RISE AND SHINE KAUT43 OKC
Well, it is no secret that I love a good brunch. I mean one that covers the garment of savory and sweet, breakfast to lunch, bread to pastry, and juices to libations. It is all good with me!
Since we have Easter coming up very soon, I thought it would be fun to highlight two of my favorite Brunch-Go-To items: A delicious springtime quiche of spinach, asparagus and Gruyère cheese, and a wonderful dairy free creamy drink popular in Mexico called Horchata that can be “spirited" up with rum or consumed as is. It’s delicious!
I love making this quiche! It’s a twist on a classical French spinach and gruyère styled quiche, that I have taken the liberty to make my own with some special additions. Not baked in any old pie pan, although you could make two out this recipe, but baked in one large cheesecake springform pan or large round cake pan.
Farm fresh eggs from my favorite Oklahoma family farm, The Farm On Fishmarket truly makes this quiche special. Using quality ingredients ALWAYS makes the difference!
For The Crust:
2 cups all purpose unbleached flour
5 tablespoons frozen Butter Flavored Shortening, cubed(I keep plain and butter-flavored Crisco baking sticks in my freezer. Always at the ready for biscuit making and pastry crusts)
8 tablespoons cold unsalted butter, cubed
1 1/2 teaspoons Kosher Salt
5-6 tablespoons ice water
In a food processor add the flour along with the salt and pulse a few times to combine. Add shortening and butter, pulse to course corn meal size. With the processor running, one tablespoon at a time, add the ice water. When the dough balls up with the processor running.
Chill the dough at least thirty minutes. Preheat your oven to 400 degrees and prepare a tightly fitted8” springform pan by spraying the bottom and sides with cooking spray. Roll out your dough to1/4 inch thick. Fit the dough inside the pan, well placed on the bottom and sides, and allowing for slack. Let the dough overhang the sides. Fork the sides and bottom lightly and bake approximately 10-12 minutes or until lightly golden… not fully cooked. Prepare the filling.
For The Filling
1 dozen large eggs
1-quart heavy cream
2 cups shredded gruyère cheese
3 tablespoons butter
8-10 asparagus spears about 3” long
1 cup chopped yellow onion
6 cups fresh spinach stemmed and rough chopped fresh spinach
4 cup fresh arugula (rocket), rough chopped
1/4 cup minced fresh chive
1 tablespoon Soul-Licious Soul Food Seasoning
1 teaspoon ground nutmeg
- Heat a heavy bottom sauté pan and add the butter. Once the butter has melted and the foam has subsided add the onion and begin to sweat. No, not you... the onion. Sweat is a culinary term meaning to cook gently until tender. Add in the arugula and spinach in batches. Cook one batch does then add the rest. Season with the Soul-Licious Soul Food seasoning and the nutmeg. Once all the arugula and spinach are cooked, set aside to cool.
- Crack your fresh large eggs into a large mixing bowl. Add the heavy cream and mix by hand or by a mixer. Mix until well blended… you are not looking for volume so do not be concerned with incorporation a lot of air. Add in the minced chive and mix to combine.
- With your par-baked pie crust at the ready, place the springform pan on top of a parchment lined cookie pan. The pan will probably leak a bit, and this will help top know burn and smoke up your kitchen with burnt drippings in the oven.
- Spoon in the cooked spinach and arugula mixture; evenly disperse in the bottom of the crust. Add the shredded gruyère cheese and spread out evenly on top of the cooked greens. Pour the egg, cream and chive mixture into the springform pan. Mix around gently with a fork to ensure the custard is penetrating through the greens and spinach properly. Place the asparagus spears on top of the raw quiche in a star pattern, with the asparagus tips pointing out towards the sides.
- Reduce the oven temp to 325 degrees and cook slowly for 1 hour and 10-15 minutes, or until the quiche has a slight jiggle in the center.
- Remove from the oven and ket the quiche rest at least 30 minutes or longer if possible. Trim the excess crust overhang and run a paring knife along the edge of the pan. Unhinge the springform pan and gently remove the collar. Slice as desired but use the asparagus as a cutting templet. 8-10 slices per pie.
1 cup brown “basmati” rice (any brown rice will work)
1 1/2 cups blanched slivered almonds
2 cinnamon sticks (about 3” each)
1/2 vanilla bean split
3 cups (24 ounces) unsweetened almond milk
3 cupshot water
3/4 dark agave nectar
1/2 teaspoon Kosher Salt
- In a large mixing bowl combine the brown rice, almonds, cinnamon sticks and split vanilla bean. Pour in the hot water. Let the mixture cool, wrap the top in plastic wrap, and place in the fridge overnight.
- The next day, pull the vanilla bean and scrape out the vanilla bean caviar. Add the caviar to the mix, and discard the spent bean. Pour the ingredients in a blender, including the cinnamon sticks a cup at a time, then blend on high until smooth or the consistence of smooth oatmeal. Add another cup and keep blending ( With the blender not running. If you do not understand why you should not be running the blender at this time then get out of the kitchen. Go on now… GET!) Add 1 cup of the almond milk and continue blending. If your blender is getting too full, pour the entire blended contents into a separate bowl and continue blending the remaining unblended ingredients along with the agave nectar and 1 more cup of the almond milk.
- Place a large metal “chinois”/china cap, or fairly fine mesh strainer over a bowl, and line it with cheesecloth. A little at a time pour in the blended puree and move around with a spoon or spatula to release the liquid. Press down on the pulp with the spatula or spoon. Lift the cheese cloth up and twist the top into a satchel. Squeeze out as much of the horchata milk that you can. Discard the pulp and continue if there is more to be strained and squeezed.
- Once you have drained and squeezed all of the horchata that you can, add the pinch of salt and taste for flavor.
- Pour the horchata in a large pitcher and add the last cup of almond milk. Adjust the sweetness if needed by adding more agave nectar.
- To serve, pour into iced glasses. If you’re wanting a more “adult” version or Rum-Chata, add a shot or two of a dark rum into the glasses, then pour in the horchata.