Okay, so my amazing and insightful friend, TMC of Return to Rural said that I should take up the foodie flag (that I already shoulder, proudly) and wave it around a bit more for others to see. Hence, a magical category for Tuesdays is born: Hearth and Soul. I wish I could be so clever as to come up with this idea, but (new to me) super food blogger, Girlichef and some other amazing peeps can claim the fame on this one.
Here is their brief manifesto:
“Food from your hearth, to feed your soul. Food that follows your intuition. Preparing food from scratch to nourish your family…body, mind AND soul! Food made with your own hands…infused with energy and passion and intent. Real food made by real people to feed real families (big and small, in blood or spirit). Ingredients from scratch, be it something grown in your garden or raised on your land…food foraged in the field or woods…food from local farms, farmers, or farmers markets…or even ingredients chosen by you from your local market that will be turned into something that feeds your soul. Tapping the food memory that each of us has stored inside; letting it guide and influence our own time in the kitchen.
We hope to embrace not only the “expected” areas of real food, but also those who want to incorporate healthier choices without sacrificing their love of food…how it tastes, the memories it conjures up, the comfort it brings. Yes, we’re trying to steer clear of packaged, processed, and boxed foods in favor of real foods….without absolutely excluding the sometimes frowned upon white sugar or flour (because the body craves what it craves…and sometimes things just don’t taste the same when you replace these). Making conscious choices and being present in the now with what your body needs…and taking steps towards exploring and enjoying healthier choices. If you take the time to listen, your body will tell you what it needs.
The warm comfort of the home hearth…stories, anecdotes, lessons, adventures, journeys, recipes, meals, beverages…we want to share the “why” of how food feeds more than just our bodies…how it also feeds our souls. After all, aren’t these the essential ingredients in defining real food? Please share links from your Hearth ‘n Soul with us each week.”
The reason I wanted to share the quiche is because I associate it with a really difficult but happy time. And also because it is the ONE THING in life that I am absolutely positive that I am really good at. Everyone has that one thing–I know this is mine. The happy but difficult time I speak of was when Ryan and I were working with sled dogs and living in the dog shack–a 19′ X 15′ cabin with no running water fifteen miles outside of town. We had an electric burner (hotplate), a nice big toaster oven and a fridge. And I made some magic happen in the little Toaster Oven that Could by making my first ever quiche in the dead of winter, mostly from local ingredients (all but the dairy) and all organic. We were often tired and hungry but damn, did we eat well during that winter. Eating out and convenience foods were non-existant (poor and far away from town). We also had the same schedule (unlike our current situation) and we were able to cook together and relish being done with the hard outdoor labor for the day. We were often dirty, covered in mud and dog hair and smelling of the outdoors but there we were, whipping up concoctions of French cuisine in that tiny kitchen.
I have said it before and I’ll say it again–I am a Quiche Queen. Like, as in, orgasmic gourmet quiche. I am not normally *this* much of a braggart, but I found the magical place where quiche can be truly amazing and awesome EVERY time…and that place happens to be in my kitchen. Here is my recipe for both the easiest crust in the world and the quiche. Yes, I am sharing and I can’t believe I am doing this because I always want to wow you, but dammit, I’m feeling generous today. I hope you become your own Quiche Queen or King.
1 and 1/2 c flour (any kind)
1/2 c veggie/olive oil
3 T milk (any kind, soy, almond, etc)
2 T sugar
1 t salt
Mix all items directly in your pie pan with your hands. Seriously. Smooth out with fingers–you will not have a lot of dough, but for quiche, this is not imperative. This is the crust I use for everything in my life. Poke some holes in the base with a fork. Wah-la. No need to pre-bake. This crust is very rustic but awesome.
1/4 onion, chopped
1 clove garlic, smooshed and chopped
2-3 pieces of kale, chopped
5 large eggs (duck is best)
3/4 c grated parmesan
1/2 c heavy whipping cream
1/2 c sour cream
1/2 c other cheese of your choice (I love mixing smoked gouda and gorgonzola)
heavy pinch of fresh grated pepper
heavy pinch of salt
–Preheat oven to 450 degrees F.
–Saute the onion and garlic until golden, in a little oil of your choice. Add the kale and saute until bright green, just a few minutes. Remove from heat and set aside.
–Lightly beat the 5 eggs. Slowly add the remaining ingredients to the eggs, mixing, but not too much. Add the kale/onion/garlic to mixture.
–Pour into prepared pie crust/pie pan.
–Bake at 450 for 15 minutes. Then lower oven temp to 350 and bake for another 10-15 minutes, or until the center is just barely set. You should see a puffed, golden crown. It will collapse after you take it out; don’t be disappointed.
–Allow to cool slightly and set for AT LEAST 20 minutes. This is the hardest part, but I assure you, is necessary to prevent runny magma quiche.
–Allow to cool completely before placing leftovers into fridge. Don’t freeze–it will be watery and gross when thawed.
–Prepare to be wowed by richness. The next day leftovers are even better, truly.