Friday, October 12, 2012

Real Men Eat Chicken, Onion and Herb Quiche


Ahhh... Quiche!  In the 80's, Quiche got a bit of a bad name with that book...
Real Men Don't Eat Quiche, by American Bruce Feirstein, is a bestselling tongue-in-cheek book satirizing stereotypes of masculinity, published in 1982. It popularized the term quiche-eater, in an attempt to refer to or suggest a man who is a dilettante, a trend-chaser, an over-anxious conformist to fashionable forms of 'lifestyle', and socially correct behaviors and opinions, one who eschews (or merely lacks) the traditional masculine virtue of tough self-assurance. A 'traditional' male might enjoy, the ironically not so exotic egg-and-bacon pie if his wife served it to him; a quiche-eater, or Sensitive New Age Guy is alleged to make the dish himself, call it by its French name quiche, and serve it to his female life partner to demonstrate his empathy with the Women's Movement. Presumably, he would also wash up afterwards. These are implied examples of 'women's work', and an attempt to taint the male character by association with such knowledge and activities.
Well, quiche, around our house anyway is made, eaten and enjoyed often by both guys and gals.  It is easy, and just a bit exotic.  I do make mine a bit different, with the main differences being more of a cake shape (I bake mine in a springform cake pan), and in place of a pastry crust, I prefer to bake mine in a hash brown potato crust.

So, bigger, taller and potatoes... a quiche any man would at least take a second look at!


OK, first up is to make that Hash Brown Crust!


For a MAN Quiche, you need a Hash Brown Crust


Ingredients
  • 3 Medium Russet Potatoes. grated
  • 1 Medium Onion, grated
  • 2 Large Eggs
  • 1 tsp Salt
  • 1 tsp Pepper
Cooking Directions
  1. Pre-heat oven to 375 degrees
  2. Making a hash brown crust is easy. I make enough to cover the bottom and sides of a medium springform cake pan. If you cut the recipe to about 2/3rds, it would make enough to be used in a standard pie pan.
  3. A VERY IMPORTANT STEP is to squeeze as much moisture out of the potatoes before mixing with the egg. If you do not, you will just have a potato mush on the bottom. In the three potatoes, you should be able to squeeze out a cup or more of liquid.
  4. This is very easy to assemble with the aid of a good food processor using the grating blades...
  5. Grate the potatoes and Onions, squeeze all of the liquid out of the mix.
  6. In a mixing bowl, combine all of the ingredients
  7. Line the bottom of the cake pan with 1/2 of the Hash Brown mix, use the remaining half to line the sides
  8. Bake uncovered for 20 minutes until set and slightly browned
  9. Remove from the oven and fill with Quiche soup mixture...

Real Men Eat Chicken, Onion and Herb Quiche


Ingredients
  • 1 Pre-Baked Hash Brown Crust
  • 8 Large Eggs
  • 1 Cup Half and Half
  • 1 Cup Heavy Cream
  • 1 Pound Breast meat from a Rotisserie precooked, pre-seasoned Chicken, diced
  • 1 TBS Olive Oil
  • 1 Medium Onion, Diced
  • 3 Scallions, sliced, white and green parts
  • 2 TBS Mixed Herbs, fresh if you have them, i used Rosemary and Oregano
  • 2 Cups Swiss Cheese, Gruyere if possible
Cooking Directions
  1. Preheat oven to 375 degrees
  2. In a heavy bottomed saute pan, heat the Olive Oil
  3. Add the Onion, saute until soft, about 5 minutes
  4. While the onion is cooking, Combine eggs, half and half , and the cream and whisk until smooth.
  5. Add spices, scallion slices, chicken cubes and cheese and mix
  6. Pour the eggy soup into the pre-baked hash brown crust
  7. Bake for 1 hour, check to see if the middle jiggles... Continue to bake as needed, checking every 5 minutes. Mine took about 1 hour 20 minutes.
  8. When set, turn the oven off and leave the door closed and let the oven cool with the quiche in for at least 30 minutes for the temperature to even out in the big egg cake you just made.
  9. Remove from oven, remove the side of the springform cake pan, let rest for 10 minutes before slicing.
  10. Cut and ENJOY! I like to garnish with a dollop of Sour Cream
The top will come out a bit dark and caramelized (but not burnt) from the extra time in the oven, but it is important to make sure the entire egg custard is set.


But inside, plenty moist and filled with a wonderful savory flavor.


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This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!
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This recipe has also been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

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1 comment:

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