrap over the dough.
- Starting from the center using a rolling pin, roll out the dough until it is about 12” circumference
- Get your pie plate ready. Peel off the top layer of plastic wrap. Get your left hand underneath the bottom plastic wrap to flip over into the pan.
- Flip it over into the pie plate.
- Remove the plastic wrap off and trim the crust to have at least a 1/4” overhang on the edge of the pie plate.
- Pinch the edges together around the rim of the crust. Alternatively, you can crimp the edges with a fork.
Quiche Assembly
- Using a fork, poke holes around the entire pie crust. Place in a preheated 475° oven for 8-10 minutes.
- Take out the crust. Evenly spread out the bacon, shallots, peppers, and garlic across the bottom.
- Place the shredded Swiss cheese on top.
- Pour in the egg batter. Sprinkle the chives across the top.
- Using aluminum foil or tin pie rings, cover the edges of the crust. Place in a preheated 425° oven for 15 minutes. Reduce the heat to 300° and bake for 30 more minutes.
- Let rest for 10 minutes before serving.
Venison Burger with Fried Duck Egg
Spread garlic aioli on both sides of the bun. Top with the burger and fried duck egg.
Cauliflower Gratin
Cauliflower Gratin
Caulifower gratin is a great side dish to substitute for starchy potatoes gratin. The cauliflower gets steamed, then mixed into a cheesy cream sauce. It is topped off by a mix of breadcrumbs, parmesan cheese, and parsley; then baked for 25 minutes. This dish is so tasty, you’ll consider this the main course over the protein you serve it with.
Servings: 4
Equipment
- steamer basket
Ingredients
- 1 head cauliflower cut into florets
- 1 cup whole milk
- 2 tbsp flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 4 oz cream cheese
- 1/2 cup parmesan cheese shredded
Breadcrumb Topping
- 1 cup breadcrumbs
- 1/2 cup parmesan cheese shredded
- 1/4 cup parsley finely chopped
- 1/4 cup olive oil
Instructions
- Bring a steamer pot to a boil with 2” of water. Add in the cauliflower. Cover and steam for 6 minutes. Drain a set aside.
- Bring 3/4 cup of milk to a slight boil.
- Whisk the remaining milk with the flour and pour in the hot milk. Reduce the temperature to low and whisk until a thickened cream sauce appears. Season with garlic powder, onion powder, salt, and pepper.
- Whisk in the cream cheese and parmesan. Turn off the heat.
- Stir in the steamed cauliflower.
- Place in a lightly greased baking dish.
- In a separate bowl, mix together the breadcrumb topping ingredients.
- Place the breadcrumbs over the cauliflower. Put in a 400° preheated oven for 25 minutes.
Baked Walleye with Lemon Garlic Sauce
Baked Walleye with Lemon Garlic Sauce
Being from the land of 10,000 lakes, everyone here loves walleye. But mostly, you’ll only find people battering and frying the fish. Here is a great alternative way to prepare walleye without having to deep fry that only takes 12 minutes total cooking time. If you can’t find walleye, you can substitute other fish such as tilapia, cod, halibut, Chilean sea bass, or grouper.
Servings: 2
Ingredients
- 2 walleye fillets about 12 oz each
- 1 tbsp olive oil
- salt and pepper to taste
Lemon Garlic Sauce
- 2 tbsp butter
- 3 garlic cloves minced
- 1/2 lemon juiced
- 2 tbsp parsley chopped
Instructions
- Preheat the oven to 400°. Line a baking sheet with parchment paper. Brush the walleye with olive oil and season with salt and pepper.
- Bake for 10 minutes.
- While the walleye is baking, melt the butter in a small skillet over medium low heat. Add in the garlic and cook for 1 minute. Squeeze in the lemon juice and mix in the parsley. Turn off the heat.
- Brush the lemon garlic sauce over the walleye. Bake for 2 more minutes.
