I had some smoked ham left over from the holidays as well, so I decided to make some quiche for dinner & to go ahead & make some for the freezer.
I made up a batch of pie crust a couple of days before I made the quiche(s). I used the recipe from the Chickens in the Road Fool Proof Pie Crust which makes 5 single crusts. I like this crust for savory pies. Note: Still looking for a good recipe made with butter that I can use for sweet pies.
The 4 that I was going to put in the freezer were all made with the same ingredients. Except I only had enough 2% milk for 3 of them & used my raw 'drinking' milk for the 4th (& 5th). I baked 2 at a time & when I took the 2nd batch out here is the difference:
The one on the right is the one made with the raw milk. I'm guessing that store bought regular whole milk might have had the same result?
Each of the 'to be' frozen ones had ham, steamed chopped broccoli, onions & cheese with 4 eggs & 1 cup of milk each. 20 eggs used up!
The last one I made for our dinner I used sauteed mushrooms instead of broccoli & apparently I didn't saute out all of the moisture from the mushrooms because it was a bit watery & bland. However, I just had a slice of leftover for lunch & all the moisture was gone & it was very tasty. Lesson learned.
19 comments:
Oh, Dallas those quiches look so good, 2% or raw milk :D
DFW,
I prefer to use raw milk, 2% won't hurt. Both look Yummy!!!!
There is nothing better than having a surplus of eggs.
Thanks Dani. Love having something quick to defrost & cook when I've had a busy day.
I agree Sandy. And, the fresh ones last a really long time.
Did you fully cook them before freezing, or what? You said you defrost and cook, so I wasn't sure. Haven't ever tried to freeze quiche! :-)
What bounty! I bet they are delicious!
Debbie,
Yes, I did cook them, not quite all the way done. I have frozen them before & they came out great! Better than the little quiche appetizers you can buy from the big box stores.
The key is to defrost & bring to room temperature before baking, so as to not overbake the 2nd time.
They were delicious Susan. Hubby brought home another 16 eggs last night. On to the next recipe! Still looking.
DFW - those quiches look deelish...and i don't even like quiches - bahahahah! i wish we had access to raw milk - we went completely off commercially-produced dairy - we were getting sick from it! we've been off commercially-produced dairy for over a month and feel much better. everyone is different and if someone had have told me last year that i would give up dairy - i'd still be laughing at them! the only dairy we still eat is butter - i mean who can live without butter. but it is locally-sourced/organically produced and butter has only a touch of casein in it and that is why it is not bothering us.
oh - but a surplus of fresh eggs - oh yummeh! we get good locally/organically produced eggs here and they are nothing like the ones we used to get in the city - sooooo much better!
as for the pate brisee crust that i make - i use it for both savoury and sweet pies - it is delish! i am going to type out the recipe in a word doc and then copy and paste it here in the comments. i just don't want to have half of it typed out and then lose the comment or something. you can copy and paste it from the comments into a word doc and then print it for your recipe book. honestly, i have tried many, many recipes, made by myself and made by others and i have never tasted a flakier pie crust. back in a few.
sending much love. your friend,
kymber
Pate Brisee for both sweet and savoury pies
*This makes one pate brisee, if you want to make 2 crusts (top and bottom), double the recipe. The doubled amounts will show up in brackets after each ingredient.*
Ingredients:
- 1 and ¼ cups of all-purpose flour, with extra flour recquired for rolling out the dough. (for two crusts 2 and ½)
- ½ tspn of salt (1 tspn)
- ½ tspn sugar for a savoury crust (1 tspn for 2 crusts) *for a sweet pie crust, use 1 and ½ tspn (for 2 crusts use 3 tspns)*
- 8 tblspns of frozen butter (for 2 crusts 16 tblspns (1 cup)), cut into one inch cubes. *make sure the butter is frozen for best crusts*
- 3-5 tblspns of ice water (for 2 crusts 6-11 tblspns)
1. Place the flour, salt and sugar into a bowl and sift until well-combined (if using a food processor, pulse until well combined).
2. Add half of the butter cubes and start cutting in the butter with a butter cutter ( if using a food processor, pulse 6-8 times).
3. Add in the remaining butter cubes and cut into the mixture (if using a food processor pulse 6-8 more times). You want to end up with a mixture that resembles a coarse meal with many butter pieces the size of small peas.
4. Add a couple of tblspns of the ice water and start mixing it in with your hands (if using a food processor, pulse a few times).
5. Slowly add one more tblspn of water until the mixture barely begins to hold together. Try to keep the water to a minimum and don’t worry if the mixture is still pretty crumbly.
6. Remove the crumbly mixture and place on a smooth surface that has been sprinkled with flour. Press the heel of your hand into the mixture roughly 6-8 times and try to bring the mixture into a ball as best you can. Do not overknead as this will cause a tough crust. Sprinkle the ball and crumbly bits with a little flour and wrap the ball and crumbly bits in plastic wrap and refrigerate for 1-2hrs
7. After 1-2 hours, remove the dough from the fridge, place on a floured surface and using your rolling pin, roll the dough out to about 1/8th of an inch thick. Gently lift the dough and place it into your pan, pressing it to fill the pan.
*Make sure to use frozen butter.
*Make sure to use ice-cold water.
*Cooking times will vary depending on whether you are cooking a sweet or savoury pie with only a bottom crust, or if you are cooking a sweet or savoury pie with both crusts. Cooking times will also vary depending on the ingredients of the pie (for example, when i do a meat pie, i cook it for longer than when i do an apple pie. just follow your regular cooking time recipes when using this crust)
i really hope you enjoy this crust – we love it!
Kymber, I hear you about most dairy. My achilles heel is cheese! I really try to buy locally processed cheese but am not always successful. Thank goodness it doesn't make us feel bad. But ... could it make us feel better?
Thank you so much my friend! I will definitely copy & paste & even have hubby print for me as a backup. This is exactly what I've been looking for.
oh DFW - we ate 40lbs of cheese - of all different kinds of cheese! and then, when i started getting sick (throwing up several times a day, since last june), the only thing i could eat was cheese. it finally dawned on me that i might have grown lactose-intolerant.
if i had access to fresh, raw milk...and cheese made from fresh, raw milk, i am sure that it would be different. but we have now become completely against commercially-produced dairy. maybe sometime in the future i can get jam into getting some pigmy goats. cross your fingers! xoxoxo
i meant 40lbs of cheese a week - we were cheese-eating maniacs! now if i could get some locally sourced raw milk to make cheese -= i think it would be much different. xoxo
i hope that you will love this crust - as we use this for all of our crusts. if you have any questions - just yell here or on our blog and i will try to answer as best as i can. this is a truly delicious and flaky crust. sometimes we have a bit of leftover crust and we just cook it and eat it - bahahahahahah!
Raw milk is better for a lot of things if you can get it.
Raw milk has gotten so much bad press that is totally unwarranted. We don't drink anything but raw and know several people who can't tolerate "store bought" processed milk and do just fine on raw milk. The two are completely different.
The eggs one buys in the grocery store are most often at least a month old. In the fall, we stock pile our organically raised eggs in case production falls off in the winter. (No problem this year -- yay! -- as we're getting about 4 eggs a day from our 8 hens!) In the past, I've used our own two month old eggs and they are fine. As you've found out, there's no comparison between fresh eggs and store bought ones. Enjoy!
Totally agree Mama Pea!
Very interesting post! I've noticed that my raw milk makes much better kefir. Currently I have to buy store milk to keep it alive while waiting for kidding season to start, but my kefir isn't as good.
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