February 18, 2019

Bush Family Mushroom Quiche

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Bush Family Mushroom Quiche

February: Presidents’ Day (third Monday in February)

Behind every good man is an equally good woman! Barbara Pierce Bush (June 8, 1925-April 17, 2018) was the wife of the 41st U.S. president, George H.W. Bush (June 12, 1924-November 30, 2018), and mother of the 43rd U.S. president, George W. Bush. A woman of her time, she devoted her life to care for her family and household as best as she can. That included cooking and making sure they were well fed and nourished. Mushroom quiche was a Bush family favorite so we have made it for our blog post in observance of Presidents’ Day.

Recipe

(Adapted from the Houston Chronicle)

Ingredients

  • 1 ¼ pounds mushrooms, washed and sliced
  • 1 ¾ teaspoons oregano
  • 1 ¾ teaspoons basil
  • 1 ¼ teaspoons salt
  • ¾ teaspoon marjoram
  • ¼ teaspoon black pepper
  • ¼ teaspoon thyme
  • ½ teaspoon dry mustard
  • 3 stalks green onions, chopped (green part only)
  • 3 shallots, minced
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • 4 eggs
  • ¾ cup whole milk or half and half
  • 1 unbaked 9-inch pie crust

Directions

Wash, dry and slice the mushrooms. Set aside. In a small bowl, combine the oregano, basil, salt, marjoram, black pepper, thyme and dry mustard.

Chop the green onions and mince the shallots. In a large skillet, melt the butter on medium low heat.

Sauté the mushrooms until they are soft. Stir in the minced garlic, green onions and shallots.

Add the spice mixture and stir until liquid has evaporated. Remove from the stove top and let cool. In a large bowl, beat the eggs with the milk.

Mix in the mushrooms. Pour into the pie crust. Place the pie on a baking sheet. Bake in a preheated oven at 375 degrees F for 35-45 minutes or until the filling has puffed up and is starting to set and turn brown. Remove from the oven. Slice and serve.

Notes

  • The sautéed mushroom mixture must be cool enough before adding to the eggs or the heat will cook the eggs prematurely.
  • Complete the Presidents’ Day theme meal with dessert. See the recipe for Barbara Bush cookies here.
  • The final food photo above was styled with a red carnation, white pearls (the late First Lady’s signature accessory) and blue checkered cloth.
  • Search our blog for other presidential and patriotic recipes.

 

May 20, 2010

Quiche Lorraine

Posted by HI Cookery under 05 May | Tags: , , |
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Quiche Lorraine

Quiche Lorraine

May 20: National Quiche Lorraine Day

Quiche Lorraine was served at our shower on the mainland for our friends who were not able to make it to our wedding in Hawaii. Dr. Natalie R., who hosted this event for us, was raised in France as the daughter of a diplomat. Even with her privileged upbringing, she still learned to cook classic French food for her family and friends. We felt both lucky and luxurious when she shared her culture and cuisine at our special occasion!

For National Quiche Lorraine Day, we re-create the popular pie that Dr. Natalie made for our wedding shower by adapting a recipe from Julia Child’s famous cookbook, “Mastering the Art of French Cooking.”

Recipe

(Adapted from Mastering the Art of French Cooking by Julia Child)

For the crust

  • 2 cups flour
  • 1⁄4 teaspoon salt
  • pinch of sugar
  • 1 stick (1/2 cup) cold butter, cut into small pieces
 (we used President brand butter imported from France)
  • 3 tablespoons of cold vegetable shortening
  • 6 tablespoons ice water
  • 1 egg, lightly beaten

Directions

In a large bowl, sift the flour, salt and sugar together. Use a pastry cutter to work in the butter and shortening until the flour turns into a coarse meal. Add the water and stir to form a sticky dough. Roll into a ball, flatten into a small round, dust with flour and cover in plastic wrap. Refrigerate for at least two hours to set.

Quiche Lorraine

Bring the dough to room temperature before rolling it out on a lightly floured surface. Generously butter a tart pan and place the dough in it, flattening the bottom and bringing it up on the sides.  Trim around the rim.  Prick the bottom of the crust with a fork. Line the dough with buttered foil and add pie weights on top. Bake in a preheated oven at 400 degrees F for 20-25 minutes to set the crust.  Remove the foil and weights and brush the bottom, sides and edges with egg. Bake the crust for another 5-10 minutes until it begins to brown.  Remove from the oven and pour in the filling.

Quiche Lorraine

For the filling

  • ¾ cup cooked real bacon pieces (we have used Hormel and Oscar Mayer brands)
  • 2 eggs, lightly beaten
  • 1 ½ cups heavy cream
  • ½ teaspoon salt
  • black pepper to taste
  • nutmeg to taste

Directions

Lay the bacon pieces on the bottom of the crust.  Beat the eggs, cream, salt, pepper and nutmeg together until well blended.  Pour over the bacon in the crust.  Bake in a preheated oven at 375 degrees F for 45 minutes or until the egg mixture is cooked in the middle, puffed up and golden.  Remove from the oven, carefully take out the quiche from the tart pan, slice into wedges and serve warm.

Quiche Lorraine

Notes

  • Real bacon bits and pieces can be found where salad dressings and toppings are sold in the grocery store. Or cook bacon slices, drain on paper towels and crumble them for this recipe.