I noticed one breakfast idea. How about another? :->
*Crust-less Quiche (make ahead)
*Mrs M’s Grits – Waterless Grits (make ahead)
or Roasted Potatoes (can prep ahead)
*Fresh Salsa (make ahead)
*Sliced fruit (make ahead)
Using the Deep Dish Quiche Lorraine Recipe from America’s Test Kitchen, I make as many recipes of this in rectangular 9×13 pans. I DO NOT make a crust. Why work harder??? The beauty of this is it can be made up to three days prior to the event, refrigerate and after chilled, cut into squares.
Prior to event: place squares on a greased cookie sheet, and rewarm in a 350 degree oven, for ~10-15 minutes (depending on your oven), prior to serving.
8 ounces bacon, preferably thick-cut cut crosswise into 1/4-inch pieces
2 medium onions, finely chopped (about 2 cups)
1 1/2 tablespoons cornstarch
1 1/2 cups whole-milk
8 large eggs, PLUS
1 large yolk
1 1/2 cups heavy cream
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cayenne
6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
Directions
1. FOR THE DOUGH: Process flour and salt together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
2. Mix sour cream and 1/4 cup ice water in small bowl until combined. Add half sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
3. Turn dough out onto work surface and flatten into 6-inch disk; cover disk in plastic wrap and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature 15 minutes before rolling.)
4. Cut two 16-inch lengths of foil. Arrange foil pieces in round 9 x 2-inch cake pan so they are perpendicular, pushing them into corners and up sides of pan; press overhang against outside of pan. Spray foil lightly with nonstick cooking spray.
5. Roll out disk of dough on generously floured work surface to 15-inch circle (about 1/4-inch-thick). Roll dough loosely around rolling pin and unroll into cake pan. Working around circumference, ease dough into pan by gently lifting edge of dough with 1 hand while pressing into pan bottom with other. Trim any dough that extends more than 1 inch over edge of pan. Patch any cracks or holes with dough scraps as needed. Refrigerate any remaining dough scraps. Refrigerate dough-lined pan until firm, about 30 minutes, and then freeze for 20 minutes.
6. Adjust oven rack to lower-middle position and heat oven to 375°F. Line dough with parchment or foil and fill completely with pie weights or dried beans, gently pressing weights into corners of shell. Bake on rimmed baking sheet until exposed edges of dough are beginning to brown but bottom is still light in color, 30 to 40 minutes. Carefully remove parchment and pie weights. If any new holes or cracks have formed in dough, patch with reserved scraps. Return shell to oven and bake until bottom is golden brown, 15 to 20 minutes longer. Remove shell from oven and brush interior with egg white. Set aside while preparing filling. Reduce oven temperature to 350°F.
7. FOR THE CUSTARD: Cook bacon in 12-inch skillet over medium heat until crisp, 8 to 12 minutes. Transfer to paper towel-lined plate and discard all but 2 tablespoons bacon fat from skillet. Return to medium heat, add onions, and cook, stirring frequently, until softened and lightly browned, about 12 minutes. Set onions aside to cool slightly.
8. Place cornstarch in large bowl; add 3 tablespoons milk and whisk to dissolve cornstarch. Whisk in remaining milk, eggs, yolk, cream, salt, pepper, nutmeg, and cayenne until mixture is smooth.
9. Scatter onions, bacon, and Gruyère evenly over crust. Gently pour custard mixture over filling. Using fork, push filling ingredients down into custard and drag gently through custard to dislodge air bubbles. Gently tap pan on countertop to dislodge any remaining air bubbles.
10. Bake until top of quiche is lightly browned, toothpick inserted into center comes out clean, and center registers 170°F on instant-read thermometer, 1 1/4 to 1 1/2 hours. Transfer to wire rack and let stand until cool to touch, about 2 hours.
11. When ready to serve, use sharp paring knife to remove any crust that extends beyond edge of pan. Lift foil overhang from sides of pan and remove quiche from pan; gently slide thin-bladed spatula between quiche and foil to loosen, then slide quiche onto serving plate. Cut into wedges and serve.
