Quiches are an oldy but a goody and we’re taking advantage of that oldy tonight. Dinner consisted of mini-quiches in puff pastry shells with crumbled feta, pepperoni, sauteed crimini mushrooms and leeks, and a sprinkling of italian blend cheese. To lighten the meal up a bit we served a basic romaine salad along side.

T: Ooowee these things were rockin’! It’s been forever since you made any tasty little quiche things, and I’m glad to see them back again. Yeah!
A: no joke! when we lived in baton rouge i was on a quiche kick. there was a period where i was making at least one quiche a week! that’s a bit out of control but they’re just so damn tasty.
T: They really are very very tasty. Are they tricky to make?
A: not at all. for these i even used egg substitute so it was even less work -
T: woah woah… wait a sec. Egg substitute? I’m afraid. Those things tasted good, but I’m still a little afraid of what an egg substitute might consist of.

Millions of quiches… quiches for me

A: actually it’s 100% egg, but not eggs in the shell, you know? i didn’t want to brand drop but i used egg beaters. it’s mainly egg white with a touch of yolk i think.
T: ok, so it would have been the same to just take out the yolk of real eggs?
A: yup. you could do that, but this is way easier. all i had to do was shake and pour.
T: You shook and poured well I must say. I give these a 4.7/5. I could eat these every day… for at least a couple of months. They were so flavorful, and had a great texture too. I like the flaky outsides. The pepperoni really set them off though. What’s your rating?
A: i agree with you, i loved the crap out of these things. just simple quiches in puff pastry shells but still taaaastyyyy. I give ‘em a 4.6/5. the pepperoni and feta went great with the sauteed mushrooms and leeks. i was a little apprehensive about using egg beaters initially but it worked out great. i don’t remember why i got off the quiche kick but it looks like i might be back on.
T: hell. yes. Bring it. Hey, just a thought- these might be good for your brownbag lunches, huh?
A: actually, while you were typing earlier i was thinking exactly that! or for both of our breakfasts. they would be great for a grab and go any time! dude. i can’t tell you how utterly sick of ham on wheat sandwiches i am. like take vomitously sick and multiply it by a billion and that’s how sick of them i am.
T: Been there done that. I’ve reached that point with ham, turkey, and pb&j in the past. Move on, Amanda, and don’t look back. You’ve made your last crappy ham sandwich. Rejoice.
A: i’m starting the “freedom through mini-quiches” movement! are you on board?
T: uhh… actually I’ve got a lot going on.. you’ll have to handle up on that one yourself.

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As a precursor to dinner, we whipped up some spicy cheese souffles made with pureed chipotle in adobo, aged cheddar, bleu cheese, scallions, and cilantro. Inspired by the current Hay Hay it’s Donna Day, these were nearly perfect little savory and spicy breaths of fluffy egg and cheese goodness.

Deflated chipotle and bleu cheese souffleT: souffle is a little like cotton candy. It’s big. but once it gets in your mouth it all but disappears. Not to say it wasn’t extremely tasty, but… it goes *poof* and there is nothing. Kinda like a big fluffy cat that has been shaved.
A: you do have a point. i didn’t really know what was going to happen tonight. i wasn’t particularly scared of my souffle not rising because of all the research i did before hand, but i didn’t really know what a souffle tasted like! this was the first souffle that i’ve ever eaten! it really did go poof.
T: it was my first souffle too. Just curious, how healthy/unhealthy was this little puff of delight?
A: weeeell… on the cholesterol scale, it’s probably not so good. there was a little less than 1 egg yolk per ramekin and about one egg white. add that to the cheese and milk, and you’re not looking at the most healthy thing in the world. tasty though! quite tasty.
T: ok so if I’m on the biggest loser I’m not going to want to gorge myself on bleu cheese and cheddar souffle. That’s basically what you’re telling me.
A: yup, pretty much! i happen to be a firm believer in “every thing’s good in moderation”.
T: which is why I only smoke one crack rock per day.
A: what-ever like, you are totally not smoking crack everyday! that would totally mess up your tastebuds and make you unable to be a good WWE partner!
T: yeah, as the lovely whitney houston once said, crack is cheap. crack is wack.
A: heheh crack is wack, yo! but souffle is grrrrrreat!
T: it is quite tasty. Is it typically served as an appetizer or side dish?
A: i’m pretty sure it’s served as a side dish most of the time. i could be wrong though.
T: where in the world are people eating souffle on a regular basis? France?
A: that’s my guess. and here. and everywhere! we just hadn’t caught on the souffle bandwagon yet. but you can bet this won’t be the last time i make one of these delicious savory airy “breaths”.
T: When you first said you were making a souffle I thought you were talking about flambe. I’m uhhh…. slow.
A: nah, just unexperienced. i can help you out, baby.
T: yes you can. you certainly did tonight. I gotta rate this souffle a… how can I rate something without anything to compare it to? well, hmm…. it was really tasty. And it did seem really fluffy. I’ll give it a 4.4/5. How bout you?
A: i think i must have enjoyed this one more than you did. i give it a 4.56/5. it was fantastic. i could have eaten the other three…easily. it was cheesy. it was spicy… it had hints of onionness. i just loved it.
T: now I was looking around on the internet earlier today and I saw some chocolate souffles. Ummm… so, what’s up with that? in other words, are you planning to make one soon?
A: well i wasn’t going to, buuuut. maybe i’ll make one for laurie’s birthday dessert! and of course it will have caramel sauce (as she’s requested)…
T: when is her birthday?
A: that doesn’t really matter! the real question should be, “when is she coming to visit?”! that would be mid-february. so be on your toes!
T: i’m on my toes right now, woman!

