Once again this house has been taken under by that ravaging beast the flu that has visited us so many more times this winter than is polite.
This time I was its target. I’d evaded for months, deftly side-stepping its grasp, but like an inevitable game of tag when you’re the last man standing I darted left when I should’ve gone right and it caught me, and Good God it sucks!
I’m still feeling foggy and not quite right, but I’ve had this killer quiche all set and ready to go for the Easters brunch and so, excuse my brevity, but here it is and I want you all to make it—unless you can’t have gluten or dairy or meat, in which case, I’m very, very sorry because it is so extravagantly good. If you just raised your hand at that last sentence then please see, Huevos Rancheros: also very, very good.
I hope you enjoy the long Easter weekend. We are having friends over for a low-key brunch and some plastic eggs stuffed with jelly beans.
This quiche starts off with an all-butter pastry crust that I made when I was coaxed into cooking the cover of February’s Bon Appetite Magazine by a friend. The roasted garlic and cheese pie was amazing, but it was the crust I fell hardest for, something about vinegar always gets me.
An easy trick to trim off excess dough is to let it hang over the tart pan and run the rolling pin over the top. The sharp edge of the pan will cut off any overhanging dough. It will also scrunch down the dough inside the pan, so make sure you give it a little press to stand it upright again before chilling.
This stuff makes prime pie-crust cookies. Lay on a parchment-lined baking sheet, brush with milk, cream, or beaten egg. Sprinkle generously with cinnamon-sugar and bake until golden and crisp.
If you’re a real go-getter you can whisk the egg mixture for the quiche together while the crust is blind baking. After you take the pie weights or beans out, brush the inside of the crust with a little of the egg mixture to seal it and make double sure it stays crisp.
Then fill ‘er up and put it in the oven. You might want to line the baking sheet with parchment or foil to make any drips or spills easier to clean up.
One More Thing
Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.
Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!