savory egg pudding

savory egg pudding

A cross between a crustless quiche and an egg pie, this savory pudding has a mild herbal flavor and a delicate custard-like consistency. Parboiling or pre-cooking the potatoes is an important first step in ensuring that the potatoes cook at the same time the egg custard sets.

Savory Egg Pudding (adapted from Chowhound)
Prep time: 20 minutes
Baking time: 30 minutes
Resting time: 20 minutes

1/4 cup all purpose flour
1 cup half-and-half (half cup milk and half cup heavy cream)
3 large eggs
1 large egg yolk
1 cup heavy cream
white pepper
2 medium potatoes, thinly sliced (can be peeled or not)
2 tablespoons finely chopped tarragon
2 tablespoons finely chopped Italian flat-leaf parsley
1 tablespoon finely chopped dill
2 tablespoons unsalted butter plus more to grease the pan
2 medium leeks, halved lengthwise and then sliced crosswise, white and pale green parts only
2-4 large garlic cloves, peeled and minced

1. Put the oven rack in the middle of the oven and preheat to 375˚F/200˚C. Grease a 2 quart baking dish generously with butter and set aside.

2. In a blender jar, combine the flour, half of the half-and-half, the eggs, and the egg yolk. Pulse several times until smooth. Add the remaining half and half and the cream. Season well with salt and white pepper to taste. Pulse to combine. Set aside.

3. Slice the potatoes thinly with a mandoline. Put potatoes in a large pan of boiling salted water and cook for 2-3 minutes or until just tender. Drain the potatoes and put them in a large bowl. Add the chopped tarragon, parsley, and dill. Season with salt and white pepper. Toss to coat.

4. In a large saucepan, melt the butter. Sauté the leeks and the garlic 5-6 minutes or until wilted. Mix the cooked leeks with the potatoes and herbs. Season with additional salt and pepper. Evenly spread the potato mixture in the prepared baking dish and then pour the egg mixture on top.

5. Bake until the egg custard is puffy and golden. It should set in about 30-35 minutes or until a knife inserted in the center comes out clean. Remove from the oven. Let the pudding rest 20 minutes before serving. Serve warm or at room temperature with a few twists of Himalayan pink salt and black peppercorns.

a simple easter menu

DSC_0529.jpgIn the past we’ve had more elaborate meals for Easter Sunday. Today, we had a simple Easter meal consisting of a quiche, simple salad, corned egg, and a Jamaican spice cake with malted buttercream frosting.

Bacon and Cheddar Crustless Quiche

1 1/2 cups whole milk
White pepper
1/2 cup prepared biscuit mix (recipe to follow)
1/4 cup melted butter
4 eggs
8 pieces of bacon, crisped and crumbled
1 sweet red pepper, chopped
1 cup cheddar cheese, grated

Preheat oven 325˚F/175˚C. Grease a 9″ pie dish and set aside.

In a blender, combine the milk, white pepper, biscuit mix, melted butter, and eggs. Pour the milk mixture into the prepared pie dish.

Sprinkle on top the crumbled bacon, red pepper, and cheddar cheese. Use a fork to press down into the milk mixture.

Bake 50 minutes or until a knife inserted in the center comes out clean. Serve hot or at room temperature.

Biscuit Mix
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4-1/2 teaspoon salt
1 tablespoon all vegetable shortening

Put flour, baking powder, and salt into a bowl. Stir to combine. Add the shortening and cut into the flour mixture until the mixture is the texture of sand. Store any leftovers in the fridge.

Jamaican Spice Cake (adapted from The Cake Bible)

All ingredients at room temperature:
1/4 cup milk
120g or 4 large egg whites
2 teaspoons Jamaican rum
250g or 2 cups sifted cake flour, plus 1 tablespoon
225g or 1 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 teaspoon unsweetened cocoa powder
227+14g (241g) unsalted butter, softened, plus 1 tablespoon

Preheat oven 350˚F. Melt 1 tablespoon butter and mix in 1 tablespoon flour. Brush butter-flour mixture on the insides and bottom of one 8.5 inch loaf pan. Line bottom of loaf pan with waxed paper or parchment. Grease and flour parchment.

In a medium bowl, lightly combine milk, egg whites, and rum.

In a large bowl, combine 2 cups flour, baking powder, salt, cinnamon, cloves, and cocoa powder. Whisk 30 seconds. Set aside.

