Food Revolution Day 2016 {CtBF}

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frd-2016-logoToday is Food Revolution Day, so named by Jamie Oliver in his crusade to increase awareness about our food systems, globally, and to inspire children (and adults) to take charge of what they eat, starting with a simple revolutionary act: Learning to Cook!  In support of this year’s Food Revolution Day theme “Feed the Future”, Jamie has created a set of 10 essential recipes that cover a wide range of cooking techniques to set any cook up for making some delicious meals and then serve as a springboard for variations as the cook’s confidence increases.

My cyber-friends who have been cooking together since 2010, first with French Fridays with Dorie and now under the umbrella of Cook the Book Fridays, are joining forces today to make what we consider to be an essential French recipe from our current project book My Paris Kitchen by David Lebovitz.  Can you guess what that recipe might be?  Quiche!

I’ve been making quiche since early in my savory cooking career.  When I look back in my first recipe card file book (which has served as a chronological history of my favorite things to cook from age 12 through college), it appears that I added quiche to my repertoire in the summer after my freshman year of college.  I aimed high.  My first favorite version was Julia Child’s Spinach Quiche (Quiche aux Épinards) from Mastering the Art of French Cooking.  I doubt I made my own crust at the start, but I made spinach quiche over and over again.  In fact, I still make this particular recipe from time to time.

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My First Recipe “Filebox”, started in 1973

Now I think of quiche as more of a formula than a recipe.  I mix-and-match crusts, custards, and fillings depending on the season and what’s in the fridge.  It’s a wonderful way to use up leftover cooked vegetables and other side dishes.  Bind them with a custard and you have a filling lunch or dinner.

In honor of Food Revolution Day, we are making David Lebovitz’s version of quiche from My Paris Kitchen: Tarte Salée au Jambon, au Bleu, et aux Poires (ham, blue cheese, and pear quiche).

The recipe starts with a sturdy crust made with standard ingredients (flour, butter, salt) plus cornmeal and egg.  I usually make my pâte brisée in the food processor, but this crust mixed up easily in a stand mixer.  I liked that the crust didn’t require pre-baking, though it wasn’t as flaky as the other crusts I use for quiche.

The custard was INCREDIBLY rich.  My usual formula combines eggs and milk (sometimes skim).  David’s recipe combined cream cheese and heavy cream with a combination of whole eggs and egg yolks.  Wow was it decadent!  Once baked it had a silky texture and practically melted in your mouth.  This rich custard isn’t something I could justify indulging in every week, but I would pull it out for special occasions.

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Tarragon Leaves mark “my” half of the quiche, the half WITH pear

As for the filling, sautéed shallots, diced ham, crumbled blue cheese, diced pear, and a generous amount of minced tarragon (fresh from my garden) added substance to the mix.  Any of you familiar with my husband Howard’s rules about when he’ll eat fruit might wonder how I handled this recipe. David said the pear flavor wasn’t strong, but if noticed, I didn’t want Howard to have to come up an alternate meal on the fly.  Aren’t I nice?  I combined all the ingredients except the pear and added them to the pan.  Then I marked halves of the quiche with tarragon leaves and gently stirred the diced pear into one half of the quiche.  His and hers!

This deep-dish quiche is a keeper.  As I mentioned, the custard isn’t for every day, though I might take inspiration from the ham and cheese combination to add to a lighter custard.

For anyone trying to round out their culinary skills to feed themselves in the future, quiche is a “must know” kind of recipe.  This recipe is a really good version to start with.  The crust is manageable, even for a beginner, and the end result is a hearty and delicious meal.

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I served slices of quiche with a white bean salad on the side.  A green salad would also be a good accompaniment.  The vinaigrette on the salad will help cut the richness of the quiche.

If you want to take your quiches to the next level, try this recipe on page 155 of My Paris Kitchen.  To find out more about my friends’ quiches, check out their links here.

 

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Posted on 20 May 2016, in Cook The Book Fridays and tagged , , , . Bookmark the permalink. 18 Comments.

