Simple Quiche
This year has been the most fun of any year since I have been cooking! We have met so many people who love food and entertaining. The last week of June and most of July I retire to a grand old home in East Hampton where I get a few weeks to forget about 5 course dinner parties and cook for a family that has summered here for generations. As far as food is concerned the family know’s exactly what they want and how they want it, how is should taste and although they are particular to a degree, they don’t interfere with how I do things. They expect a certain quality and let me make it happen. This makes me a better a cook every year. This is my chance to work on things I thought about all year, it’s a chance to try new things and at the same time be careful not to go overboard with fusion cuisine or anything crazy. I just have to keep it simple. Cooking at this level is a true labor of love. This is what being a private chef for one family is all about. The benefits are tremendous. In my case I have a kitchen that I know better than any kitchen I have ever worked in. The kitchen is basic but we have just about everything a good cook would love. The relationship with the family is the best because if it’s not what they like they will tell you, if its under seasoned or cut wrong or they had different or better somewhere else they will tell you. Imagine cooking for your son or daughter exactly the way they like it and that is the best way I can describe what a private chef does. When your shopping your thinking well no they don’t like this brand but they love this brand. And this is where you store these and your prepare it like this and wrap it a certain way. After a while you know what they like so well, it’s hard not to take pride in the way things are set up. It’s really awesome because for me it makes everything I do as a chef seem so much more meaningful. Returning to this after a year of so many gorgeous homes and kitchens is like going back to cooking school, a chance to go back to the basics. For example today I got to make a simple Quiche. Last week I did a corporate lunch at beautiful home in Bridgehampton, where I made, 12 different dishes in 2 hours,–yes it was all good food, but I didnt put in the love I can express in just one simple Quiche! Thats the beauty of private chef for one family.
Simple and delicious Mushroom and Spinach Quiche
6 oz of american mushrooms
6 0z of fresh spinach
3 large eggs
1 cup of milk
6 0z shredded Vermont sharp cheddar
2 0z freshly grated locatelli cheese
1 deep dish or Pyrex pan with pie dough crust
2 oz Kelly’s Irish butter or Plugara butter unsalted
pinch of salt and black pepper
egg wash
Set oven to 375 and then take pie dough and stab with fork to let air out and avoid bubbling of the dough. Then pop into the oven for 12 min or until dough forms a light crust.
Next,pop or cut the stems out of your american mushrooms and then rinse off ,place mushrooms between 2 papers towels to dry off.
slice mushroom like you slice them for pizza nice and thin
in hot saute pan, add your irish butter and then saute the mushrooms until tender season lightly with salt and pepper, then add the spinach and stir till both are tender and flavorful.
Remove pie dough from the oven and place on wire rack to cool
when vegetables are cooked drain off any excess moisture then place them directly into cooked pie dough and spread out.
Next crack your 3 eggs and whisk until pale yellow, then add your milk,cheddar and the locatelli and a pinch of salt and pepper.
Place on a sheetpan and cook for up to 40 min or until fork inserted into center of Quiche is dry and clean.
When done place on a wire rack and let cool until service
Just before service cut into 8 slices, serve with salad or saute vegetables makes a great lunch or dinner, even better the next day! Enjoy