In another large bowl, add 16 tablespoons (8 oz) butter and sugar. Beat until light and fluffy, 3-6 minutes. Add one-third flour mixture to the butter mixture, beating until just moistened. Scrape down the sides. Add half the milk mixture and beat until just combined. Scrape down the sides. Add half the remaining flour mixture, beating until just combined. Scrape down the sides. Add the remaining milk mixture and beat until just combined. Scrape down the sides. Add the rest of the flour mixture, beating until just combined. Scrape down the sides.

Pour batter into prepared pan. Tap pan lightly on the countertop to dislodge any air bubbles. Bake 45-55 minutes for loaf pan.

Let cake cool in the pan 10 minutes. Run a paring knife around the edges. Unmold and invert onto a greased wire rack. Turn right-side up so the bottom won’t split. Cool completely. Dust with powdered sugar, if desired. I frosted it with Malted Buttercream. Then I served the cake with strawberries I had frozen in simple syrup.

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broccoli cheese pie, october 9, 2010

Broccoli Cheese Pie

Preheat the oven to 350˚F and spray a 9 inch glass pie plate with cooking spray. Sprinkle with whole wheat breadcrumbs and tilt the plate to coat the bottom and sides.

Add eggs, hot sauce, salt, and pepper. And I forgot to add one thing. Do you know what it is yet?

Chop the onion, ham and broccoli florets. Blanch the florets in boiling water for 3 to 4 minutes. Drain and refresh under cold running water to stop the cooking process and to keep that bright green color.

Add 2 slices of cubed bread to the egg mixture. Still don’t know what I forgot yet. Hmm. I used the Texas Toast bread I bought at Trader Joe’s to make the breading for the center cut pork chops. I froze the rest of the loaf and just take out what I need.

Fry the onions and ham until the onions are wilted and fragrant. Yum.

Combine the bread-egg mixture with the blanched broccoli and the ham and onions. Still haven’t figured out what I forgot yet?

No, it’s not the cheese. I remembered that.

Doesn’t it look dry? Yikes. I forgot the milk! I poured everything out and added the milk to the mixture. This meant I had to wash and dry the pie plate. Then spray it again with cooking spray and dust it with breadcrumbs. Then I poured the mixture back into the plate and as an after thought, sprinkled the top with seasoning salt. Then I put the pie in the oven. And crossed my fingers.

After 50 minutes in the oven, the eggs had set and the top was golden brown.

This is why I like glass plates. I can see the sides and the bottom. I let the pie rest for 5 minutes before cutting it into wedges.

The broccoli cheese pie makes a great breakfast by itself or, if served with a side of salad becomes a light brunch or lunch.

Of course, you have to serve it with Sriracha Sauce on the side. Everything tastes better if it burns the palate. Here’s the list of ingredients, and if you forget the milk, you can always add it at the last minute!

Broccoli Cheese Pie (from: eating
2 tablespoons whole wheat bread crumbs
cooking spray
4 eggs
1/4 teaspoon hot sauce (This is too conservative. Feel free to add more)
1 teaspoon salt
1 teaspoon pepper
1 1/4 cups zero percent milk
2 cups cubed bread (the hearty kind, as America’s Test Kitchen likes to point out)
3 cups broccoli florets
1/3 cup diced sliced ham (Canadian bacon in the original recipe)
1 medium onion, chopped
1 cup grated Cheddar-Jack cheeses (can substitute any low fat low calorie cheeses)
Seasoning salt, optional

my everything crustless quiche

It’s Saturday-stock-the-pantry day. But first, I note to myself, make room in the fridge. I have eggs, half a pint of heavy cream that I bought to make a cake but changed my mind, a cup of home-made biscuit mix, assorted raw vegetables in various states of preparation, and inspiration.

This is basically Betty Crocker’s zucchini pie recipe, a crustless quiche which I’ve found robust enough to stand up to experimentation with the ingredients. For instance, I substituted the heavy cream for the milk–so of course it’s no longer low fat. But this is the basic recipe. For the veggies, I had eggplant, zucchini, asparagus, tomatoes, and onion. For the herbs I only had thyme and dill on hand. But any combination of herbs will do.

I forgot the cheese (I used Cheddar) so I sprinkled it on top then added the herbs on top of the cheese. It was a delicious mistake! For this recipe  and the recipe for the homemade biscuit mix, see my previous post the versatile crustless zucchini quiche.