Mort's Quiche

---------- Recipe via Meal-Master (tm) v8.04

Title: Mort's Quiche
Categories: Cajun, Cheese, Eggs, Mushrooms
Yield: 1 servings


: MORT'S QUICHE -- See below:

The quiche is composed of three elements: pastry,
custard and filling. The filling takes the most time
and while its bubbling away you can prepare the other
stuff. The following is for a 10-11" quiche ring pan.
Be sure to use a ring pan, the pastry tends to burn if
cooked in a pie pan (it'll taste fine, but looks like
hell). THE FILLING: The filling is composed of three
components. Two are cooked (mushrooms and onions), one
( sharp cheddar cheese) is not. The green onions and
the mushrooms are cooked in separate pans and then
combined later. Clarify a quarter pound of butter. Put
about 3/4ths of it into a large frying pan for the
mushrooms and the rest in a smaller frying pan for the
onions. Sprinkle salt and pepper over the butter and
add about a tablespoon for the mushrooms, and about a
teaspoon for the onions, of the following (I just pour
the stuff from the bottle into the pan): Worchester
sauce Soy sauce Teriyaki sauce Then shake a liberal
amount ( I'd guess this to be about 1/2 and 1/4
teaspoon, respectively) of CINNAMON (now don't falter
here) into each pan. Turn the heat to high and put the
mushrooms and onions in their respective pans. You'll
need a lot of both because you REALLY cook this stuff
down. THE MUSHROOMS: You'll need one big plastic bag
of mushrooms (about soccer ball sized) finely sliced.
They'll form a mountain in the pan and some will
probably slide off onto the stove. Just keep throwing
the 'shrooms in the pan and stir with a wooden fork
when possible. Cook until they are very brown and
caramelized. You really want to get the moisture out
of them. You'll be surprised how much they
reconstitute after baking. THE ONIONS: You'll like the
onions because you get to share a beer with them.
You'll need about six bunches of medium-sized green
onions. Chop into 1/8 " slices all the way back to the
chive portion. Cut and reserve a cup of the chives for
later garnishing. Brown the onions until they are
almost burnt on high heat. Then pour a half of a beer
in the pan (pour other half down yourself) and cover
for about 5 minutes. Uncover and reduce onions until
caramelized. Combine with mushrooms and mix thoroughly
for a few minutes. Let this stuff cool while you
prepare the pastry and custard. THE PASTRY: This
pastry is pretty fragile. Don't freak out if it tears.
You can patch it with egg whites and dough, so don't
sweat it. 1 cup flour
1/4 lb butter 2 tablespoons brown sugar 4 egg
yokes (reserve egg whites) A little milk as
kneaded(excuse me) Put flour in medium sized bowl.
Make a dent in the middle and put in eggs yolks. Slice
up butter and drop it in. Throw in the brown sugar and
dive in. Use one hand, octopus style. Hold off on the
milk until the dough is pretty well kneaded. Sometimes
I don't use any. When you've got a good ball formed,
toss it back and forth and compress between your
hands. This warms up the dough and makes it a little
easier to roll. Coat well with flour. Make large pile
of flour on wax paper or a pastry cloth. Knead the
dough into a saucer-shaped patty and roll out slowly,
using lots of flour, working from the center. This
dough will crack, so roll it a couple inches larger
then necessary. Check your size against the bottom
disk of your pastry ring. Trim dough to 1" to 1 1/2"
around the disk (I use a pastry wheel, the jagged
kind). Slip the disk under the rolled dough. I place a
bowl inside the ring, set the disk with the dough on
it on the bowl, and then gently lift the ring at an
angle while lifting the edge of the dough around the
ring. Repair tears with egg white and extra dough.
Brush pastry with egg white. Pierce all over with
fork. Then trim pastry with sharp knife always cutting
away from center of the pan. (You do not need to
grease the pastry ring. The butter in the dough keeps
it from sticking.) THE CUSTARD: You can use either
sour cream or whipping cream or both in the custard.
You're on the home stretch now. 16 oz sour cream or
whipping cream (or 8 oz of each) 4 egg yolks
1/2 pound of grated jack cheese Pinch of nutmeg
Combine in a mixing bowl and stir it all up with a
whisk. PUTTING IT ALL TOGETHER: Really, this is worth
all the trouble, so let's press on. Cut some
approximately 1/8" square rods of EXTRA SHARP cheddar
cheese and place them like spokes in the bottom of the
pastry shell. Spoon in the mushroom/onion mixture.
Spoon custard over the whole shebang. Lay down some
more rods of cheddar cheese on the custard. Sprinkle
on green onion chives. Some VERY thin slices of red or
white onion can be a nice touch, too. Preheat oven to
400x. Cook for 40-50 minutes, rotating it
occasionally. It'll puff up pretty high while its
cooking. Watch the center. It needs to puff up too and
brown. I've been cooking this for over fifteen years
and still chicken out sometimes and take it out before
its completely done (it's still good but a bit runny
in the middle). Let cook until it's dark brown. You
won't believe how good this is.

Recipe By : Mortzco

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