Jamie’s Food Revolution Day: Blue Cheese & Pear Quiche

 

If I have a magic wand, I would like every plate of food put in front of me to be instantly transformed into a lighter, healthier, sustaining and guilt-free fare without compromising flavor. Since I have no magic power, I need to work harder; that involves adding, subtracting and substituting. Who would think adapting recipes is like doing math!

Today is Food Revolution day, and a special occasion for us as participants at CooktheBookFridays, to show our support for Jamie Oliver’s cause, which is “feed the future” for 2016. (Jamie is advocating delicious nutritionally balanced recipes that can give anyone the confidence to cook healthy meals for themselves and their families, now and in the future.) We’re all cooking what’s considered a “must know” starter French recipe: A quiche. It is a versatile vehicle that almost anything can go in. We made the ham, blue cheese and pear quiche from David Lebovitz’s My Paris Kitchen. Thanks Mardi for coordinating and energizing our efforts. The recipe can be found here.

Please check the blogroll to see how each of us tackled the task. Most were singing the praises of the versatility of the quiche. We saw a file box of treasured quiche recipes going back many decades. We heard inspiring stories from bloggers reminiscing their experiences leading up to their own personal food revolution.

Here is how I approached the recipe. I added lovage. Parsley is called for in the recipe. My herb patch is overflowing with this beautiful bright green lovage that looks like giant parsley, but tastes like angelica, fennel and celery. Lovage is a perennial herb and have been growing rapidly in my garden since early spring. Meanwhile, parsley, which I planted next to lovage a few weeks ago, is still at its early phase of growth. So I ended up using both lovage and parsley, seasonal in our area and fresh from the garden, in the quiche filling.

I subtracted ham. My intention was to make a vegetarian quiche. There is plenty of flavor with layers of sweetness, from the pear, and saltiness, from the blue cheese. I don’t think I am missing the ham. I could have gone further and left out the cream cheese in order to lighten the filling. Next time, if I make the quiche again.

I substituted ground nutmeg for freshly grated nutmeg. That’s what I have in the pantry. Other than that, I followed the recipe as printed. No snags. Everything worked as expected. Forty-five minutes in a 350°F (convection) oven, the quiche was done. I do wonder though, whether caramelized onions would be a good substitute for shallots, in both flavor and convenience. The recipe uses six shallots. It took me a while to peel and slice all the shallots. The job would be easier if one big onion is used.

Lovage and parsley are the herbs used

This crust is easy to work with. The crust calls for 140g all-purpose flour, 55g (or 28% of total flour weight) cornmeal, one stick of butter and one large egg for a 9-10 inch pie. I’ve found it to be sturdier than most pie crusts. I guess, cornmeal is responsible for its firmer structure. The only negative is the coarseness of the cornmeal. There were more than a few bites in the crust that were unpleasant and jarring to the chewing and grinding motion in the mouth. Maybe the cornmeal I used, Bob’s Red Mill stone ground 100% whole grain medium grind, is too coarsely ground for this purpose. Or the cornmeal should have been sieved. Minor details that could have made a big improvement in the enjoyment of this quiche.

I firmly support Jamie’s Food Revolution and the current theme, “feed the future,” and strive to renew and expand my commitment for healthful eating and cooking — one recipe at a time.

 

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23 Comments

  • Reply
    Emily
    May 20, 2016 at 5:02 am

    You have a good looking pie crust there! I am only baking mine today, probably half vegetarian and the other as per recipe!

  • Reply
    Teresa
    May 20, 2016 at 5:24 am

    Your quiche looks great! This recipe could encompass numerous variations. I really like the idea of lovage and will look out for it at the garden centre.

  • Reply
    Mardi Michels
    May 20, 2016 at 10:26 am

    One recipe at a time, that's the way! I love how you changed this up – the power of the knowledge of what to do with ingredients! Brava!

  • Reply
    flour.ish.en
    May 20, 2016 at 12:55 pm

    Thanks, Mardi for being the ambassador, moving the revolution along and always sounding the encouraging messages.

