Ham, blue cheese and pear quiche page 155

img_3043We just started working in the garden this weekend.  We put down some summer flowers and I always choose something pink.

We had a big party on Saturday and asked some friends and family over to watch Eurovision song contest.  Iceland was not competing but this is always a good excuse to meet and have some burgers.  Congrats to Australia who I would say won.  I know they are not in Europe but they compete as guests.

Now the quiche.  It was easy to make but took longer than I thought I do not know why.  David asked for all-purpose flour and cornmeal.  I did not have any cornmeal so I used only flour.  My quiche is a bit pale since I used one extra egg in the filling and not two extra egg yolks.  I would just through the white out and found it too much of a waist.  I used bacon and not ham.  Big bacon lovers in this house.

I rolled the crust between two pieces of parchment paper like Dorie does and made the crust in the food processor.  I like that method better maybe because it has always worked so well in the past.

img_3042Fresh out of the oven

We did not eat the quiche until the day after and it had not shrunk at all in the middle.

 

img_3045-1I had some extra tabbouleh from the night before.

The kids do not like blue cheese so they did not have any but my DH just loved it and had one fourth of the quiche in one setting.  It does not get much better than that.

This is a part of Food Revolution day, feed the future.

To see how the others did visit:

https://cookthebookfridays.wordpress.com/2016/05/20/lylquiche-for-food-revolution-day/

 

 

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21 thoughts on “Ham, blue cheese and pear quiche page 155

  1. Mary Hirsch

    Loved this post. Your last photo is gorgeous. I served my quiche, which looks very much like yours, for lunch with a friend and sent a huge piece home to her husband, for dinner with a friend, and for dinner alone last night. I still have a tiny slice left. I heated it up once in the oven, using tinfoil, and then just went with my microwave next. Although nothing beats warm from the oven, the other pieces, warmed up, were delicious also. It is rich and because of its “height”, like yours, I didn’t serve big pieces. I read about your popular Eurovision song contest which I had never heard about. It sounds like it was amazing. Very nice post and thank you for supporting FRD.

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  2. Shirley @ Flourishen Test Kitchen

    I took the quiche out after 45 minutes and the toothpick came out clean. So my quiche ended up looking pale. But for sure, it was done. Blue cheese has such a strong flavor and it’s not everyone’s favorite. My husband liked it also. Your quiche is perfect!

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  3. Nicole @ The 2nd 35 Years

    Yours looks great. When I am using yolks with no immediate use for the whites, I will generally freeze the white and then save them for a meringue or Angel food cake. Tabbouleh sounds like a great addition to you quiche.

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  4. betsy

    I usually make thinner quiches, but deep like this makes a more substantial meal. I like to make Dorie’s croquants (from AMFT) with extra egg whites.

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  5. dulceshome

    What a charming post! I think all of your suggestions are spot-on. I would skip the cornmeal next time, and bacon would have been perfect with this too. Your photos are just stunning! Including your petunias. Beautiful!!

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  6. Teresa

    I can imagine how good bacon would be with this! Your quiche is so tall and perfect, too. Dorie’s method of rolling between sheets of parchment paper has made a huge difference for me – it’s so much easier.

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  7. Katie from ProfWhoCooks

    Margrèt, you and I were operating on the same wavelength: I also used bacon, made the crust with the food processor, and rolled it between parchment. 🙂 Love your beautiful pink flowers and how much fun your Eurovision party must’ve been. We have a friend here who often has viewing parties and now I’m hoping he’s okay! (I think he’s just really busy.)

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    1. Margrèt Jóhanna Post author

      We are a bit crazy for Eurovision Song Contest. We celebrate every year. It is mostly an excuse to meet and have a bbq. The ham here is not so good over here and we all love bacon

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  8. Cher

    I skipped out on the extra egg yolk as well – I already had a bowl of whites from another project that were hanging out in the refrigerator. I can’t imagine using anything other than a food processor to make crust – I know I have good results that way, so why mess with it?
    Your quiche looks lovely and bacon is a great idea!

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  9. Emily

    I toyed with the idea of bacon too, but stuck with ham and all most true to the recipe… now I remember I used cream with milk and minus the extra yolks (like you said.. the filling was pale!). The picture of the slice of quiche and the tabbouleh is calling out to me!

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