Breakfast & Brunch | April 4, 2009

Queen Elizabeth’s Favorite Quiche

Queen Elizabeth's Favorite Quiche

After all of the hubbub over the Obama’s visiting Queen Elizabeth, what did we really learn? That it is HIGHLY unusual for the queen to touch commoners, or for commoners (like Michelle Obama) to touch the queen. I could hardly believe the media made such a huge deal out of the “half hug”.

I’m thinking it’s a good thing my brother in law, Scott, didn’t visit QE II, or we could have had a national crisis on our hands. He is from the South, and he BEAR-HUGS EVERYONE. Grant’s family is a touchy feely bunch. I came from a family that is a little more reserved- we just weren’t all about hugging and kissing every time we entered and left a room. As a matter of fact, the first disagreement Grant and I got into after we were married was in a grocery store, where he wanted to lay a big one on me in the frozen food aisle, and I told him later please.

So now we know it’s not OK, to touch The Queen. What I really want to know- What were they talking about?

QE II- ” Your biceps are so toned, do you work out??”
I found this recipe on Epicurious in 2006. There was a really weird “garnish” on the original recipe that calls for tuna and capers to top the quiche. I passed on the garnish. I have made this several times, and often change up the vegetables in the filling. It works with almost any combo of (blanched) fresh vegetables.
A brunch dish, fit for The Queen.

Queen Elizabeth's Favorite Quiche

Epicurious, 2006

Ingredients

For quiche pastry:

  • 1 1/4 cups flour
  • 1 stick unsalted butter chilled
  • 3/4 teaspoons salt
  • 4 tablespoons ice water

For filling:

  • 3 green onions tops only, sliced
  • 1 can artichokes drained and quartered
  • 1 small zucchini core removed, quartered and sliced thin,
  • 3 Roma tomatoes seeded and chopped or 1/2 can chopped tomatoes, well drained
  • 4 slices cooked chopped bacon
  • 1 cup cheese cheddar and/or parmesan cheese
  • 6 asparagus spears blanched
  • 1 1/4 cups whipping cream
  • 3 eggs
  • salt pepper, nutmeg (about 1/4 teaspoon)

Instructions

To make pastry:

  1. Combine dry ingredients in food processor and pulse several times. Place chilled butter, cut into pieces, into food processor and pulse until a crumb like substance appears. Add water and pulse until a ball begins to form. Form into a flattened patty, and cover with plastic wrap, refrigerate for one hour.
  2. Roll out dough on a well floured surface, place in a 9-10 inch quiche or pie plate.

To make filling:

  1. Sauté zucchini in small pan over medium high heat for about 2-3 minutes.
  2. Layer all vegetables in pie crust. Grate cheese and place on top of vegetables in pan. Beat eggs. Mix in whipping cream and seasonings. Pour egg mixture on top of vegetables and cheese. Place asparagus spears in pinwheel pattern on top of quiche.
  3. Bake at 350-375 degrees for about 45 minutes. Let sit for at least 20 minutes before serving. May be served warm or at room temperature.

Recipe Notes

-When I make this for my kids, I use about 1 1/2 cups of chopped asparagus, because they don't care for artichokes.

-If you don't have a food processor, soften the butter to room temperature. Cut the butter into the flour and salt with a pastry cutter. Add the water and mix until dough forms a ball. Wrap and refrigerate.

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