or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Andouille & Aspargus Quiche
New Posts  All Forums:Forum Nav:

Andouille & Aspargus Quiche

post #1 of 12
Thread Starter 

I felt bad at first posting an egg dish (besides where do you put them?), then I decided it had homemade smoked andouille & smoked sharp cheddar, so I assume its ok to share.

 

I am smoking a ham today and while outside hammin it I did some chores I had been neglecting like putting up new lawn hose coils etc..... So I woke up from my outside stupor and realized need supper!

 

My first pie crust was a miserable failure, I don't know why I even tried cause the last time I used this home rendered lard it ruined the crust. So after making yet another crust (I need to spend a day doing crusts I seem to have lost my crust mojo), I preceded to fill that sucker up.

 

First you put your left foot in then ya take your left foot out, you put.....wait.... Doh! First I took some fresh asparagus and steamed it for 3 min. in the nuclear oven. Yes, I do sometimes use it for something other than a place to put potted plants.

 

 

I seem to be almost out of bacon while I have all this freshly made andouille so I sliced it thin and fried it up.

 

 

Then we add all the shredded cheeses, eggs, cream, Tony's (I usually use nutmeg but I figured I missed that boat when I used the andouille)

 

 

In the oven, at 425 for 15 min. then 45 mins. at 350. let cool.

 

 

MY grapes looked bad, I have strawberries but needed a break, and was saving the blackberries, so it ended up raspberries.

 

 

Dang I didn't announce it properly!

 

<Steps up the microphone and adjusts it for height>

 

And now for your viewing enjoyment, I present the Bear-View!

 

 

 

Quiche Recipe (out of Foam's head)

 

Crispy meat

Steamed Veggie (asparagus, broccoli, spinach, etc etc etc)

1/2 C Smoked sharp chedar

1/2 C Smoked Provolone

1/4 C Minced onion.

6 eggs

2 C Heavy Cream

Salt and Tony's

1 ea. 9" pie crust.

 

Thanks for coming by, the ham will be ready soon...........

post #2 of 12
Looks good Kevin.....
post #3 of 12

Oh no, I like my asparagus like this -

 

Lay down some waxed paper, on it lay some cooked ham slices, so they all overlap, so as to form a blanket.  Now put cheddar cheese slices all over, same way.  Now lay some raw asparagus on this, all pointing one way and close together.  Now roll this up, using the wax paper to do so.  Heat oven to 300, put this in the oven, cook for about 45 minutes at 300 degrees.  Enjoy

 

But as soon as we get some Asparagus fresh grown up here, I am going to try this my smoker.

 

Here are the facts, I grew up on a Tobacco farm, by the time I had left the farm at 19, my Dad had 115 acres of asparagus planted, and was cutting it all daily, sometimes twice a day, in the spring of the year, so I know a couple hundred recipes for the stuff.  And one more fact, I can no longer eat eggs and i always would not touch quiche

post #4 of 12
Great thread as usual Foam ! Looks tasty ! icon14.gif
post #5 of 12
Looks great, I never had a crust mojo,ever.
post #6 of 12

How did you like it? I would say it turned out very good from the pictures.

post #7 of 12
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Looks good Kevin.....

 

Thank you sir, soon as you figure out its just an egg pie with bonuses......... Quiche is OK, although I am not sure this would exactly classify. Quiche is a bit more about the milk and less about the eggs than this. Its more creamy. But Pop likes eggs! LOL

 

Quote:
Originally Posted by Palladini View Post
 

Oh no, I like my asparagus like this -

 

Lay down some waxed paper, on it lay some cooked ham slices, so they all overlap, so as to form a blanket.  Now put cheddar cheese slices all over, same way.  Now lay some raw asparagus on this, all pointing one way and close together.  Now roll this up, using the wax paper to do so.  Heat oven to 300, put this in the oven, cook for about 45 minutes at 300 degrees.  Enjoy

 

But as soon as we get some Asparagus fresh grown up here, I am going to try this my smoker.

 

Here are the facts, I grew up on a Tobacco farm, by the time I had left the farm at 19, my Dad had 115 acres of asparagus planted, and was cutting it all daily, sometimes twice a day, in the spring of the year, so I know a couple hundred recipes for the stuff.  And one more fact, I can no longer eat eggs and i always would not touch quiche

 

Well I have a fresh cooked ham in the oven and some more asparagus, may have to try it, Thanks for the suggestion.

 

Quote:
Originally Posted by WaterinHoleBrew View Post

Great thread as usual Foam ! Looks tasty ! icon14.gif

 

 

Quote:
Originally Posted by Moikel View Post

Looks great, I never had a crust mojo,ever.

 

LOL... Mojo is like the Gris-gris put on ya, its voodoo. I get to trying so many different things while making crust, you know apple juice and spices or savory with spices, that when I need a standard just flakly pie crust..... it just fails to develop. The first attempt was a more savory crust attempt using fresh lard that still had a very pronounced pork taste. It wasn't cooked clean.

 

I just need to spend some time back with the basics.

post #8 of 12
Great looking egg pie Foam!! I wish my lady liked eggs. How well does it freeze? Does it heat up good in the micro? Thinking about making one then heating up sections for breakfast on way to work
post #9 of 12
Looks tasty Kevin! We made one in cast iron in the smoker a while back, was tasty! I didn't have any crust issues. My wife makes a great crust so she was in charge of that!
post #10 of 12
Ok ok I'll bring the cheese.......looks great!
post #11 of 12
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

How did you like it? I would say it turned out very good from the pictures.

 

It did like it. Hard to mess up asparagus and andouille period. Quiches are easy other than a crust. Just eggs, cream, and cheese plus whatever is left in the reefer.

 

It was pretty good. Sure miss my fresh eggs....... <sighs>

post #12 of 12
Thread Starter 
Quote:
Originally Posted by Brooksy View Post

Great looking egg pie Foam!! I wish my lady liked eggs. How well does it freeze? Does it heat up good in the micro? Thinking about making one then heating up sections for breakfast on way to work

 

Thank ya sir. I just don't know. I have never refrigerated, let alone tried to freeze one.. It would have to be detrimental to the crust anyway.  

 

Quote:
Originally Posted by dirtsailor2003 View Post

Looks tasty Kevin! We made one in cast iron in the smoker a while back, was tasty! I didn't have any crust issues. My wife makes a great crust so she was in charge of that!

 

Thank you sir, you know every once in awhile they are pretty good. They are much better normally than this one. I was using store bought eggs and thought they looked small so instead of 4 I used 6. It really is an egg pie vice that smooth silky custard like quiche you normally get with that little grate of nutmeg. I make a good quiche, I have just been smoking a lot and I'm outta practice.

 

Quote:
Originally Posted by kesmc27 View Post

Ok ok I'll bring the cheese.......looks great!

 

I love cheese...... You bring cheese you'll pretty much get whatever you want! Oh yeah and you got that sexy new smoke house too. I seem to remember a PID setup with it. You can do anything in that sexy thang!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Andouille & Aspargus Quiche