Intergenerational Quiching

Bacon-Cheese Quiche

Mother and daughter quichers

Mother and daughter quichers

Hey!  That doesn’t look much like bacon and cheese quiche!  You’re right.  That’s me and my mom.  We are two parts of a three-generation family tradition of quiche.  It all started years ago when my mom called her mom to find out her recipe for Quiche Lorraine.  My mom jotted down that recipe on a notecard and used it to cook countless quiches for her family over the years.  I think all families have that default recipe that they had all the time.  Maybe yours was meatloaf or lasagna or fried chicken.  Ours was quiche.

Side 1.  Can you tell it's been used a few times?

Side 1. Can you tell it’s been used a few times?

Side 2

Side 2

So she wrote down her mom’s recipe.  I have a version of this recipe card too!  It doesn’t have all of that fun patina, though.

I will also share my mom’s crust recipe beyond the jump.  You’ll know why when you look at this picture.

Because her crust is always perfect, that's why!!!

Because her crust is always perfect, that’s why!!!

When I look at that crust and those perfect little scallop shapes, I can see my mom shaping it with her knuckle.  When I see that, I can also see my grandma’s hands.  When I see my own hands, I see me making the pinches far too shallow and pointy.  But I’ll get better.  I learned from the best.

As should be obvious by now, I had my mom take on the Bacon-Cheese quiche because she is the quiche master.  Who better to tell us all whether this is a good recipe than someone who has made more quiches than she can count?  (I got an audio recording of the two of us talking about this quiche, but WordPress charges you extra money to have enough space on your blog to upload an audio file.  Boo!  The internets tell me that I can make a movie of the audio file, upload it to YouTube, then post that here.  I want to have time for that, and I’ve also got two fellow bloggers cooking and writing their way through a January/February issue and nipping at my heels.  I need to let them move on.  I promise to make the video and add it back here to the blog as soon as possible.  It’s a really fun interview!)

Mostly, the quiche master did not love this recipe.  She liked the onion flavor, although my dad, the other tester, did not.  She thought it would be lighter and fluffier than it actually turned out.  She thought blind-baking the crust was a great technique, though.  Her usual crust is just cooked right along with the filling.  Mom, Dad, and I all agreed that this method keeps the crust from getting soggy.  She said she’d do it again.  That’s huge, don’t you think?  Someone who has been making quiche for over 30 years and who learned from someone else who also made quiche for decades is going to change her technique based on Everyday Food!  She did not have the same pan problem as Beth and I.  She used a nine-inch pie plate (not her usual pan, she usually goes with a tart pan) and found she had exactly the right amount of filling.

My ultimate recommendation?  Make the quiche from the recipe from my grandma via my mom, use her crust, and blind-bake the crust.  Oh, and I like the onions, so add those too.

Stay tuned for that video.  I’ll also add in pictures of the original quicher, my grandma.

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Not your average meat and potatoes

Steak au poivre with twice-baked sweet potatoes

with a spinach salad on the side...not too shabby

with a spinach salad on the side…not too shabby

Steak au poivre

Twice-baked sweet potatoes

UPDATE: This is the first post of a brand new month of Everyday Food.  B and G got together a few months ago and painstakingly chose an issue for December.  I’m not being sarcastic.  Pains were taken.  It was very hard to choose.  We settled on December 2011.  Without even realizing it, that was the month when B and her bear visited me and D!  There’s clearly something special about that month.  It’s hard to believe we’ve already made it through three whole issues.

D made the steaks, so a lot of this is second hand.  There’s one thing we both figured out:  There is too much pepper called for in this recipe!  D loves pepper and even he was picking peppercorns off of his steak. You could use 1/4 of a cup of crushed black pepper and have more than enough.  Also, this is a job for a spice grinder (or a spare coffee grinder that you keep for this purpose) not your kitchen pepper mill.  I started trying to grind all of the pepper with a pepper mill and D stopped me.  I would probably still be grinding that pepper right now.  Can you even imagine how long it would take to grind 3/4 c of pepper?  Anyway, use the spice grinder and only grind 1/4 c.  It will be plenty.

The sauce is heavenly.  I kept finding excuses to eat more of that sauce.  The fact that there was too much pepper on it just encouraged me to eat more sauce!  Wine, cream, mustard, steak drippings… the gang’s all here.  Ah, but there’s a twist.  We didn’t have any white wine on hand.  I told D that we could substitute dry vermouth like B did.  D wanted to experiment and try Lillet instead.  B asked me (and I definitely had to look this up) what Lillet is.  She thought it was maybe a fortified wine.  Welp, the series of tubes tells me it’s a “tonic wine” containing a blend of wines and mostly citrus liqueurs.  Now we know.

I made the sweet potatoes, and I’ve been dreaming about them ever since.  The recipe is amazing just as written.  The goat cheese adds the perfect amount of tang to cut the sweetness of the potato and the richness of the butter.  Add in those sharp chives, and you’ve got a nicely balanced side.  I really like the panko crumb and pecan topping.  All in all, I’ll be making this one again.  I think you could make it all ahead of time right up until the top the refilled potato and bake step.  Just make the topping right before you need it to keep the panko crumbs from getting soggy.

Oh, another note about making the sweet potatoes.  The recipe has you using a food processor to mix together the baked sweet potato (mine were microwaved, by the by), goat cheese, and butter.  That seemed wholly unnecessary to me.  Just leave the goat cheese and butter sitting out while you microwave the sweet potatoes and do other prep.  Between that little amount of softening and the heat of the potatoes, your arm can do the trick.  On the other hand, I have these insane mom-guns ever since I had a baby…  I still think the food processor is overkill, though.

J seemed to like the sweet potato the first time he ate it, but turned his nose up at it the second time.  “Oh no!” said his mother, “I guess I’ll just have to eat it!”  And, thus, G sat and ate a twice-baked sweet potato with a baby spoon.  Don’t judge me until you try these potatoes.