Rich and Creamy Quiche with Brie Cheese and Smoked Ham

Mon Apr 14, 2014 12:39 pm
Comments: 7 Views: 8425

We got inspired to make this quiche after watching the movie "The Waitress". Even though we had mixed feelings about the movie, the pies in it looked fabulous, and we particularly got interested in this one, which the lead character named "I Don't Want Earl's Baby Pie." She laid soft Brie cheese and smoked ham in a dough-covered dish and poured over the egg batter in a sunny kitchen and even though we didn't get to see the end-result, the idea of Brie and smoked ham quiche stuck, and here we are.

The result was very good. The cheese and the ham gave nice body and flavor, we made a flaky crust and a very rich batter (don't try to calculate the amount of calories, just enjoy it...) and it all came together wonderfully. Our pie dish was a little too small so we placed the rest of the batter in some individual ramekins and cooked with some Brie and ham as well. To go with this brunch-like dinner we drank mimosas and served fresh fruit on the side.


  • Nice chunk of Brie cut in about 10 slices
  • Smoked ham, about 1 cup diced
  • 1/4 onion, chopped

Egg batter:

  • 4 eggs
  • 1 pint of heavy cream
  • Salt, pepper, and nutmeg
  • 1 batch of pie dough (listed below)


Roll the pie dough out and place in a pie dish. Blind bake the dough in a 425 degree oven for 1o min, preferably with some uncooked beans in it to push it down. Sautee the onion and the ham. Take the pie dough out of the oven, and place the Brie slices on top, add the ham and onions, pour the batter over. Place in a 350 degree oven for about 30 min. Let it cool down for about 20 min before cutting it open.


One batch of pie dough:

  • 6 tablespoons butter, chilled
  • 2 tablespoons Crisco, chilled
  • 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
  • 1/2 teaspoon table salt
  • 1/4 cup ice water, or less


Cut butter and Crisco into small cubes and chill for 10 minutes or so. In the food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and Crisco and pulse 10 times. Remove lid of food processor and add ice water. Replace lid and pulse a few times until it holds together. Place the dough in a zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes or longer.

French Creamy Lentil Soup

Sun Nov 10, 2013 9:09 am
Comments: 5 Views: 15967
This lentil soup comes out so wonderfully - the flavors are nicely balanced and perfectly put together. We always try to follow this recipe exactly to the point - do not deviate from the proportions or you wont get as nice a result.

Servings: 4


  • 3 strips of bacon sliced into small pieces
  • 1 large onion
  • 2 medium carrots
  • 3 cloves garlic
  • 2 tsp thyme chopped
  • 1 can diced tomatoes 14 oz
  • bay leaf
  • 1 tsp salt
  • pepper
  • 1 cup lentils washed (preferably lentils de puy)
  • 4 1/2 cups broth
  • 1 1/2 cups water
  • 1/4 cup white wine

Fry bacon pieces until crispy. Put in diced onion and carrot into the pot and cook with the bacon, press garlic and let it cook for a few minutes. Add tomatoes and lentils, cook 8-10 min on medium low heat. Add wine, bring to a simmer, add broth and water.

Cook for 30 min on low heat, partially covered. When soup is cooked nicely, puree 3 cups of soup in a blender and add 1 1/2 tsp balsamic vinegar. Salt and pepper if needed, add fresh parsley and serve with a dollop of sour cream.

Shrimp Coconut Curry

Wed May 30, 2012 9:07 am
Comments: 0 Views: 1711

I had such a craving for fish and curry, and started looking for some interesting ideas online. I found several recipes for chicken curry that looked so delicious, so i decided to use shrimp instead - although i think the shrimp could easily be replaced with pieces of white fish or salmon. This recipe is a mix of the various recipes i was looking at and turned out nicely. The sauce is spicy but not too hot and the dish has hints of sweetness complimenting the flavorful curry. The coconut lingers in the background as well providing a nice smooth base for the shrimp.

Servings: 4


Canola or peanut oil
1 small onion, chopped
1 red pepper, diced
4 cloves of garlic, finely diced
1 tbsp fresh grated ginger
1 small green squash, diced
1 can of coconut milk
Shrimp, raw and cleaned (about 12-14 oz or about 2 cups)
1 tsb of cornstarch stirred in 1 tsb of water
2 tbsps of shredded coconut
Herbs & Spices (to be varied according to taste):
1 tsp salt
1 tbsp sugar
2 tbsp curry powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp dried basil
1 tsp dried red pepper flakes
1/2 cup fresh cilantro, chopped


Sautee onion, pepper and squash in oil for a few minutes on medium heat. Add garlic and ginger as well as salt, curry, cumin, coriander, basil and red pepper flakes and cook for a few more minutes. Add coconut milk and sugar and let cook for a little while longer. Taste the sauce and adjust spices according to taste. Pour in the cornstarch mixed with water if the sauce is too thin and let simmer until thickened, put in the shredded coconut. Finally put the raw shrimp in the sauce and cook for another 3-4 minutes. Garnish with cilantro and serve with rice.

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