  1. This is a wonderful post, Betsy. If I hadn’t seen in person all your food notebooks/logs/diaries, I would not believe it. You have a fabulous treasure chest of Betsy Food History just sitting on shelves in your kitchen. I was amused by the His and Her parts of your quiche. Although the pear wasn’t a big player, Howard would have noticed. I actually wished there had been more pear in it. I served it for a luncheon as well as a dinner and both guests asked about the pear. They could hardly taste it. I’d probably cut the cream cheese and heavy cream next time I make it but was it very good. Happy Springtime. I know you’re busy with your activities.

  2. Yum! “Rich” and “quiche” sound delicious together.

  3. I agree! Custards are definitely formulas, and this was the richest one I’ve made by far

  4. I love your cooking notebook. I often make notes in my cookbooks of when I made a recipe and for what occasion. Then when I am looking through the recipes and see my notes I am reminded of happy memories! I agree that this quiche is super rich and not one for any random day of the week. I would make it for sepcial occasions. Great job!

  5. Agree with you, the filling is very rich!

  6. Betsy, I love the photo of your old recipe cards. Mine are not in chronological order, but I can tell by my handwriting what era it was! How wonderful that you remember your initial source – and it was Julia Child!

    And yes – you ARE nice! Making the division in the quiche for Howard seems just like something you would do. :)

    This was a lot of fun to make. Happy that you enjoyed it, and that we were all able to cook together for another Food Revolution Day! Yours looks perfect!

  7. I am so impressed with your recipe filebox dating back over 40 years — a worthy heirloom-quality documents of delicious family meals. You are so creative with his and her quiche allocation. This is a fun read!

  8. That’s so wonderful that you have a record of your cooking adventures from such a young age! I agree with Candy, as well – I didn’t even try to make a vegan, gluten-free version this time around. Howard is very lucky!

  9. Nicole @ The 2nd 35 Years

    This quiche was definitely rich but so delicious. Sometimes if I think my husband will disapprove if a particular ingredient, I won’t tell him it is in there until after he has eaten it and said how much he like it! Ha!

  10. Betsy, I love this post! First, what an amazing record of all your cooking adventures to have in that recipe book. We have a binder and it doesn’t really tell me much, except for our gumbo pages (we have a big gumbo party every year since we first met), which are so much fun to look back on. I also love how you dealt with the “fruit problem” in your quiche. So funny and so practical! I agree this was one decadent quiche and it was one of those times that 1/8 slice was really quite enough, thank you. :)

  11. Jennifer Hance

    I’m inspired by the Food Revolution idea and can already make a few of the 10 essentials. I may start making my own granola soon because the ones in the stores are getting worse and worse.

  12. I have several of those recipe card files, mine started when I was a new bride. I still reference them quite often.
    You are a good wife, Betsy! Very clever way to deal with the pear problem…I’m sure Howard enjoyed his half and appreciated your effort.
    Beautiful quiche and definitely a keeper!

  13. I LOVE LOVE LOVE seeing those recipe notecards – my mum has hers still too! For sure David’s quiche is rich but knowing the basic formula makes it a “must know” since it’s so adaptable (too rich for my everyday too!)

  14. I have an old steno notebook of recipes from my college years. It is fun to look through once in a while, and I even cook from it occasionally too (they are old favorites after all). This was a delicious quiche.

  15. Betsy, I love the his and hers quiche!! What a great idea. I am lucky that Mark will try whatever I put in front of him and he LOVES cook the book Fridays;)

  16. Kitchen Conundrum

    I love the recipe file. That’s really great! I’m looking forward to making this quiche this weekend (catching up!) and it sounds truly rich! I really like the idea of a white bean salad too. Everything looks really delicious!

  17. Love the contents of your post, you have very neat handwriting! I used a bit of tarragon too. Excellent solution to the no-fruit-in-savories, with your his-her-in-same-quiche!

  18. I missed food revolution day this year. I was recently given a copy of that Julia Child’s cookbook and I will check out that quiche recipe. Happy cooking.

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