I hate eating out on the weekends in Buenos Aires, especially for brunch.
Overcrowded, overpriced, and a limited menu guarantee a let-down meal and a “I should of known better….”
ESPECIALLY when I can do it for a fraction of the cost and all while wearing my slippers and listening to my own music.
Most mornings I stick to fruit or grains, but every now and then I enjoy an egg or two.
Runny yolks = Deliciousness
This particular Saturday morning I was feeling exceptionally lazy from the rain and decided to throw something together with things that were already in the house. The result, a New Orleans inspired veggie quiche and creole salad.
- 1 zapallito, round green vegetable in the squash family
- 1 onion, cebolla
- 1 garlic clove, ajo
- 1/4 red pepper, morrone rojo
- green onion, verdeo
- 5 eggs, huevos
- 2 yolks
- Tony Chachere’s Creole Seasoning
- big splash of cream, crema
- butter, manteca
I was a bad girl and didn’t measure ANYTHING for the crust. I should of used the classic Pate Brisee, recipe follows, but instead I took a chunk of butter and a couple handfuls of flour and smashed them with my hands which resulted in a halfway decent crust. After incorporating the butter into the flour I pressed it into my cast iron and threw it in the oven til the edges started to brown.
While the crust was baking I prepped my vegetables and put the wok on a high flame. Once the wok was starting to smoke I added a bit of butter and the onions. When cooking with a wok, make sure to keep the contents moving. This promotes even cooking without anything burning. Also, woks are designed to incorporate a certain taste that develops from the movement and smoke caused from the shape and high heat. I have a slight obsession with woks, and cast iron.
After the onions start to color add the peppers, zapallitos, and garlic. Continue to toss. Keep an eye on the veg, you don’t want to cook them all the way since they will cook again in the oven. Season with salt & a little Tony’s.
In a large mixing bowl beat the eggs and yolk, hard. Add cream, green onion, Tony’s, salt & pepper and mix well. EVERY cocina in the South has Tony’s, a typical Creole mix that’s commonly substituted for salt. I am a big fan and recommend it with fried eggs and roasted vegetables.
Pour the mixture over the baked crust and return to oven. Ideally you want to bake quiche at 350° for 30ish minutes or until the eggs set. Don’t let it rise, it’s a sign that it’s overcooked. Serve immediately.
Pate Brisee 8″ broken or flaky dough
- 200g AP flour sifted, harina 0000
- 100g chilled butter, manteca muy frio
- 5g salt, sal
- 1 egg mixed with 10mL water, 1 huevo con 10mL de agua
Cut the cold butter into small pieces and incorporate into flour and salt. When mixture is sandy with no visible butter lumps, make a well with the flour and put the egg mix in the center. Using a fork slowly incorporate flour into the egg then mix with hands. DON’T overwork the dough, you don’t want gluten to form. Cover with plastic wrap and allow to rest in the refrigerator for at least 30 minutes.
* Pate brisee is best made quickly in a cool environment with decent counter space as you will have to roll it out. When working the butter into the flour it’s best to use a pastry scraper as opposed to your hands to prevent the butter from melting.