  • Reply
    Mary Hirsch
    May 20, 2016 at 2:35 pm

    First, you've baked one gorgeous quiche. Before I read your post and just saw the photo, I thought that was one huge parsley leaf! Your thinking, regarding the recipe, was so well-written and really demonstrated how one alters and approaches a recipe. Excellent. And, you put me to shame. I actually did change up the shallots for an onion. I forgot to mention that in my post write-up. That's what I had in my pantry. I used a mandoline and sliced the onion very thinly. It worked well and I will probably do that when I bake it again. When I first do a recipe, I usually don't try to alter it much or cut calories but I do think i would try to experiment with those calories next time. Very nice post and welcome to the FRD World.

  • Reply
    Karen @ From Scratch
    May 20, 2016 at 8:26 pm

    I use Bob's Red Mill stone ground 100% whole grain medium grind and have the same complaint about the unpleasant jarring of the teeth. I used a fine grind in my crust and it was better. Your quiche looks beautiful!

  • Reply
    flour.ish.en
    May 20, 2016 at 8:38 pm

    So it is confirmed that a finer grind should be used for the crust. Thanks!

  • Reply
    flour.ish.en
    May 20, 2016 at 8:44 pm

    I would use onion and sliced it with a mandoline. Love all the helpful tips from everyone.

  • Reply
    Nicole
    May 20, 2016 at 10:15 pm

    Yours looks great. I like your twists and agree that it would probably be great with caramelized onions. Yum!

  • Reply
    Kathy
    May 20, 2016 at 11:29 pm

    I have never tried Lovage…I will have to look for it when I buy my herbs this week. Your Quiche looks marvelous! Happy Friday!

  • Reply
    Betsy
    May 21, 2016 at 1:28 am

    I grow lovage, but I'm never sure how to use it. I will chop some into quiche once it fills out later in the summer.
    I usually make quiche with skim milk, so that might be another opportunity to lighten this rich recipe.

  • Reply
    kitchen flavours
    May 21, 2016 at 12:45 pm

    Your quiche looks great! And you managed to bake it at 45 minutes. Mine took a longer time to cook!
    Using lovage is a wonderful idea!

  • Reply
    dulceshome.com
    May 21, 2016 at 1:57 pm

    What a good post. I didn't love the cornmeal in the crust either (mine was also course), and I usually like everything corn! Your quiche looks beautiful, and I think that it's great that you used what you had/wanted – that's the beauty of quiche, in my opinion.

    BTW, your blog style is really attractive. Happy you enjoyed your dish!

  • Reply
    cookandfarmer.co
    May 21, 2016 at 3:35 pm

    Using herbs fresh from the garden is the Best! I grew lovage for a while, but then I had to take it out because it started to take over my little vegetable bed. It was like celery on steroids!

  • Reply
    flour.ish.en
    May 22, 2016 at 1:04 am

    My oven has always been on the mark with baking time. With the convection fan on, bake goods get brown a lot faster.

  • Reply
    flour.ish.en
    May 22, 2016 at 1:05 am

    You're so kind with your comments. Thanks for visiting!

  • Reply
    flour.ish.en
    May 22, 2016 at 1:08 am

    That's something I am not aware of with lovage. I definitely don't want it to overrun the garden. I'll be on the watch out. Thanks for the tip.

  • Reply
    flour.ish.en
    May 22, 2016 at 1:09 am

    I'd use skim milk too if it works without sacrificing the texture.

  • Reply
    KB from Prof Who Cooks
    May 22, 2016 at 1:42 pm

    I love the beautiful lovage leaf you've got in the middle of your quiche in one photo! I agree that quiche is so eminently adaptable, but I also love your ideas as this is more of a special occasion quiche, as written in the recipe. I'm keeping your ideas in mind!

  • Reply
    Cher Rockwell
    May 23, 2016 at 11:20 am

    I am not familiar with lovage, so I find your use of it interesting (and educational). This is one that definitely begs to be changed up – nice adaptations!

  • Reply
    lisa brown
    May 25, 2016 at 9:03 am

    Your crust looks perfect!! I love your story about lovage- never heard of it before, but it sounds like the perfect addition to this dish.

  • Reply
    Renee Iseson
    May 25, 2016 at 9:21 pm

    Your quiche looks great! I have never used lovage before. Now I have to look for it and try it! I'll be making mine this weekend, so thank you for the tip on the cornmeal!

  • Reply
    Renee Iseson
    May 25, 2016 at 9:22 pm

    Your quiche looks great! I've never heard of lovage before so I will have to look for it! I'll be making mine this weekend (catching up) so thank you for the tip on the cornmeal!

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