pate brisee

Quiche Monsieur

I was a freshman in my high school French class the first time I tasted a Croque Monsieur. It’s basically a fried ham & cheese sandwich, right? Except it was special because it was French. Then there is quiche. What’s not to love about a baked cheesy egg dish with a buttery flaky crust? From Lorraine to bacon and onion, I am all about quiche. This is a fun play on two French classics, bon appetit!

1 Pie Crust (I like Martha Stewart’s Paté Brisée, recipe follows)

4 beaten Eggs

1 1/2 cups half and half or whole milk

1/4 tsp Salt

1/8 tsp freshly ground Black pepper

A pinch of freshly ground Nutmeg

1 cup Black Forest ham, thinly sliced and cut into 1″ x 1/2″ or so strips

2 cups shredded Gruyère or Emmental cheese

1 Tbsp flour, divided

Paté Brisée Recipe: (Martha Stewart)

2 1/2 cups All purpose flour

1 tsp salt

1 tsp sugar

2 sticks butter (unsalted, chilled and cubed)

1/4 – 1/2 cup ice cold water

Put flour, salt and sugar in food processor. Add butter, process until resembles course crumbs. (8-10 seconds) While machine is running add water. Pulse until mixture comes together without being wet and sticky. if crumbly add 1 Tbsp of water at a time. Form dough into 2 discs. Chill at least 1 hour.

Now for the quiche! Preheat oven to 450º. Roll out pie crust and place evenly over a 9″ pie plate. (Many people will tell you to trim it to make it even, but I like to fold extra crust into the crimp, because I like crust and this is for my family -not retail.) Crimp edges. I like to cover my crust with wax paper and fill with dry beans or baking beads before I bake my crust. Bake for about 7-8 minutes. Turn oven down to 325°.

In the meantime whisk eggs, half and half, salt, pepper and nutmeg in a medium sized bowl. Toss the ham in 1/2 Tbsp of flour and add to egg mixture, stir. Toss the shredded cheese in the remaining 1/2 Tbsp flour and mix into egg and ham mixture. Pour egg mixture into preheated pie crust (baking beads removed) and bake for 50-55 minutes, until quiche is lightly browned on the top and center is set.

IMG_2096

Serve warm or room temperature, for breakfast, lunch or dinner.

Maple Pecan Pie

I love pecan pie. It’s sweet and sticky, nutty and buttery. My grandma used to make one, in which she would over-bake until it was hard but still chewy and tasted like candy. It’s the only dessert I remember her making. I wish I knew how to replicate that pie! However, years of practice has left me with this family favorite. And I have tasted and made A LOT of pecan pies. In fact, one time I even made about 5 or 6 and had a taste off for family and friends! This was the clear winner. I love that it incorporates the maple syrup in the flavor! It’s honestly one of the most simple pies to make. From my table to yours, I hope you enjoy!

As organic as possible:

2 Eggs

1/2 cup Sugar

1/4 cup Brown sugar

3/4 cup Maple syrup

1/4 cup light Corn syrup

3 Tbsp Butter, melted

1/2 tsp Vanilla

1/4 tsp salt

1 1/2 cups Pecan halves

1 unbaked pie crust (I use Martha Stewart’s Paté Brisée)

Preheat the oven to 375º.

If making your own pie crust, place the dough into pie plate. I reserve a little left over dough to press out Maple leaves, for the “Maple” Pecan pie.

In a large mixing bowl whisk eggs and sugars until creamy. Add syrups, butter, vanilla, salt and mix. Add pecans and stir until incorporated. Pour into pie shell and bake 30 minutes. I use the remnant from the melted butter dish (from the pie filling) to lightly coat the top of the maple leaves. Quickly, place the dough maple leaves in any artistic formation you would like on top of the pie and continue to bake 15-20 minutes, until the center of the pie is set when slightly shaken (not completely unmoving, but not liquid-y). Pie will continue to set while it cools. Allow to cool and set before serving. (It’s a great recipe to make a day ahead!)

Tip: It making the pie ahead of time, do not cover with plastic wrap, it can make it “soggy.” Instead use wax paper or aluminum foil.

Maple Pecan Pie

Ingredients

  • 2 Eggs
  • 1/2 cup Sugar
  • 1/4 cup Brown sugar
  • 3/4 cup Maple syrup
  • 1/4 cup light Corn syrup
  • 3 Tbsp Butter, melted
  • 1/2 tsp Vanilla
  • 1/4 tsp salt
  • 1 1/2 cups Pecan halves
  • 1 unbaked pie crust (I use Martha Stewart's Paté Brisée)

Instructions

  1. Preheat the oven to 375º.
  2. If making your own pie crust, place the dough into pie plate. I reserve a little left over dough to press out Maple leaves, for the "Maple" Pecan pie.
  3. In a large mixing bowl whisk eggs and sugars until creamy.
  4. Add syrups, butter, vanilla, salt and mix. Add pecans and stir until incorporated.
  5. Pour into pie shell and bake 30 minutes. I use the remnant from the melted butter dish (from the pie filling) to lightly coat the top of the maple leaves.
  6. Quickly, place the dough maple leaves in any artistic formation you would like on top of the pie and continue to bake 15-20 minutes, until the center of the pie is set when slightly shaken (not completely unmoving, but not liquid-y).
  7. Pie will continue to set while it cools. Allow to cool and set before serving. (It's a great recipe to make a day ahead!)
  8. Tip: It making the pie ahead of time, do not cover with plastic wrap, it can make it "soggy." Instead use wax paper or aluminum foil.
http://sadiesnest.com/maple-pecan-pie/