Gabby Gourmets The Widows Quiche Recipes

Steps:

• Preheat oven to 350 degrees.
• Brush beaten egg white over the pastry shell. Set aside to dry. (This will keep the crust from getting soggy.)
• In a large mixing bowl, combine the mayonnaise, flour, eggs and half-and-half. Blend well.
• Add desired meat, cheese, onions and nutmeg.
• Pour the mixture into the pastry shell. Sprinkle parsley over the top.
• Bake 40 to 45 minutes, until eggs are set and browned. Remove from oven and cool at least 10 minutes before slicing.
• *Use Swiss cheese with seafood and Jack cheese with the ham or bacon.

Steps:

• For the chicken: Whisk together the eggs, buttermilk and hot sauce in a shallow casserole dish.
• In a second shallow casserole dish, combine the flour, cornstarch, salt and pepper.
• Place the chicken cutlets into the flour mixture, coating evenly on each side and shaking off the excess. Then place the chicken into the egg wash, coating the pieces on both sides. Dredge the chicken a second time in flour and egg. (If you like, you can dredge a third time; the breading will be thicker with every coating.)
• Heat the shortening in a large cast-iron skillet over medium heat. Fry the breaded chicken until golden brown, about 2 minutes; flip and continue cooking until golden brown and cooked through, another 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
• For the gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk until smooth. Cook until the mixture begins to turn golden brown, 3 to 5 minutes. Whisk in the milk and cook until thick and smooth, another 3 to 5 minutes. Season with salt and pepper.
• For the hot sauce: In a small bowl, mix together the melted butter, cayenne, paprika, brown sugar, salt, pepper and garlic powder.
• To serve: Brush the chicken with the warm hot sauce. Place chicken pieces onto the bottom halves of the biscuits and top with white gravy and pickle slices. Cover with the biscuit tops and serve immediately.
• Preheat the oven to 425 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
• In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
• Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
• Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
• Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
• Reduce oven to 325 degrees F (165 degrees C).
• Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
• Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
• Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
• Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Steps:

• Roll dough to a 15" round on a lightly floured work surface; trim edges. Fit dough into a 9" springform pan, letting dough fold over itself slightly around the edges so that it creates a gently pleated, rippled effect (the dough will extend above top of pan). Place pan on a rimmed baking sheet. Chill 1 hour, or freeze 20 minutes.
• Preheat oven to 350°F. Dock bottom surface of dough with a fork. Line dough with parchment paper or foil, then fill with dried beans or baking weights. Bake crust on baking sheet until top edge is golden, about 30 minutes. Using parchment, lift out beans, then continue to bake until surface of crust is set and lightly browned and feels dry, 35-40 minutes more. Transfer pan to a wire rack and let cool.
• While crust cools, reduce oven temperature to 325°F. Cook shallots, oil, and 1/2 tsp. salt in a small skillet over medium-low heat, stirring often, until tender and translucent, about 5 minutes. Remove from heat and stir in chives. Spoon filling into cooled crust.
• Vigorously whisk eggs in a large bowl or glass measuring cup. Whisk in half-and-half, pepper, 1 cup crème fraîche, and remaining 1 tsp. salt until combined. Pour custard over filling. Bake quiche until filling is puffed, set, and golden, 60-75 minutes. Transfer pan to a wire rack and let cool at least 1 hour. Release springform, then lift quiche off base using parchment overhang and transfer to a platter or cutting board.
• Serve with braised vegetables, prosciutto, crème fraîche, green goddess dressing, avocado, greens, and lemon wedges alongside for guests to dress their quiche as desired.
• Do Ahead: Crust can be baked 1 day ahead. Store uncovered at room temperature. Quiche can be made 6 hours ahead. Store uncovered at room temperature. Quiche can also be made 1 day ahead; cover and chill overnight. Bring to room temperature 2 hours before serving.