Tag Archives: gruyere

Craving quiche from Flour by Joanne Chang

The last post I mentioned that I bought a new cookbook and I would post the first thing I tried. I bought Flour by Joanne Chang from Amazon.uk. Although I have Nick Malgieri’s “Bake”and some other random pastry cookbooks I was still looking for a specific desserts/sweets cookbook.  As it is I have too many cookbooks but I still manage to find something that I “need”.But in my defense I do use every single one of them so I don’t feel guilty. Anyways, back to the book. I stumbled upon the title when I was browsing on Amazon’s website and all the reviews were so convincing I ordered the book. And after browsing in it every single day for 2 weeks, I am glad I bought it.

       

The pictures are wonderful and really inviting. And what I really like about the book is that the author gives a short intro about how the recipe came about and there are tons of suggestions to play with the recipes. So, bottom line: good choice if you’re looking for a in-depth cake/sweets/pies cookbook and if you’re an amateur baker like me.

Yesterday I was in the  mood for quiche and the first thing that came to mind was: leeks. I love the oniony flavor of leeks and they work so well with gruyère and bacon. So I decided upon leek,gruyère, bacon quiche. I used the pâte brisée recipe from “Flour”. I made it yesterday and let it rest overnight. In the morning I spread it on a 9-inch pan and blind baked it. Normally you wouldn’t cook the filling but I think that you have to with leeks because it brings out the flavor really well. I sautéed the bacon first, took it out and sautéed the leeks in butter. I flavoured it with some sprigs of thyme, salt and pepper. While I blind baked the quiche shell I mixed the custard; 6 L egg yolks, 2 tbs. of flour, heavy cream, half-and half, nutmeg and the gruyère.

After baking the quiche shell I filled it with the leek bacon filling and poured the custard on top. See pic below.

After baking for 55 min in 350 F oven, it was ready!. I couldn’t wait and honestly, I didn’t. I picked some mache lettuce from the garden and greedily ate a quarter of the quiche along with it. The crust was incredibly buttery( not for dieters) and the oniony leeks with the salty bacon made for a wonderful lunch. Definitely a good recipe for hearty pies and I will be sure to try this recipe out again. Enjoy!

 

Nick Malgieri’s potato gruyere focaccia and a pie for dinner

The last time I wrote a post I promised to tell you how the potato gruyère focaccia turned out from Nick Malgieri’s book “Bake”. This book was a Christmas present from my little brother and I cannot stop flipping the pages to decide what to make next. So last week I tried his focaccia and honestly, this was by far the tastiest focaccia ever. The bread rose nicely and it was not labor intensive to make. As I am always hungry, the latter is very important to me. This focaccia had so much flavor, the moment I tasted it I knew I would be making this again and again. With some recipes you know they will be a regular in your repertoire. And this potato gruyère focaccia one of them. Unfortunately I only took 1 picture as I wasn’t patient enough to take another. Here it is:

Of course I will be trying lots more from Nick’s book so stay tuned. Maybe I’ll try his oat and honey bread or his ligurian walnut cake. The hardest part about his book is deciding what to make. And as it happens I do spend countless hours deciding what I would like to eat and many more scouring cook books and websites deciding which recipe to use for it. Like yesterday when it was time to decide what to cook. Continue reading