|Making Quiche, Julia's way!|
I am using a method explained in a nifty Julia Child cookbook I bought--Julia Child's Kitchen Wisdom. The book has some specific recipes for quiche, but it also has the ratios for making your own recipes. Really, that is my style--a general guideline that lets me innovate!
Half and Half, Milk, light cream
salt and pepper, nutmeg
red bell pepper
sharp cheddar cheese
So Julia explains that the ratio for the custard of liquid to egg--whether milk, cream, or half and half--is determined by cracking the eggs in a measuring cup and adding liquid to get to the right amount. So for one egg you add up to the half cup measure for two eggs you fill up to the one cup measure. My liquid measuring cup only goes up to one cup, so I did 2 eggs twice. I'm not sure how much mixture I'll need for the amount of shells I have, but I figured better more mix than less.
The book has a list of different filling options, but helpfully lists other possibilities as well as encouraging experimentation. For a 9 inch pie it says one cup of filling--that is a 3 egg mixture. So that is the amount of filling I aimed for.
I first put a head of garlic in the oven to roast, along with a red pepper. Then I sauteed the white part of some green onions and a few mushrooms--both diced really fine. While that was cooking, I defrosted some frozen chopped spinach, and drained it really well before adding it to the mushrooms and onions once they'd both softened, sauteing it all together with a good dose of salt and pepper. Since this is going into pretty small shells I chopped the mix really fine after it had cooled a bit. Once the garlic and pepper had roasted, I chopped four cloves of the garlic and half of the pepper and added that to the spinach and mushrooms mixture. After that had cooled completely, I added it to the egg custard and whisked it well.
These were actually quite quick to throw together at the party--I sprayed two cookie sheets with cooking spray, laid out the shells, put a pinch of cheese in each, and then using a liquid measuring cup poured a little of the mixture in each shell. They go in a preheated 375 degree oven for 12-15 minutes and can be served warm or room temperature. I finished them off with a shake of salt over the top to give a nice finishing touch.