{"id":94682,"date":"2020-01-23T13:15:19","date_gmt":"2020-01-23T17:15:19","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=94682"},"modified":"2020-01-23T12:23:40","modified_gmt":"2020-01-23T16:23:40","slug":"thursdays-are-for-cooking-68","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=94682","title":{"rendered":"Thursdays Are For Cooking!"},"content":{"rendered":"

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This is AW1Ed’s personal recipe for Quiche Julia Childs, which he got from the Late Great Julia Childs,\u00a0 who (in case you were not around during WWII) acted as a spy for the US government during World War II.\u00a0 There’s a video at the end, too.<\/p>\n

Making a double batch, one for tonight and one for the freezer. I like the trick of adding the eggs to the measuring cup, and and then
\npouring in the dairy to the desired mark- no guessing! I also cheat and get store bought pastry shells and blind bake (375 degrees for 10
\nminutes) them when thawed.<\/p>\n

Quiche Julia Childs<\/strong><\/p>\n

Servings 4-6 Units US<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 eggs (or 2 eggs and 2 egg yolks)<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 and 1\/2 cup whipping cream, half and half or milk<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 teaspoon salt<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 pinch pepper<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 pinch nutmeg<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2-1 cup grated swiss cheese<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 -2 tablespoons butter, cut into pea-sized dots<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 8 inches pastry shells, partly cooked<\/p>\n

(He also adds sliced ham.)<\/p>\n

Directions:<\/p>\n

1.\u00a0\u00a0\u00a0\u00a0 To partly bake the pastry shell:.<\/p>\n

2.\u00a0\u00a0\u00a0\u00a0 Bake in middle of oven at 400 degrees F. for 8-9 minutes.<\/p>\n

3.\u00a0\u00a0\u00a0\u00a0 For filling:.<\/p>\n

4.\u00a0\u00a0\u00a0\u00a0 Preheat oven to 375 degrees F. Place oven rack in upper third of oven.<\/p>\n

5.\u00a0\u00a0\u00a0\u00a0 Beat eggs.<\/p>\n

6.\u00a0\u00a0\u00a0\u00a0 Add enough cream (or milk or cream-milk combination) so that
\neggs and cream measure 1 1\/2 cups total.<\/p>\n

7.\u00a0\u00a0\u00a0\u00a0 Add salt, nutmeg and pepper; mix through.<\/p>\n

8.\u00a0\u00a0\u00a0\u00a0 Stir in cheese. Check seasoning.<\/p>\n

9.\u00a0\u00a0\u00a0\u00a0 Pour into pastry shell and distribute butter pieces on top.
\nPlace on baking sheet.<\/p>\n

10. Bake 25-30 minutes or til puffed and browned.<\/p>\n

11. Slide quiche onto a hot platter and serve.<\/p>\n

The following video is Miss Julia’s demonstration on how to cut up a whole chicken.\u00a0 Save the liver!!!!<\/p>\n