Gimme a Little Quiche

It's Valentine's Day! I know, you don't care.

Today's great for shops selling greeting cards, chocolate, and sad, overpriced roses, but shouldn't we be showing our loved ones how special they are every day? So don't feel obligated to make this quiche right now. Make it tomorrow, or sometime in the Spring. Honestly, any time is a good time for a quiche. (No need to make it fancy, either, though the mushrooms are damn cute, aren't they?)

I like aged Gouda for its rich and nutty flavor, and its pleasantly crystalline texture. A staple on my cheese board, I've even grated the stuff over pasta. But mostly I just snack on it. 

Also: I'm lactose-intolerant, and aged Gouda is virtually lactose-free. And everyone knows lactose-free cheese makes a much better gift than supermarket flowers.

Gouda Quiche 

For the quiche

1 pie crust (homemade or store bought)

6 large eggs

1/2 cup heavy cream

1/2 tsp salt

Black pepper to taste

1 wedge of A Dutch Masterpiece Gouda cheese, shredded (rind removed)

2 (10oz) boxes frozen spinach, thawed, and excess moisture squeezed out

Optional decorations  

Pie crust scrap mushrooms (crust scraps, food coloring, sesame seeds)

Prosciutto

Pansies or other edible flowers

To make the quiche

Preheat your oven to 400°F.

Place the pie crust in a 9-inch pie plate. Trim off any excess and save the scraps for decorating. Set aside.

In a large bowl, whisk together the eggs, cream, and salt. Add black pepper to taste. Stir in the shredded Gouda and spinach.

Pour the mixture into the unbaked pie crust. Bake for 30–35 minutes, until the quiche is just set and the crust is golden brown.

Optional decorations: 

While the quiche bakes, use your pie crust scraps to make mushroom stems and caps. Shape them like you would clay or Play-Doh.

To color the caps, lightly paint the dough with food coloring, then sprinkle with sesame seeds. Bake on a parchment-lined cookie sheet for 8–10 minutes. (I used toothpicks to hold mine together, which worked surprisingly well.)

You can also add edible flowers and prosciutto rolled into little roses for extra flair.

Optional option: Just shove the prosciutto directly in your mouth. Highly recommended.

Once the quiche has cooled slightly, decorate, slice, and enjoy.

A Dutch Masterpiece showcases the art of traditional Dutch cheesemaking through its collection of aged, specialty cheeses crafted in the Netherlands. Made with high-quality milk and patiently matured for complex flavor and distinctive character, each wheel reflects generations of expertise. From the caramel notes of Rembrandt Gouda to other bold, expressive varieties, A Dutch Masterpiece cheeses deliver gourmet depth, beautiful melt, and standout taste for entertaining, cooking, and everyday indulgence. www.adutchmasterpiece.com

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

Posted on Minxeats.com.

Ivy Talks Maryland Fried Chicken: Crispy, Juicy, Legendary

Okay, listen up, chicken fans. Maryland fried chicken is not your average, slap-it-in-the-fryer bird. This is crispy, golden perfection with juicy meat that practically sings when you bite into it. And the gravy? Creamy, dreamy, soul-hugging goodness. Look, some cooks swear by shallow frying, others by frying-then-steaming, and honestly? I’m here for the science. Fry first for that crunch, then steam to get the meat cooked all the way through without drying it out. That’s the secret handshake of Maryland fried chicken.

Seasoning? Simple is best. Salt, pepper, maybe a sprinkle of Old Bay if you’re feeling fancy. That’s it. Don’t go adding a million herbs and calling it Maryland. It’s humble, it’s straightforward, and it’s perfect.

Now, history nerds, brace yourselves: this bird is famous. Like, world-famous. The French culinary legend Auguste Escoffier put it in his 1903 Le Guide Culinaire—breaded, pan-fried, served with bacon, corn cakes, and fried bananas. Yes, bananas. Don’t knock it ‘til you’ve tried it. And get this: it even made it onto the Titanic’s first-class luncheon menu on April 14, 1912. Talk about dining in style…before the iceberg, anyway.

So here’s the Ivy seal of approval: shallow fry, steam a bit, serve with a cream gravy that coats your spoon like a hug, maybe toss some biscuits on the side, and you’re golden. Crispy, juicy, legendary—Maryland fried chicken is basically a cultural icon, and if you don’t believe me, your taste buds will set you straight.

Maryland Fried Chicken

Ingredients:

1 chicken, cut into 8 pieces

1 cup flour

1 teaspoon salt

¼ teaspoon pepper

Fat for frying (lard, vegetable oil, or both)

Unsalted butter

1 cup milk

Method (aka how to make magic happen):

Toss the chicken in seasoned flour in a zip-top bag. Shake it like you mean it. Save 2 tablespoons of flour for later.

Heat ¼ inch of fat in a heavy skillet (cast iron if you have it). Fry chicken skin-side down for 5 minutes, then turn and cook for 3 more. Cover and steam for 8–10 minutes. Internal temp should hit at least 165°F. Brown more if needed. Crispy skin is king.

Remove chicken, leaving 2 tablespoons of fat in the pan. Add butter if there doesn't seem to be enough fat. Whisk in reserved flour until smooth. Gradually add milk, whisking constantly, until thick enough to coat a spoon. Salt and pepper to taste.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

Posted on Minxeats.com.