Chef Larry's Grilled Chicken and Green Chile Quiche
Yield: 1 quiche (8 - 10 servings)
Ingredients:
1 Quiche crust shell, 9 inch, (recipe follows)
2 tsp. Olive oil
1/2 cup Onion, diced
1/4 cup Red bell pepper, diced
1/4 cup Green bell pepper, diced
1/2 each Jalapeno pepper, finely diced
1/2 tsp. Ground cumin
1/2 cup Fire roasted green chiles, diced
1/2 cup Mushrooms, sliced
1/2 cup Corn kernels
1 cup Chicken breast meat, grilled and diced
1/2 bunch Fresh spinach leaves,
to season Salt
to season Fresh ground black pepper
3/4 cup Blended cheeses: Cheddar, Swiss and Pepper Jack, shredded
For the custard:
4 Eggs
1 cup Cream
pinch Ground nutmeg
1/4 tsp. Salt
1/8 tsp. Fresh ground black pepper
Method:
Preheat oven to 350 - 375 degrees F. Prepare quiche filling by heating olive oil in a saute pan or skillet over medium heat. Add onions, red/green peppers, jalapeno, cumin and mushrooms. Saute until tender. Add chicken, corn kernels and spinach leaves, continue to saute until spinach wilts slightly. Season with salt and pepper, cool. Prepare custard by combining eggs, cream, nutmeg, salt and pepper in a bowl, mix thoroughly. Place cooled filling in pie shell and spread evenly. Pour in custard and gently tap quiche on work surface to remove "air pockets". Top with blended cheeses. Bake at 350 - 375 degrees F for 45 minutes or until golden brown and cooked through. Test by piercing with a small knife. If knife comes out clean, the quiche is done. Cool quiche for 15 - 20 minutes before slicing. Serve with Chef Larry's Petite Greens with Mustard Herb Vinaigrette.
Chef Larry's Quiche Lorraine
Yield: 1 quiche (8 - 10 servings)
Ingredients:
1 Quiche crust shell, 9 inch, (recipe follows)
6 - 8 slices Smoked bacon, diced
? tsp. Butter
2/3 cup Onion, diced
1 tsp. Fresh parsley, minced
to season Salt
to season Fresh ground black pepper
2/3 cup Swiss cheese, shredded
For the custard:
4 Eggs
1 cup Cream
pinch Ground nutmeg
1/4 tsp. Salt
1/8 tsp. Fresh ground black pepper
Method:
Preheat oven to 350 - 375 degrees F. Prepare quiche filling by heating butter in a saute pan or skillet over medium heat. Add onions and saute until translucent. Stir in diced bacon and cook until done. Prepare custard by combining eggs, cream, nutmeg, parsley, salt and pepper in a bowl, mix thoroughly. Place cooled bacon / onion filling in pie shell and spread evenly. Pour in custard and gently tap quiche on work surface to remove "air pockets". Top with cheese. Bake at 350 - 75 degrees F for 45 minutes or until golden brown and cooked through. Test by piercing with a small knife. If knife comes out clean, the quiche is done. Cool quiche for 15 - 20 minutes before slicing.
Chef Larry's Quiche Crust (Pate Brisee)
Yield: Two 9-inch quiche crusts
Ingredients:
2 1/2 cups All-purpose flour
? tsp. Salt
1 cup (2 sticks) Butter, cut into small pieces
5 - 6 tsp. Cold water
as needed Flour for work surface
as needed Non-stick cooking spray or softened butter
Method:
Sift flour and salt together in a large bowl. Cut in the butter until mixture is the texture of coarse crumbs. Gradually add enough cold water to achieve a soft dough. Roll into two equal balls, cover with plastic wrap and place under refrigeration to chill for 1? hours. Roll out one of the chilled dough balls on a lightly floured work surface to 1/8-inch thickness. Coat quiche pan with non-stick spray or softened butter. Place rolled dough into quiche pan and gently press down. Repeat process to create two quiche crusts. Fill with desired quiche filling and bake according to recipe.
Chef Larry's Petite Greens with Mustard Herb Vinaigrette
Yield: 4 - 6 Servings
Ingredients:
5 - 6 oz. Petite lettuces
For the Mustard Vinaigrette:
1 1/2 tsp. Dijon mustard
1 tbsp. Balsamic vinegar
1/2 tsp. Fresh basil, minced
1/2 tsp. Chives, minced
1/2 cup Olive oil, extra virgin
to taste Salt
to taste Fresh ground black pepper
Method:
Prepare Mustard Herb Vinaigrette by whisking Dijon mustard, balsamic vinegar, basil, and chives together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated, reserve. Place greens in a mixing bowl and add some Mustard Herb Vinaigrette. Season with salt and fresh ground black pepper. Gently toss and portion onto serving plates. Use an accompaniment for Chef Larry's Grilled Chicken and Green Chile Quiche.
Chef Larry's Notes:
Petite lettuces are available in most markets as Spring Mix, Mesculin Mix or European Mix.
