Bake All Our Blues Away
I texted that thought to an ally this morning and she immediately wrote back, "Well, we did lose a lot." Democrats, and it's no secret that I'm a Democrat, experienced sea change. Some of us saw it coming, helpless against that tide, stayed home to save ourselves. For us in Massachusetts, we had to work hard, harder than we have in a long time, to hold our fort. And we did ... but the reverb from the national landscape affected me more than I thought. Not that I'm whining. The thing about elections is there's always another one.
The good news? I've come up with a fabulous new quiche filling and savory butter crust recipe.
HERB HAM QUICHE
1 9 inch savory pie crust (recipe below)
1/2 cup shredded Virginia ham
1/2 cup grated cheddar cheese
1 tablespoon butter
2 eggs, beaten
1 cup whole milk
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped mixed fresh herbs (I used parsley and thyme, but any combo including dill, rosemary, oregano or chives tastes great).
Roll chilled dough to fit an 8 inch fluted pan. Trim any excess dough. Freeze pan with dough for one hour, then place on a baking sheet and bake in a preheated 400 degree F oven for 10-12 minutes. Set the pan on a wire rack to cool completely.
Lower oven to 350 degrees F. In a medium bowl whisk remaining ingredients until well blended. Pour into cooled crust, return pan to the baking sheet and bake. Rotate quiche about halfway through the 25 minute cook time for even baking. the quiche is done when a toothpick inserted into the middle of the filling comes out clean. Remove from oven when done, set on a wire rack to cool 5 minutes before slicing to serve. Add a side salad for lunch or fruit cup for a yummy breakfast or brunch. Feeds six.
SAVORY BUTTER CRUST
1 cup all-purpose flour
1/4 teaspoon fresh ground black pepper
6 tablespoons cold unsalted butter
2-3 tablespoons very cold tap water
Using a food processor, pulse together flour, butter salt and pepper until mixture resembles coarse crumbs. Gradually add water until dough comes together into a ball. Place dough ball on a lightly floured surface and form into a flattened disk. Wrap in plastic and refrigerate for up to 2 days in the refrigerator, up to 3 weeks in the freezer. (Thaw overnight in the refrigerator before use.) Follow instructions above for quiche.