Introduction: Yukon Quiche
If you ever visit the Yukon you will find things are sometimes a little different. For instance, many people hunt for moose to put on their table. They might also tan the hides and so on. So it isn't unusual to find moose in place of other more familiar meats.
You are more likely to find fresh salmon, halibut and arctic char than you are to find other more southern fish. At a buffet you are likely to find the meat in your stew is moose, or caribou or in some dishes, bear or porcupine.
Since stores are often quite distant, obtaining the ingredients for the quiche can sometimes be a challenge but people in the Yukon seem to thrive on challenges.
You start with a pie shell. If you are distant from a store that might mean you have to create the pastry but if you are lucky you might be able to start with a frozen store bought pastry shell.
Next you round up your most basic quiche ingredients, that being, eggs, milk, cream and onions. Next you look in the fridge and freezer to see what looks interesting. In this case it was some ground moose meat.
Step 2: Getting It Together
Next came some bacon (what is a quiche without bacon),
Then there is that sausage that was left over from the perogies. And the cheese. I am adding camembert and a tiny bit of blue cheese. Some people add mayonaise, I don't but I am thinking about throwing in a bit of the spinach dip that is in the fridge.
For an 8 inch pie crust, I use about 5 or 6 eggs, some people use more and some use less but add flour.
I add up to 1 cup of liquid, usually cream but milk works too. I whip the eggs until they are well mixed and then I add the cream or milk and whip it again to mix. I add a small amount of garlic and onion powders. I then drop small amount of the spinach dip and crumbled blue cheese and whip the mixture so that the dip and cheese are well distributed.
Then I take a 3 cup container and start putting in at least 1/4 cup of onions, lightly cooked and cooled, 1/4 to 1/2 of the Camembert round and cut into chunks (a knife kept warm in hot water helps), and then I add at least a 1/2 cup of moose meat (ground and cooked). Then I add about a 1/4 cup of bacon cooked and finely chopped. Let the bacon and any other cooked ingredients cool completely before adding them to the egg mixture.
At this point I begin to think about nutrition and go back to the fridge. I take out the broccoli and chop if very small. I cook it in a cover dish in the microwave for a minute and let it cool. I don't think that a serving of spinach is covered with the spinach dip so I take some of that and kale and chop them both fine. The spinach is fresh but you could include frozen just drain it very well. There is a green pepper hiding under the spinach so it gets chopped fine as well. Since I have a bit more than 2 cups of ingredients, I stop there. Feel free to substitute or add additional items, we do. The secret to integrating some healthy vegetables into a meal is to chop it very fine and tuck it in. Usually no one notices. Quiche lends itself to incorporating a wide variety of meat, seafood, vegetables, spices and cheeses. Try different ingredients from time to time.
I pour the egg mixture into the other ingredients and then pour the combined mixture into the pie crust. If you find that you have too much mixture for the pie crust, reserve the remainder for individual quiches using up the scraps of homemade pastry or using those small pie crusts in the store.
If you are cooking in a regular oven, you can cook the quiche at 400 degrees F for about 20 minutes and then drop the temperature to 350 degrees F and cook for another 25 to 30 minutes. If you prefer to cook at 350 degrees F allow at least a 50 to 1 hour cooking time. Be careful to watch the quiche during the last 10 minutes of cooking time in case the crust gets too brown. Different crust mixtures cook differently. You can cover the quiche with foil during the first half of cooking time to cut down on the chance of it browning too much and let it cook uncovered during the last half of the cooking time.
Step 3: Wait a Minute - Where Is the Cheddar
There has to be cheddar. And right you are but to stop it fading totally into the mixture during cooking I save it to almost the last of the cooking time then take the shredded cheese and liberally coat the top of the quiche. It only needs a few minutes on the hot quiche and hot oven to melt it so you have to watch carefully and be prepared to pull it out as soon as the cheese melts. Let it rest for a few minutes while you get the rest of what needs doing done and then serve. I can be cut using a hot knife blade or pizza cutter,
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