Recipes in this post:

• Chipotle, Bleu Cheese, and Cheddar Souffle

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For brunch we’re eating a quiche made with browned american breakfast sausage, sauteed crimini mushrooms deglazed with fresh lemon juice, blanched cauliflower, chevre, parmesan, fresh sage, white truffle oil, and lemon zest. The quiche was nestled in a puff pastry crust and garnished with sage and white truffle oil.

A:I don’t know if we’ve ever blogged about sunday brunch before, have we?
T: Hmm… does Eggs Katrina count?
A: heheh i think so. Hold on! was that on a sunday?? or was that on a monday?
T: Sunday.
A: crazy. well yes, then, we have blogged suday brunch. while being rained upon.
T: It was a good smell to wake up to this morning.
A: awesome. did the smell get you out of bed? that’s what i had been trying to accomplish with the strawberry crisp the other day.
T: It helped. Definately.
A: the smell of cheese crisping and sausage will definately get me up before a smell of some damn fruit caramelizing.
T: heheh, yeah. me too.
A: so what did you think of today’s brunch?
T: awesome.
A: cool. While it was pretty freakin rich, the flavorful bursts of goat cheese and the crimini mushrooms that had been deglazed with lemon juice gave it a freshness.
T: Yeah. I didn’t think it was too heavy at all. It seemed pretty light. This was your first quiche in a long time! I liked the use of the puff pastry.
A: me too! i finally shook off that mega case of laziness i had about just using premade pie crusts and at least had to roll out the dough and shape it and pre-bake it. i had always taken the lazy man’s route before. I know i just asked this about brunch… but have we ever blogged a quiche before??
T: hmm… this may be the first.
A: cool well, i give this quiche a 4.6/5. It really hit home for me today. the flavors all went incredibly well together and it made me want more. I probably could have eaten another piece…but…
T: but… you’re saving the rest for me?
A: well of course I am!
T: Well I rate it a 4.65/5. It was better than any quiche I’ve ever had from a restaurant. And… I don’t think I’ve had a lot of homemade quiches. For me this one was about as good as a quiche gets (which is damn good).
A: WOOOO HOOOO. those are some nice words you said there, mista t!
T: It might be time for some post-brunch crisp pretty soon here.
A: it’s definately available. you still have another meal in your future! it’s the end of the road for me. it’s still weird having my night be during the morning.
T: It is weird.
A: oh well. that’s the way the cookie crumbles, right/
T: That’s the way the crisp crumbles, anyway.

Kwaherini mabibi na mabwana.

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T: wow dinner tonight was excellent!
A: thanks T! I’ve been trying to think of a visually pleasing egg dish for a while and finally decided just to make whatever came to mind.
T: ahh well that seemed to work! Everything really melded together, and each item was tasty by itself, too. I loved it.
A: sometimes i find that eggs can seem a little heavy, but i tried to lighten this up by using a lot of fresh flavors like the lemon, dill and salmon. I really enjoyed tonights meal myself. I probably could have eaten two of them!
T: it was quite fresh. not heavy in the least. I could have continued eating plate after plate. Could you go make me a few plates of it?
A: hehehe… probably, actually. I have more of all the ingredients, although i froze the rest of the salmon fillet i bought today. I decided to buy a whole “half of a salmon” fillet today, so…. more salmon in the future!
T: hell yeah I love salmon. This salmon was incredibly salmon colored. Do you think they used dyes?
A: it’s very possible, they frequently do. The packaging didn’t mention any dyes though, so maybe not. It’s supposedly wild sockeye salmon… but i never believe everything i read.
T: hell I don’t believe anything I read. Have you ever seen salmon packaging that mentioned dye?
A: i have actually. even the non-vacuum sealed salmon (you know… the plastic wrap kind) has had the “dye added for color” part of the label.
T: so it’s like the cereal boxes that say “enlarged to show texture” except that instead of photoshoping the photo they inject my food with chemicals. nice.
A: yup! you hit the nail on the head, son. In a perfect world i would be wealthy enough not to have to shop for fish at the von’s, or any grocery store for that matter. sadly on my (and your) current salary, we can’t afford that.
T: True, unless one of our readers liked us so much that they wanted to pay our rent and utilities. Then we could shop anywhere. Any takers? … eh? … anybody? … hello? …
A: it’s useless, T…. we only have like.. one reader outside of the family… and they don’t wanna support us… just let the dream die…
T: ok. It’s dead.

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