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Jan 27, 2014 07:07 PM

Lamb bacon quiche with mushrooms and onions - advice request

I am working out a quiche to do for Shabbos lunch this week and I would be glad for your thoughts. I am going to fill one, ordinary store-bought pie crust in an aluminum foil pan, because who owns a fleishig pie pan?

4 large eggs
?? cup soy milk - guessing 3/4 cup
?? would some silken tofu improve the texture?
small grate of nutmeg
Pinch cayenne
2 leeks cut in half-moons
8 oz. sliced mushrooms
1/4 pound thick-cut lamb bacon, sliced into 1/4-inch lardons
?? bacon fat - would you add bacon or chicken to filling? (to compensate for not using cream?)

Plan: fry lardons until brown. Remove from pan, Drain excess bacon fat. saute leeks golden, saute mushrooms. Combine everything and bake.

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  1. I know nothing about kosher cooking but would suggest you include some garlic to make the bacon more like a merguez sausage, and include some greens - spinach, chard, or the like - to give the quiche more substance. Plus 4-8 oz of silken tofu. Wilt the greens first, by adding them to the pan once you've removed the leeks and mushrooms.

    1. um...invite me over for lunch? sounds yum.

      1. Who owns a fleishige pie pan? Me.
        How else would I make family size Sheperd's pie, steak pie, chicken or turkey pot pie (with fake bechemel sauce)?

        To compensate for no cream try dipping the leeks, mushrooms and lardons in a cornstarch or potato starch slurry. It won't alter the taste, but will add thickness and 'creaminess' to the dish.

        4 Replies
          1. re: AdinaA

            yes, in fact it will help some of the fat adhere to the veg

            1. re: AdinaA

              2nd reply.

              When making quiche I have never bothered to sautee mushrooms or onions, I just dice them fine and they cook just fine in the baking process (no precooking needed).

              Sauteeing the leeks sound interesting, I might try that sometime.

          2. Generally quiches are a form of what I've done is used Ruhlman's ratio of 2 parts liquid to one part eggs. 4 (large) eggs is roughly 200grams (@50grams per egg), so I would go 400 grams of whatever liquid you choose (I've done chicken stock, and it's delicious...but you can use soy milk, you can even use water, provided you add salt [necessary to create ionic bond with egg protein...but i digress]).

            As with any custard, you're relying on egg proteins to set up a mesh that holds in the liquid. So cooking low and slow is crucial, and you want to take it out while it's still a little jiggly, because it will continue to cook (but I'm sure you know that already Adina)
            Anyway, if you decide to use tofu, I would treat it like an additive (as opposed to a texture enhancer), and sautee it first along with your veggies...and then to assemble - I would blind bake the pie (15-20 mins should be enough) mix your eggs and liquid really well (should be foaming), line your pie with the cooked veggies and tofu (not the bacon), pour the egg/liquid mixture over top, crumble the cooked bacon over, and bake.
            As for the bacon fat, I don't think it would be necessary, and honestly I'm not sure what would happen if you do add it in when mixing the liquid and eggs, but I would say leave it out.

            1 Reply
            1. re: koshergastronome

              Thank you. Those ratios are really useful.

            2. Julia Child says cheese is a modern innovation. That traditional quiche Lorraine was bacon and eggs (well, bacon, eggs, real cream, real butter)

              I'm very grateful for the advice as I continue to think about this.