BREAKFAST

[Cliff]

I have been unhappy with breakfast.

Eggs and Toast

Yah I make the bread and it’s sourdough and I make lots of different kinds of bread.

So buckwheat and white flour pancakes and waffles. that's nice.

Still I’m unhappy

NO VEGETABLES

That’s the problem,  no veggies, so this is what I’ve done so far:

 

I came up with a man’s quiche Heavy dense not some french souffle.

And I came up with a Chinese quiche.

The Chinese Quiche evolved from a failed attempt to make Dim Sum.

I made the wrappers and the stuffing and My skills at folding and wrapping Dim sum are woefully undeveloped – as yet. So I ended up with a ton of the stuffing

 

CHINESE QUICHE

 

1 bunch Green onions sliced thin

1 large onion diced

3-4 cloves garlic mashed to pulp

1 large leek halved length wise and sliced thin

2 large carrots grated or sliced tooth pick thin

1 or 2 Jalapeno peppers halved lengthwise seeded and sliced thinly cross wise get the seeds and white out.

1/2 block or 8oz of firm tofu crumbled

5 fresh or re-constituted shiitake mushroom sliced thin

2 bunch bean vermicelli soaked in warm water and chopped about 1” long

2 one-inch ginger grated on the micro plane.

4 large eggs

3 tbsp cooking oil

Red Pepper Flakes to taste

1 tsp sesame oil

1.5 tbsp table salt

1-2 tablespoon soy sauce

1 teaspoon fish sauce

3 tbsp corn starch

1 tsp white pepper ground fine

1/2 tsp five-spice powder

¼ cup Vermouth or white wine to deglaze the pan you can use water too

teaspoon or two sugar in the saute

Pre heat oven to 350F

set eggs aside

Prepare veggies and bean threads

 

In 10” cast iron skillet; Saute the veggies and pepper flakes and seasonings till almost wilted add vermouth or wine cook 3 minutes more and kill heat.

Mix the eggs to blend

put everything together in bowl.

Wipe and rinse the skillet. Re-heat Skillet - quite hot 400f plus degrees. Wipe down with oil and let the pan reach smoke point. Kill heat. Wipe a few more drops of oil.

Let cool to medium heat. Add the mixed quiche ingredients to the pan and bring fire to medium. Pat it down gently to get a flat surface. DO NOT STIR. And Cover with aluminum foil or any lid you have to keep steam in. Let cook for 5 or 10 minutes. Then into the oven uncovered for 20 minutes or until internal temperature reaches 160 F

LET COOL ~!!!~ put in fridge and make it cold~!!! Then slice it and wrap the individual pieces and Freeze

-**********************************************************-

-*************************************************************-

Quiche, Cliff’s hearty quiche:

 

This is not a delicate soufflé This quiche has all the traditional ingredients and more much more. IT forms up into a substantial egg and cheese pie with real tooth and flavor that reaches well beyond any traditional quiche.

 

TWO QUICHES in larger pie dishes

 

8-10 eggs

2 Cups of Cottage Cheese

2 Cup total Jarlsberg Guyre Cheddar cheeses concentration in the order of list

2 – 3 heads of broccoli cut so it’s all small florettes

1 large onion diced and sautéed

1 large Leek diced Sauteed

1 large Japapeno diced

2 stalks of Celery diced and sautéed

2 – 4 cloves Garlic sliced very thinly and sautéed

1 teaspoon of baking powder

salt and pepper

Thyme

Celery Seed

A splash of white wine or sherry to deglaze the sauté pan

 

Garnish on top of mix after pouring into the shell:

****1 Roma tomato with water removed and sliced thinly

or

****1 large chili pepper with core removed sliced thinly

 

TWO pie crust in the pie dish (bottom of the quiche) – pre bake the crust

400 degrees for 10 – 20 minutes till just done. No need to brown the whole thing.

Pie Crust

 

One cup crisco,

three cups all purpose flour,

table spoon salt,

Some ICE COLD water.

Cut together with two table knives or a hand held pastry mixer Do not mix till it is homogeneous Marble and Pea size lumps are what you want. Do not let it Rest. Throw it on the table and roll it out. I like to have plastic wrap a linen or a silicone sheet underneath and plastic wrap in top makes your job easier.

 

 

 

 

Mix well and pour into pre cooked pie shell

Lay the garnish slices decoratively and bake at 325 – 350 for 45 – 60 minutes. The internal temperature should reach 160-F

 

Let rest 10 – 20 minutes before serving.

 

 

 

 

 

[lew]

I, too, enjoy veggies. Both sound delicious. I think the second one is more suited to my palate.

[Al B]

A breakfast like that would be like an anchor on me. Just a bowl of cheerios with a sliced banana with 2% milk suits me fine.

[Gunny]

Looks good, I would have that for say supper any day!!!  Breakfast, got that covered with the coffee.