Makes one 9-inch quiche serving 8 to 10
Notes
To prevent the crust from sagging during blind baking, make sure it overhangs the pan’s edge and use plenty of pie weights (about 3 to 4 cups). The cooled quiche can be served warm or at room temperature, or refrigerated for up to 3 days and reheated. To reheat the whole quiche, place it on a rimmed baking sheet on the middle rack of a 325-degree oven for 20 minutes. Reheat slices at 375°F for 10 minutes.
Why this recipe works:
The success of our streamlined deep-dish quiche Lorraine recipe depended on the right ratio of eggs to liquid, plus gentle, even heat. To add the quiche’s fillings without affecting our perfect custard, we whisked a little cornstarch into the dairy component of our custard. This kept it glossy and rich and allowed us to bake our quiche Lorraine recipe longer, which firmed our custard. Finally, we found three ways to add insurance against leaks and tears in the crust of our quiche Lorraine.
Source: Cook’s Illustrated #105, Jul/Aug 2010
Author: America’s Test Kitchen
Mrs M’s Grits *Waterless Grits (make ahead)
This is the single recipe, I usu triple/quadruple it for a crowd. It is also great for sauteed shrimp, roasted pork or other meats.
1 stick unsalted butter
1 Tablespoon minced garlic
1 1/4 cups 5-minute grits
3 cups chicken broth
1 cup heavy whipping cream
1 teaspoon Tony Chachere’s Creole Seasoning
1. In microwave or in a separate pan, warm the chicken broth.
2. Melt butter in stock pot over medium heat.
3. Add minced garlic and stir continuing to cook over medium heat until fragrant, about 90 seconds (if you cook garlic at a higher temperature, the garlic will burn and taste bitter. Garlic is normally sweet). I have used Garlic powder when I didn’t happen to have fresh garlic but I don’t measure the amount :-/ Sorry
4. Measure grits into stock pot and stir to warm and coat the grits.
5. Pour near boiling chicken broth into stock pot containing the butter coated grits and stir
6. Increase heat while continuing to stir until it seems too thick. Add the heavy cream now, turn off heat and stir.
Grits can be served at this point, however, for a large crowd, I would stir in three large whole beaten eggs until they are evenly distributed in the mixture.
Grease a large, rimmed cookie sheet (you may need more than one rimmed sheet depending on the size of your sheet) and spread the hot grits mixture onto it. Refrigerate until firm.
To reheat: Cut congealed grits into rectangles (squares do not reheat as well as rectangles), place on a greased cookie sheet, and reheat in a 350 degree oven for ~10-15 minutes
Roasted Potatoes
The day ahead, wash and cut potatoes into same sized cubes and put in iced water into refrigerator.
When ready to cook:
Toss with some olive oil, fresh rosemary, salt and pepper to taste, onto a rimmed cookie sheet. Make sure the potatoes are in a single layer.
Cook in 450 degree oven (do not use convection mode for this recipe) for 15 minutes, tossing halfway through.
*Fresh Salsa (make ahead)Use your favorite recipe and store in GLASS, days ahead of your event. On day of event, pour into pretty NON-METALIC dish and serve
*Sliced fruit
These fruits work best ie. Granny smith apples, blueberries, blackberries, oranges, grapefruit, pears, not quite ripe peaches and plums. These, in my experience, tend to get mushy if made >24 hours ahead; strawberries, bananas, raspberries, ripe peaches.
Make ahead and put in GLASS, not plastic nor metal, gallon container.
Cover the fruit in the glass containers with orange juice. The orange juice keeps the fruit from oxidizing and the orange juice will be extra fruity when you strain it off the fruit.
Serve both separately, chilled :->
Thanks for your site! I have a “not so small” small group that meets at our home. Love to cook for a crowd and was searching for some new ideas when I stumbled upon your site. Thanks!!!
Sincerely,
Mrs. M.
