Comments on: Perfect Picnic Quiche http://www.notquitenigella.com/2008/09/25/kiss-me-quiche/ The slightly eccentric eating, cooking and travel adventures of a Sydney girl who loves cakes, cooking, Nigella Lawson and eating. She eats, breathes and dreams food and indeed will never get cable TV as she'd quit working and watch the Food Channel all day long. Sat, 20 Mar 2010 09:44:27 +1100 http://wordpress.org/?v=2.8.4 hourly 1 By: Beau http://www.notquitenigella.com/2008/09/25/kiss-me-quiche/#comment-45721 Beau Wed, 28 Oct 2009 01:45:06 +0000 http://www.notquitenigella.com/?p=5126#comment-45721 that looks absolutely great! love the tomato like that! that looks absolutely great! love the tomato like that!

]]> By: Cherry, Cheese & Coconut Strudel - Daring Bakers May 2009 challenge @ Not Quite Nigella http://www.notquitenigella.com/2008/09/25/kiss-me-quiche/#comment-30826 Cherry, Cheese & Coconut Strudel - Daring Bakers May 2009 challenge @ Not Quite Nigella Tue, 26 May 2009 14:13:12 +0000 http://www.notquitenigella.com/?p=5126#comment-30826 [...] I’m slowly getting into the whole pastry making process having found reliable recipes for a Quiche pastry and a shortcrust pastry. Puff and Filo however remained off limits due in part to an innate fear of [...] [...] I’m slowly getting into the whole pastry making process having found reliable recipes for a Quiche pastry and a shortcrust pastry. Puff and Filo however remained off limits due in part to an innate fear of [...]

]]> By: Not Quite Nigella » Recipe: Cheese and Leek tart http://www.notquitenigella.com/2008/09/25/kiss-me-quiche/#comment-12958 Not Quite Nigella » Recipe: Cheese and Leek tart Sat, 18 Oct 2008 21:02:31 +0000 http://www.notquitenigella.com/?p=5126#comment-12958 [...] are just made for picnics and tarts and quiches are one of them. Earlier, I gave a recipe for a Picnic Quiche where you can make your own meltingly good quiche crust. You could of course use the same pastry [...] [...] are just made for picnics and tarts and quiches are one of them. Earlier, I gave a recipe for a Picnic Quiche where you can make your own meltingly good quiche crust. You could of course use the same pastry [...]

]]> By: Not Quite Nigella http://www.notquitenigella.com/2008/09/25/kiss-me-quiche/#comment-11771 Not Quite Nigella Sun, 28 Sep 2008 11:12:39 +0000 http://www.notquitenigella.com/?p=5126#comment-11771 Hi grace-Thanks, that was M's idea, I loved the red jewels and fluffy white snowballs via the danish feta :) Hi Brittany-That's great! I'm so glad to hear that, the cream cheese makes all the difference. The filling sounds great too :) Hi grace-Thanks, that was M’s idea, I loved the red jewels and fluffy white snowballs via the danish feta :)

Hi Brittany-That’s great! I’m so glad to hear that, the cream cheese makes all the difference. The filling sounds great too :)

]]> By: Brittany http://www.notquitenigella.com/2008/09/25/kiss-me-quiche/#comment-11744 Brittany Sat, 27 Sep 2008 17:13:15 +0000 http://www.notquitenigella.com/?p=5126#comment-11744 I made my first quiche last night using your method and crust recipe. The cream cheese makes it incredible. As for filling, I did fresh spinach, tomato, green onion, ham and cheese (mozzarella and parmesan because it's what I had, but feta would have been nice). Turned out great! I made my first quiche last night using your method and crust recipe. The cream cheese makes it incredible. As for filling, I did fresh spinach, tomato, green onion, ham and cheese (mozzarella and parmesan because it’s what I had, but feta would have been nice). Turned out great!

]]> By: grace http://www.notquitenigella.com/2008/09/25/kiss-me-quiche/#comment-11739 grace Sat, 27 Sep 2008 13:09:12 +0000 http://www.notquitenigella.com/?p=5126#comment-11739 i love your use of tomatoes to bejewel the already-gorgeous quiche. very decorous indeed. :) i love your use of tomatoes to bejewel the already-gorgeous quiche. very decorous indeed. :)

]]> By: Not Quite Nigella http://www.notquitenigella.com/2008/09/25/kiss-me-quiche/#comment-11706 Not Quite Nigella Fri, 26 Sep 2008 12:10:00 +0000 http://www.notquitenigella.com/?p=5126#comment-11706 Hi Wayfarer-Interesting variations there, I've never tried a version with mussels but it sounds intriguing. The first is a little more time intensive than buying proscuitto but I appreciate that it would be quite sensational! Hi Wayfarer-Interesting variations there, I’ve never tried a version with mussels but it sounds intriguing. The first is a little more time intensive than buying proscuitto but I appreciate that it would be quite sensational!

