Country chic cookin'

Last week we filmed a commercial at our house (one of the repercussions of dating a director) for a child adoption campaign. I volunteered for the role of craft services, which in film biz lingo means caterer/maid/mom.

My alarm clock buzzed at 6:01 AM, and the coffee maker was pre-set to make twelve cups of jo at 6:03. Must. have. coffee. Well, my trusty Cuisinart failed me in my greatest time of need, and not until I used up more fair trade beans than I would like to admit, did it finally started brewing. Eesh. With latte now in hand, I was out the door and at the grocery store by the time the sun finally started peeping. (Note to self: grocery shopping alone in the morning is quite pleasurable.)

By the time I returned from the store, multiple cameras were set up, props were getting placed, and wide-eyed children were arriving. Needless to say, there were a few hungry cameramen giving me the eye. I got busy, determined to feed everyone a filling, hearty, and delicious meal. By 9 AM, the kitchen counters were lined with homemede bacon and gruyere quiche, red pepper and corn quiche, pigs in a blanket (Sister Schubert’s!), sausage gravy, more bacon, and sweet melon salad, as well as plenty of coffee and orange juice. Oh yes, time to eat some meat!

I’ll take it from the moans coming from the den that I did a job well done. In the end, it was the quiches that were the star of the show. After researching plenty of recipes, a little tip from Thomas Keller turned out to be the secret: the blender of all things. Whipping the custard pumps thousands of little bubbles into the mix, which keeps it super moist and creamy while it bakes. Leave it to TK to perfect an already classic recipe.

I repeated the red pepper and sweet corn quiche last night in order to share it with you lovely readers. It’s the tail end of corn season here in Georgia (pout), but this would be just as delicious with frozen corn. I cut it into squares and served it as an appetizer and it was still a home run. Sweet Hunter, Walt’s younger brother, mentioned he would like his red peppers sauteed in the future. Walt thought I should add bacon. I’ll be sure to make a note of that, guys. Or not.

RED BELL PEPPER AND SWEET CORN QUICHE

Source: Nealey Dozier (loosely adapted from Thomas Keller)

FOR THE CRUST

1 1/4 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening, chilled
1 1/2 tablespoons unsalted butter, chilled and cubed
3 tablespoons ice cold water, plus additional if needed
9 ” tart pan

FOR THE CUSTARD

1/2 cup heavy cream
1/2 cup milk
2 eggs
1 teaspoon kosher salt, or more to taste
Pinch of freshly grated nutmeg

FOR THE FILLING

1/2 cup sweet corn
1/2 cup red bell pepper, diced
1/4 sharp cheddar, shredded
1/4 cup parmesan, shredded

FOR THE CRUST: Heat oven to 400 degrees.

In a mixing bowl, stir together flour and salt. Cut the shortening and butter into the flour using a pastry blender until it becomes the size of peas (or smaller). Add water tablespoon by tablespoon until the dough just comes together (it should still be shaggy). Remove dough to counter and form into a disc. Cover in plastic wrap and chill for at least 30 minutes to an hour.

Flour counter and rolling pin and roll out dough to approximately 1/8″ – 1/4″ thick. Move dough into a 9″ tart pan and gently press the edges into the sides. Remove any excess dough by rolling the rolling pin over the top of the pan. Use the excess to fill holes or thin parts. Place in freezer for around 10 – 15 minutes to resolidify butter.

Using a fork, prick holes generously into the bottom of crust. Bake for 15 – 20 minutes, or until golden brown (the key is for the crust to be well-baked, as it will not cook any further once the custard is added).

FOR THE CUSTARD/FILLING: Lower oven temperature to 350 degrees.

Add cream, milk, eggs, salt, and nutmeg in a blender and mix until frothy.

Make sure corn and peppers are thoroughly drained and dry. Arrange corn, pepper, and cheeses (distributed evenly) in the bottom of the pre-baked crust. Remove and discard foam from the top of the custard and pour the remaining over the corn mixture. Bake for 30 – 45 minutes, until the top is golden brown and the custard is set. Allow to cool for at least 15 minutes, or longer, before slicing, or serve at room temperature. YIELD: Serves 8 – 10 (Note: custard/filling recipe can be doubled to fill a standard or deep dish pie crust.)

Kitchen tip: Place the pre-baked tart crust/pan onto a baking sheet before adding the vegetables and custard. This will allow you to transfer the quiche in and out of the oven with ease, and no worries about leakage or overflow.

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