Monday, May 11, 2015

Cowboy Quiche in a Springform Pan

This is a quiche that even a cowboy will eat!

Here's what you'll need:

Preheat the oven to 350 degrees.
1 - 9" Springform Pan sprayed with a Vegetable Spray
A foil lined sheet pan.

This is the pan I use. It has a tempered glass bottom.
I use it for my Cheesecake too. 

Cowboy Quiche:

2 tsp Vegetable Oil
2 1/4 C Whole Milk
2 TBS Butter
1/2 C Stone Ground Grits
2 tsp Salt,divided
1 tsp Pepper, divided
1 tsp Adobo Seasoning
1/8 tsp Cayenne Pepper
2 1/2 C Shredded Queso Quesadilla Cheese, divided
6 Large Eggs
2 1/2 C Half and Half
1 C Heavy Cream
1/3 C diced Sweet Onion
Vegetarian Bacon Bits for Garnish
Chunky Picante Sauce or Salsa when served.

In a saucepan on medium heat:
Oil, until hot.
Milk Butter
Bring to a boil.

Whisk in:
1 tsp Salt
1/2 tsp Pepper
Whisk constantly for 15 minutes.
It will begin to thicken.
Remove from heat.
Allow to rest for 10 minutes.
Fold in 1 C Cheese.
Rest again for 10 minutes.
Mix in 1 Egg.
Pour into the pan and bake 25 minutes.
It should be browned and set.

Remove to a rack.
Immediately sprinkle with remaining cheese.
Allow to rest for 15 minutes.

Reduce the oven to 325 degrees.

In a large mixing bowl:
Half and Half
Remaining Eggs
1 tsp Salt (remaining)
1/2 tsp Pepper (remaining)
Adobo Seasoning
Cayenne Pepper
Whisk well.
Pour this mixture over the Grits.
Place the pan on the foil lined Sheet Pan.
Bake for 1 hour and 15 minutes.
Remove the pan to a rack.
Sprinkle generously with Vegetarian  (or real)  Bacon Bits.
Allow to rest for at least 20 minutes.
Remove the Quiche  from the Springform Pan to a serving platter.

Serve with your favorite Chunky Picante Sauce or Salsa.

Peace in the Kitchen!

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