![]() ![]() When making a variety of different quiche recipes for a large gathering, or simply making several quiche crusts to store in the freezer, I prefer to use Mason Jar Lidsas an easy and very affordable mini quiche pan. While I do own half-a-dozen lovely tart size baking dishes I like to use when its just me at home, I do have a better idea for a larger gathering. Unlike a full size quiche which can take an hour to bake. Eggs, cheese, garlic and lots of thyme go into the crust and bake to perfection in under 30-minutes. I knew I had to create a simple quiche that had few ingredients but definitely showcased the flavor of the fresh thyme from my garden in it.Ī simple, easy to assemble pie crust, or a store bought crust if you are really short on time. The thyme popped and sizzled and released the most amazing scent, which also imparted a beautiful flavor into the potatoes. He just tossed entire twigs of thyme in the hot pan. It was his heavy handed use of thyme dropped into the hot cast iron pan along with the potatoes that amazed me. ![]() The co-owners, Michele and Mike Doyle with Rob and Patrice Pniewski, are relocating the restaurant and expanding at its new Halcyon location. The first dish I learned to make, using fresh thyme was a Master Class video with Gordon Ramsay teaching Fondant Potatoes. Never Enough Thyme, which opened its first location in Alpharetta, is a family-owned-and-operated gourmet restaurant that specializes in high-quality, homemade food. While I first started growing thyme in my garden, which was a failure, then in pots on my deck, which did better, it was the pots I maintained indoors over the winter that taught me something about thyme it doesn’t like it too hot! Thyme Grows Well In Pots They are more intense than oregano or marjoram and so not much is needed when cooking with it. Thyme is a tiny cluster of leaves that are huge in flavor. This approach gave me more time to tend to my thyme and less time stuck in the kitchen during those healthy moments outside. It also allowed for me to make several crusts in mini tart shells, freeze those and just take them out when ready to fill and bake them. Individual portions allows for easy transport to anywhere in the garden, poolside, or deck. I wanted a simply yet luscious quiche I could make in advance, and small enough to serve individual portions. My newest quiche, however, was created for the summer, a time when my gardens are bursting with herbs and veggies and I want to be outside. On one occasion, when the request was for a gluten-free crust (ugh), I created one of the best quiche recipes ever: Potato Crusted Quiche! It was like a nest of home fries with lots of yummy, eggy things inside! Potato Crusted Quiche Never Enough Time The quiche repertoire in my family has grown over the years some want meat, others don’t, a variety of dairy-free options and gluten-free options have begun to replace our classic quiche. Something we can make a day in advance and pop them in the oven for a special brunch together. Quiche, in my family, has always been that traditional dish we make for holiday brunch gatherings. When the summer garden is bursting with Thyme, there never seems to be enough time to enjoy a leisurely quiche, so let’s make a mini Thyme quiche we can easily transport to our patio for brunch. ![]()
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