Speaking of magazines, I also wanted to mention that the December issue of Yummy Magazine in the Philippines features a new recipe by yours truly (and for great comedic effect, there’s an accompanying picture of me as well–so I’m told).
The recipe I contributed to Yummy is a Bitter Melon and Bacon Quiche,
which is pretty much my take on the classic Pinoy dish of Eggs and
Ampalaya, combined with the more western Quiche Lorraine (ooh lar lar).
Mmmm. Bitter melon and bacon, together at last.
This all came to be when, a couple months back, one of the kind folks at Yummy emailed and asked me if I had any ideas for a holiday side dish. So I sent them back a long, drawn-out recipe that is now (understandably, and thankfully) a whittled down and more streamlined version of what I sent them. I gather that the editors at Yummy must frown upon unnecessary parenthetical statements and vague references to cartoons and little-known rap lyrics (I kid, I submitted only a very straight-forward recipe).
What up, home slice?
The Bitter Melon and Bacon Quiche is really easy to prepare. Just cook some chopped bacon in a pan, set the crisped bacon aside, then saute some onions, garlic, and bitter melon in the bacon fat. After the veggies are softened, throw them into a baked pie crust with the crisped bacon, some shredded Queso de Bola (Edam) cheese, and some eggs and cream. This all bakes together to form a tasty egg and cheese custard studded with a great pairing of bitter ampalaya and salty bacon.
Quiche Quiche Bang Bang
If anyone in the Philippines is interested in the exact recipe for
my Bitter Melon and Bacon Quiche, please do check out the December
issue of Yummy Magazine.
And although I have no idea what the finished copy looks like since I have no access to Yummy Magazine here in the states (I’m still dubious if I’m really in there), I did receive a “draft” of my recipe only a couple of days ago. The recipe printed in Yummy simply refers to using a “prepared pie crust” for the quiche,
whereas I originally provided steps for actually making this crust–but this was ultimately edited out for space. As such, I figured I would at least provide the specifics for the crust recipe here.
You don’t have to make your own crust for the quiche, you could just blind bake a ready-made store-bought crust in a pinch and then fill that with the custard mixture. But homemade crust is always better in my opinion.
Basic Quiche Crust
8 Tablespoons cold unsalted butter
1 1/4 cup all purpose flour
1/2 teaspoon salt
1/4 cup ice water
Cut the butter into small cubes and place in the freezer for five minutes.
In a large bowl, combine the flour and the salt. Remove butter from freezer and add to the flour. Using a pastry cutter, or your fingers, mix the butter into the flour until the mixture resembles course crumbs. Add the water 1 tablespoon at a time until the dough just comes together and can form a large ball. You may not need to use all the water.
Form the dough into a thick disk and cover with plastic wrap. Place the dough in the refrigerator and allow to rest for 30 minutes before rolling out.
On a lightly floured work surface, roll out the dough for the crust until it is 10-12 inches in diameter. Fit the dough into a 9-inch pie pan and trim the edges of the dough. Dock (poke holes) the bottom of the crust with a fork multiple times, then place the pie pan and dough in the refrigerator for 10 minutes.
Docking the crust
Preheat the oven to 425 degrees Fahrenheit.
Remove pie crust from the refrigerator. Place parchment paper onto the pie crust, then fill with dried beans or pie weights to keep the dough flat. Place the crust into the oven and bake for 10 minutes. Remove the beans and parchment paper, and continue baking the crust until it is golden, 10-12 minutes. Remove crust from oven and set aside until ready to use.
Reduce the oven temperature to 350 degrees Fahrenheit to bake the custard for the quiche.