Do you know I just don’t care for really egg-y things? Not in the brioche or challah or velvetty-yolk-mixed-into-a-carbonara sense, but more in the overcooked-breakfast-eggs-served-on-a-buffet sense, typical of most quiches I have been introduced to. In the spirit of trying new things though, I wanted to give this quiche a go because, well, that is what cooking through a book like this is all about. Being open to new experiences. Taking a “risk”, and challenging your personal status quo.
I didn’t think I had any cornmeal for the pastry crust, but it turns out I did; not an oft-used jar that gave off a puff of air and corn meal mist when unsealed, much like I imagine the opening of Tutankhamun’s tomb to be. The cornmeal leant a savory and unexpected flavor to the pastry crust. It was easy enough to make the dough the night before and roll it out in time for making dinner. If working through Baking Chez Moi has taught me anything, it is better planning for multiple stages!
A few substitutions included using diced prosciutto (I had the counter cut me a 1/2″ thick slab) instead of cooked ham, and using Gruyere in lieu of blue cheese. Blue cheese just isn’t my thing, if I am being honest, but I am happy to make this recipe my own in any event, just as everyone should do when they have learned the basics of any technique.
Did anyone else have a hard time mixing together the cream cheese and heavy cream? I had put this on my stand mixer, and started with a paddle attachment, which helped to soften the cream cheese but did nothing to integrate the two ingredients, so I switched to the whisk, and then ultimately by hand, stirring vigorously with a wooden spoon. There was some incorporation, but ultimately I had some large chunks of cream cheese throughout. I don’t think that this ruined the quiche at all; once it was baked off and everything melded, you wouldn’t know, but I did feel like a failure over such a basic thing.
So how did I like this? I loved it. It was so savory and flavorful. There were so many flavor and textural nuances that made the experience of eating this so enjoyable, from the sweet softness of the pear chunks, to the chewy savory-ness of the prosciutto and the rich savory-ness of the different cheeses. The eggs were a complement to every other ingredient, rather than the main focus, which was a differentiator for me over other egg related dishes. I served this with a baby arugula salad dressed with a mustard vinaigrette, which I served to help cut the richness of the tart, and also poured Corvo Moscato, which really complemented the pear, and provided a light sweetness against the richness of the quiche. Greedily we cut extra slivers for ourselves because we just could not get enough.
Would I make (and eat) this again? Hell yes. While I don’t think I am running out to eat every quiche, I think I might just ok with this being the only arsenal in my quiche repertoire.