Cajun Quiche ~ Foamheart

Discussion in 'Pork' started by foamheart, Feb 4, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I made some new smoked bacon last week and of course I look for ways that I can make things with it.

    First I made a savory pie crust. Start at the bottom and build up, right? Everyone knows how to do a pie crust, so I won't bore you. Or you can buy one also... its up to you.

    So here's the recipe:

    Cajun Quiche ~ Foamheart

    Ingredients:

    8 slicesHomemade Smokey Bacon Crumbled
    1 1/2 cupcheddar cheese Smoked
    1/3 cuponion  minced
    4eggs beaten
    2 cupsheavy cream
     Salt & Pepper
    1 pinchFresh nutmeg
       
     Cajun Ingredients
       
    2 tablespoonsred bell peppers Minced
    3 thin slicesHomemade thin sliced Ham Minced
    1/2 teaspoonTony's "More" Seasoning
    4 dropstabasco
       
    1 each9" Savory Pie Shell
       
     Preheat 425 degrees

     

    Directions:


    Make savory 9" pie crust.

    Add bacon, add some cheese, add ham, add some cheese, add onions, add some cheese, add bell peppers, and add some cheese building the height in the pie while maintaining the air in the ingredients.

    Add seasoning and tabasco to beaten eggs and cream and gently pour over the ingredients in the pie shell.

    Bake at 425 degrees for 20 mins, then reduce to 325 without opening the door for another 45 mins.

    Check doneness, and allow to completely cool, plus 10 more mins.

    Note: Its an excellent medium to show off fresh veggies like broccolli or asparagus, just remember to K.I.S.S.



    I wish I took better pictures. Anyway, I will try and get a Bear View tomorrow at lunch.
     
    Last edited: Feb 4, 2015
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Foam, Ty for the recipe ,it looks delicious !
     
  3. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Looks delish. Bet that would be good with a few Mudbugs in there too.
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You are most welcome,  it offsets all that heavy food I normally eat.
     
  5. Hey Foam, I think I will start having my meals at your house.
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    So for lunch today........


    Had some red pear with it. Sorry to say, it wasn't my best. Friend talked me into trying the high temp to set the eggs and the quiche lost that silky smooth texture. I am going back to my old low and slow cooking. I should have known better. Crust is great, taste is excellent, the eggs's texture is all wrong for quiche though.


    Don't get me wrong, its still good, its just not right. A real Chef would probably call it an egg pie and not a quiche.

    Its OK, nothing ventured nothing gained.
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you

    Now ya wanting a Crawfish pie, may have to do one. I do love a hot crawfish pie with ice cold longnecks.
     
  8. Hey Foam, looks great, we make one very similar to yours   I put Tony's on everything

    gary
     
  9. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Yeah, buddy.
     
  10. chef willie

    chef willie Master of the Pit OTBS Member

    Looks yummy Kevin...what's not to like....bacon, cheese, heavy cream, eggs, onyuns, Tonys....all the good food groups, no? perhaps a touch of sausage gravy drizzle?? Bon ton roule......Willie
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <Chuckles>

    Like you don't cook...... My neighbor Elta Chelette, long ago in Gonzales told me that all coonazz men cook well, then they get married and forget how till the kids are all gone and they want to remember again. You always know how, its just better for awhile to concentrate on other things.
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its now getting to the point that most cooks here all have "Tony's" recipes. Not so many even know how to cook without it...LOL I can remember when a buddy at the camp was all excited and wanted us all to taste his "Tony's" Poor man's omlet. It was the first can of seasoning to make it to the camp.

    Don't forget the Tabassco.
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I'll have to work on my crusts, the crust makes or breaks a crawfish pie, believe it or not, its true.
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thats Chef but it is really just an egg pie, my eggs set hard and fast which ruined that light silky custard like texture to the pie.

    You know a quiche isn't just an egg pie. This was. But I know what I changed this time, I can revert back.
     
  15. Foam, ,  Back before you could get Tony's everywhere  I was getting mine by mail order   back in the late 70's early 80's I ordered his Cajun Country Cookbook & seasoning, been hooked every since.

    Gary
     
  16. aceoky

    aceoky Smoking Fanatic

    "Egg pie" or not it still looks quite good to me ! Very well done!
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You know its funny how one will become a mainstay and others not. A guy I went to HS with became a Chef had his own place and came out with his own seasoning line about the time of the big Paul Prumhome's blackening craze. His name was Kevin Diez, hence the name KD's. Its as good as Tony's, just never gathered the popularity. Probably just a better marketing program. <Shrugs>

    You just never know.
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Oh, its still Tastee........ its just not a quiche.

    Thank you.
     
  19. dave17a

    dave17a Smoking Fanatic

    Funny when we get older, your not as apt to turn it down. Wife cooked Lasagna with Kale, Cauliflower, No bake noodles , onions and swiss I believe. Repeat layers. Gonna do that andoulli soon. Got pork bellies coming in for bacon. To many taters in the wagon.[​IMG]
     
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking Egg Pie Kevin! Ya know if you took a couple pieces of toast....

    I'd never even heard of Tony's until I joined this site! Never even seen it in the stores in my neck of the woods.
     

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