October 26, 2006


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Whip up a quiche
Hearty dish easy to bake or buy
By Susan Reilly  news@hippopress.com

Years ago, between college and working at 9-to-5, I cooked at a pub where I learned t, how to make a great quiche.

The pub’s scruffy fry cook taught me to make a quiche that had a dollop of mayonnaise and a teaspoon of flour in it. We varied the filling week to week but mostly it was the garden variety ham and cheese (quiche Lorraine) and broccoli and cheese. This guy’s recipe was creamy, moist and easy.

Not as tricky to whip up as a soufflé or a pan of risotto, with quiche the thing is to find a recipe you like. Once you have that, what you put into a quiche is only limited by your imagination.

One tip: whatever you fill your quiche with should be chopped and cooked first. Meats should always be cooked and vegetables at least blanched or quickly sautéed. Onions are better caramelized, mushrooms lightly sautéed to release their earthiness, and broccoli lightly blanched.

Otherwise, a quiche is fairly easy to put together. Fill an uncooked pie crust with a mixture of about half a dozen eggs, a couple of cups of a liquid/cream combination and your chosen meat, vegetable and cheese combination.

But you don’t have to make it. Throughout southern New Hampshire, quiche seems to be a lunch staple on menus. And several places, like Jerome’s Delicatessen in Londonderry and Manchester and Angela’s Pasta and Cheese in Manchester, sell whole quiches that simply need to be re-heated to serve.

At Patisserie Bleu in Nashua, owner and chef Deb Soby makes deep dish-quiches everyday for lunch. Soby changes the fillings week to week depending on what is in season.

She has been making quiche for more than 20 years and has tweaked her recipe to the point where she is happy.

“My very first quiche, many years ago, was Bisquick’s ‘impossible quiche.’ Everything was tossed into a blender and when it came out of the oven, it had a crust and all. Truly impossible,” she said.

Tom Eddleman, chef and part owner of the Grainery in Nashua, says that real men eat quiche — lot of quiche, in fact.

“I guess that if you think of it as an egg pie, and not quiche per se, it is all good,” he said with a laugh.

Eddleman admits that he is not a pie guy, so he can not appreciate the “anything in crust is good” ideal, but adds that he makes a lot of quiche because he sells a lot. At the Grainery, the quiche is a hearty deep-dish and the fillings change regularly.

Quiche is a quick way to use what you have on hand — leftover rotisserie chicken, beef cooked on the grill, ham, any cheese and vegetables. Plus, with quiche, you only need about a half cup of whatever fillings .

Keep crust on hand, and it is likely you already have all the fixings for a great quiche. If not, head out and grab a slice, or a whole pie. It is quick, easy and yummy.

Where to get a slice
• Angela’s Pasta & Cheese, 815 Chestnut St., Manchester, 625-9544
• Black Forest Café, 212 Route 101, Amherst, 672-0500
• Country Tavern, Amherst St., Nashua, 889-5871
• Ecos Café, 704 Milford Road., Nashua, 881-9635
• Grainery, 36 E.Otterson St., Nashua, 889-9524
• Jerome’s Delicatessen, 44 Nashua Rd., Londonderry, 425-1820; 393 Bridge St., Manchester, 623-5388
• Jewell & the Beanstalk, 793 Somerville St., Manchester, 624-3709
• Madeline’s, 124 North Main St., Concord, 224-5353
• Patisserie Bleu, 215 Main St., Nashua, 886-0007
• Puritan Backroom, Hooksett Rd., Manchester, 669-6890

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A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
A picnic — it’s romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead — run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
It’s not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken — no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: it’s what’s for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
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