Thursday, December 5

More Quiche, please.

A few months ago we went to this little french bistro in Hyde Park called Piquant for my girlfriend *Jessica's birthday brunch. It's a place I'd been wanting to try out for a while but was avoiding because I didn't want to be tempted by all of the gluten filled pastries. So this was a perfect excuse to go. Who doesn't love food excuses?

In a french bistro you can really get in trouble with all of the tempting danishes and croissants so I scoured the menu for a healthier choice. I was pleasantly surprised in finding a gluten free Quiche with a petite salad for only $9! What a bargain and it was delicious. Imagine a hashbrown-like potato crust and a cheesy creamy filling all topped off with a drizzle of gravy reduction. Perfection.

Mr. FFF and I have been back a few times and I can't bring myself to **order anything else. Even though I end up making a Quiche about once a month, this was unlike anything I'd ever had. Of course this got my mind racing as to how I could recreate it at home...This is when the spaghetti squash crust was born. The key to this crust is moisture, as in you really don't want the natural moisture from the squash. 

REWIND: Have you already cooked your squash? Don't know how to cook one? Please start here or here.

3 Step Spaghetti Squash Crust: So now that you have a cooked and spaghettied (that can't be a word) squash, go into your linen closet and get an old kitchen towel, maybe two.

Step 1: Once its cool enough to handle, spread a  few handfuls of squash on the cloth towel. Starting from the long side roll up the towel and press with your palm to remove the water. Unroll and place in a bowl. Repeat the process with all of the squash- you might have to get a new towel if the original one gets too wet.

Step 2: Once your squash is dry add a teaspoon or two of melted ghee or coconut oil. Get in there with your hands and make sure it is thoroughly mixed in the squash.

Step 3: Build your crust. Evenly spread the squash in your glass pie pan and using your fingers press the squash on the bottom and sides.
Cook for 10-15 minutes on 425 until slightly browned. Don't try to go for crunchy, unlike potatoes squash is NOT good crunchy. Trust me on this.

Don't have a favorite recipe? I make it different every single time depending on what I have in the fridge. I usually use left overs. Sometimes I used less half & half and more eggs, sometimes I only have four eggs or no meat or no spinach and only left over broccoli. It happens, here is where you get to be creative. But I do have a basic recipe that I like and try to aim for if I have the ingredients on hand. And when I don't its still good.

1/2 c.  chopped onion
6-8 oz. of bacon or sausage
5 eggs
3/4 c. half & half or milk
1/8 tsp. pepper
1/4 tsp. salt
dash of nutmeg
5 oz. chopped, drained Spinach (this is half of a frozen package- save the rest for another dish)
one sliced tomato
1 c. cheese (Swiss or Cheddar)

Lower the oven temperature to 325.

Cook onion and sausage in skillet until meat is cooked and set aside to cool. In large pyrex, whisk eggs, mix in salt, pepper, nutmeg, and half & half. Make sure your spinach is not watery (you can do this by squeezing excess water out over a sink with your hands) and stir into egg mixture. Once the spinach is mixed in add the cheese and cooled onion mixture.

Pour into the crust, top with sliced tomatoes and cook for 40-50 minutes. Toothpick inserted in the center that comes out clean is your cue to take it out of the oven. Let it rest for 15 minutes and then slice up and Enjoy.


*She has a great blog too! Some uplifting whimsical reading over there.
**That is how I get, once I find an amazing dish a restaurant I don't even get to try other items because I always order the same thing.

1 comment:

  1. The topic of this post could not have been more perfectly timed. I showed Josh how to make quiche about a week ago, and (in usual form) he ran with it... he loves having them available for a quick and yummy breakfasts. Only thing is, we've just been using the GF store bought crust, which is... meh. I'll have to show him this and let him take a crack at it!