Potato Crusted Quiche

IMG_6332I’ve been methodically going through my cooking files.   Everything is kept in legal sized hanging files, where I can jot things down on the folders themselves, such as cookbooks that offer a recipe that I use often, idea notes can be tossed in indiscriminately to a parent file.   I moved away from a recipe card box a long, long time ago.  I still have the recipes; they’re just in larger folders now.

As I work through the files, it gives me a chance to look at the whole of an idea, instead of a recipe standing on it’s own.  Sorting through my “breakfast” file, I’m reminded of the amount of milk to egg, for quiche, that works.  Little things like ratio are actually really important building blocks in developing a recipe.  If I know these things, then I’m able to be creative without messing with the core.  Of course, the ingredients you mix with the core can have an effect on the finished product, but it’s usually best to start with what you know.  It just makes for better science!

For this quiche, I use the core of ¼ cup of milk to each extra-large egg.  It has a good ratio of cheese to the other filling.  Which gives a recipe that is easy to switch some of the ingredients to create something new, or simply to make use of what you have on hand.

This quiche is an excellent meal.  It can easily be converted to a vegetarian version, and is naturally gluten-free.  The mashed potatoes that are used for the crust work best if they are a day old. Just make some the day before, if not using leftovers. Continue reading

Three Cheese Macaroni

IMG_5944As a kid I found macaroni & cheese to be too bland.  I could get through a serving if I had enough pickles.   Apparently, though, I was a rarity.  Macaroni & Cheese was part of pretty much any Children’s section on a menu, and presented frequently at Potlucks for “the kids”.  I watched in horror as other children slathered it in ketchup and gobbled it up.  Then there was the boxed version, Kraft Dinner.  My older brother and sister would share a box upon returning home from school some days.  I would go to my room.

It wasn’t until I had children of my own, that I realized why kids are served Mac & Cheese, a protein-laden pasta dish that would fill them up.  Texture is important to children when eating, and it has a very consistent texture, so doesn’t get picked apart.

However, my palate still wasn’t buying it!  So I started to play around.  Typically when I make a simple white sauce, I add bay leaves to the heated milk, and nutmeg to the finished sauce.  By adding a pinch of cayenne, it gave it a bit more zest.

I had always used aged cheddar, but added in some Parmesan and Gruyère, which definitely upped the flavour.

It wasn’t until reading Martha Stewart’s Favorite Comfort Food in the late 90’s that I found the one missing element that would raise my concoction to just what I was looking for, by adding a topping of buttered fresh bread crumbs.

This mixture of zest, cheeses & crumb elevates the lowly macaroni & cheese of my childhood, to something I am proud to serve, and even enjoy myself. Continue reading

Cheddar Vegetable Pie

IMG_5518Mom used to make a cheese noodle pie that was so incredibly good, but when looked at through today’s lenses, makes me think that perhaps it was a little too good, too much starch, and too much fat.  It was a great pie to take along to a potluck, a lunch en route, or for a weekend family dinner.  This recipe appeals to me for exactly the reasons that I loved Mom’s pie.  Everything is in it, just add a salad or some raw vegetables, and we’re good to go.

The pastry is just a simple short-crust, and the filling has a few staples, but there is room for experimentation (in other words – what you have on hand).  Make the pastry ahead of time, so it can rest in the fridge for a few hours, or overnight.  Continue reading