Note: Quiche's crust dough made in advance using Hoosier Mama's All-Butter Pie Dough
Techniques for the custard came from Just One Cook Book's Chawanmushi Fill with whatever you want. Just know that it's best to precook any vegetable, fruit, and meat fillings so that the quiche doesn't have too much moisture.
Ingredients:
5 large, room temperature Eggs
3/4 teaspoon (5g) Soy Sauce
270g Heavy Cream
200g Chicken Stock
Directions:
Break the eggs in a small bowl
With a rubber scrapper, break the yolks and gently mix with whites so as to not whip in air or create bubbles
[I was going for a silky custard, not an airy soufflé]
Pour the eggs into a fine-mesh strainer with a medium bowl under it
Let the eggs run though on their own to separate the stringy parts of the egg whites
[To also help with smooth texture]
Once it has mostly strained, set the remaining whites to the side, and weigh the strained eggs. Multiply the weight by 2.5, and that's how much heavy cream and stock to add.
[My eggs started at 285g, became 190g after it was strained. 190 x 2.5 = 475. Split that weight, minus the soy sauce, between the cream and stock as you see fit.]
Add soy sauce, heavy cream, and stock to the eggs and gently stir
[I used soy sauce since it is already a liquid and will mix in easier, and extra umami is never a bad idea.]
Final Notes:
Custard quiches are baked at 350°F (175°C) for 80 minutes, or until the center reaches 175°F (80°C), rotating halfway through
Steak and Mushroom
Dinner Sep 4, 2023
Ingredients:
~¾ lb New York Strip Steak
~140g Oyster Mushrooms
~190g Shiitake Mushrooms
2 large garlic cloves
Butter
To Taste:
Salt
Black Pepper Worcestershire Sauce (optional)
Directions:
Make Hoosier Mama's All-Butter Pie Dough in advance
Precook your steak then cut into small, thin strips
[I sous vide mine with with salt and pepper at 130°F (55°C) for 1 hour, but you can cook yours however you want to. You just need to cook it to draw out some of it's moisture so that it doesn't end up in the quiche and messing with it.]
Preheat the oven to 350°F (175°C)
Chop the mushrooms and mince the garlic
Sauté the mushrooms in butter, season with salt, pepper, and a dash of Worcestershire sauce till they are cooked, remove from heat
[Again, trying to draw out most of their moisture]
Add minced garlic to hot mushrooms, taste and add any needed additional seasonings
Make custard base
Set prepared pie crust on a sheet pan
[Incase of filling spilling out or bubbling over]
Before adding mushroom mix to the pie shell, squeeze out any excess liquid by hand
Add mushroom mix and then steak to the pie shell
Pour the custard mix over the filling, clover the quiche loosely with aluminum foil, and put in oven
Bake for 80 minutes, or until the center reaches 175°F (80°C), rotating halfway through
Final Notes:
Steak pieces ended up the size of shredded cheese
This filling worked really well with the smooth custard. Luke's favorite quiche to date.
It was still pretty liquidy, I might need to add chopped up dried mushrooms next time. Or the problem could be with the base.
Tomato, Zucchini, and Pepper Filling
Dinner Aug 25, 2023
Note: This was the first filling I made for the egg custard quiche.
Leeks, peppers, tomatoes, and zucchini were all prepared in advance to that they would have lost some of their moisture before being added to the quiche.
Ingredients:
2 Leeks, browned in skillet
1 to 2 Sandia Peppers, roasted
5 Verona Tomatoes, cut-in-half and roasted
5 Apple Yellow Tomatoes, cut-in-half and roasted
1 to 2 Zucchinis, sliced with a mandolin and water drawn out with Kosher salt
400g Feta Cheese
Directions:
Make Hoosier Mama's All-Butter Pie Dough in advance
Preheat the oven to 350°F (175°C)
Make custard base
Set prepared pie crust on a sheet pan
[Incase of filling spilling out or bubbling over]
Set zucchini ribbons in pie shell, add leeks, peppers, tomatoes, and feta between the ribbons
Pour the custard mix over the filling, clover the quiche loosely with aluminum foil, and put in oven
Bake for 80 minutes, or until the center reaches 175°F (80°C), rotating halfway through
Final Notes:
Zucchini should have been roasted too, for flavor.
The custardy quiche filling was exactly what I was going for, very smooth and silky. But for these fillings with the custard, something needed to be added with more texture, because the whole thing was too soft for our preferences.
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