]]> By: Wayfarer http://www.notquitenigella.com/2008/09/25/kiss-me-quiche/#comment-11664 Wayfarer Thu, 25 Sep 2008 13:05:28 +0000 http://www.notquitenigella.com/?p=5126#comment-11664 A couple more quiche-ish ideas for you... Firstly...instead of prosciutto try dry curing a little pork. Make up a mix of 2 parts salt to one part brown sugar, then grind peppercorns, star anise and juniper berries in a mortar, finally add some chopped bay leaves to the mix. Rub into a piece of belly or loin every day for 5 days, draining off any excess liquid at the same time. Rinse off the remaining cure and dry thoroughly. The cure will have drawn the flavour of the spices all through the meat. When you want to use it, cut it into thin strips and blanche for a few minutes in boiling water before adding to the quiche...quite sensational bursts of flavour! Secondly - the classic french Tarte aux Moules Cook some Mussels with some onion, garlic and white wine - strain the cooking liquor into a clean pan. Let the Mussels cool and remove them from their shells, then arrange in the pastry case. Reduce the cooking liquor in a pan, until only a few strongly flavoured spoonfuls remain, then mix into the egg/cream mixture along with a handful of chopped parsley - pour over the mussels and bake as per a normal quiche. The end result should be intensely flavoured - very decadent! A couple more quiche-ish ideas for you…

Firstly…instead of prosciutto try dry curing a little pork.

Make up a mix of 2 parts salt to one part brown sugar, then grind peppercorns, star anise and juniper berries in a mortar, finally add some chopped bay leaves to the mix. Rub into a piece of belly or loin every day for 5 days, draining off any excess liquid at the same time.
Rinse off the remaining cure and dry thoroughly. The cure will have drawn the flavour of the spices all through the meat.
When you want to use it, cut it into thin strips and blanche for a few minutes in boiling water before adding to the quiche…quite sensational bursts of flavour!

Secondly – the classic french Tarte aux Moules
Cook some Mussels with some onion, garlic and white wine – strain the cooking liquor into a clean pan.
Let the Mussels cool and remove them from their shells, then arrange in the pastry case.
Reduce the cooking liquor in a pan, until only a few strongly flavoured spoonfuls remain, then mix into the egg/cream mixture along with a handful of chopped parsley – pour over the mussels and bake as per a normal quiche.
The end result should be intensely flavoured – very decadent!

]]> By: Not Quite Nigella http://www.notquitenigella.com/2008/09/25/kiss-me-quiche/#comment-11662 Not Quite Nigella Thu, 25 Sep 2008 12:30:39 +0000 http://www.notquitenigella.com/?p=5126#comment-11662 Hi Y-I'm not sure where it was first, first from but definitely from designing Women in the 80s. I loved that show, although people have called me Suzanne Sugarbaker....hmmm Hi Brittany-I think my friend used a dish about 30x15 (just from my guess) but a regular quiche tin would do I would think. Yep grate the butter, it's one way to incorporate it into the pastry (it's cold so it grates fine). Hi Sarah-Cool! Let me know how you go :) Hi Taiko Tari-Hehe there's always a recipe ;) I'd love to hear whether you like it! Hi Bria-It is really easy isn't it. I'm not a big fan of Quiche but I am a fan of this Quiche :lol: Hi Sarah-Great timing! No problems, glad to be able to help. I adore picnics so I'll have more picnic recipes to come. Ooh I did, I got very excited about that! It must have been from a while ago when she came to Sydney I guess. I can't wait! :D Hi Maria-That's exactly what I thought :) I think the stronger flavours of the proscuitto (she used really good proper proscuitto) and the sun dried tomato would work beautifully! :) Hi Kim-Excellent, well if you try it, I'd love to hear what you think of it! :) Thanks! Hi Y-I’m not sure where it was first, first from but definitely from designing Women in the 80s. I loved that show, although people have called me Suzanne Sugarbaker….hmmm

Hi Brittany-I think my friend used a dish about 30×15 (just from my guess) but a regular quiche tin would do I would think. Yep grate the butter, it’s one way to incorporate it into the pastry (it’s cold so it grates fine).

Hi Sarah-Cool! Let me know how you go :)

Hi Taiko Tari-Hehe there’s always a recipe ;) I’d love to hear whether you like it!

Hi Bria-It is really easy isn’t it. I’m not a big fan of Quiche but I am a fan of this Quiche :lol:

Hi Sarah-Great timing! No problems, glad to be able to help. I adore picnics so I’ll have more picnic recipes to come.

Ooh I did, I got very excited about that! It must have been from a while ago when she came to Sydney I guess. I can’t wait! :D

Hi Maria-That’s exactly what I thought :) I think the stronger flavours of the proscuitto (she used really good proper proscuitto) and the sun dried tomato would work beautifully! :)

Hi Kim-Excellent, well if you try it, I’d love to hear what you think of it! :) Thanks!

]]> By: Kim http://www.notquitenigella.com/2008/09/25/kiss-me-quiche/#comment-11660 Kim Thu, 25 Sep 2008 12:21:34 +0000 http://www.notquitenigella.com/?p=5126#comment-11660 Well, I am a quiche fan and this is going to get tried out this week. It looks fabulous! Well, I am a quiche fan and this is going to get tried out this week. It looks fabulous!

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