Quiche is one of those meals that appeals to me at any time of the year. The choice of ingredients is truly only limited to one’s imagination and what’s in your fridge or pantry. In this particular quiche, I opted to use bacon as my ‘crust’ since it was filled with vegetables.
I have been wanting to make some savory ‘madeleines’ for a while and think they will compliment this quiche well.
The madeleine or petite madeleine was first created in northeastern France in the Lorraine area. Technically — they are tea cakes, not cookies and are nothing like scones, very light, puffy and soft — not heavy at all.
Madeleines have a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
The appeal of them is how easy they are to make, how cute they are and how light and airy they are. And while they’re delicate and generally a sweet cake, madeleines hold up to having cheese and onion added to them as well. Many savory versions exist so I decided to go with a cheese madeleine today.
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- Dried Thyme, optional
- 1/3 cup unsalted butter
- 1 Tbsp liquid honey
- 2 large eggs
- 1/2 cup self-raising flour
- 50 grams Parmesan & sharp cheddar combo, finely grated OR cheese of your own choice
- 2 Tbsp plain yogurt
- 1/4 tsp salt
- 6 slices bacon
- 1/2 leek, trimmed, thinly sliced (use both white & green parts)
- 6 large mushrooms, sliced
- 1/4 tsp dried thyme OR 1 tsp chopped thyme leaves
- 2 small potatoes, cooked & sliced
- 1 cob sweet corn, kernels removed OR canned corn kernels, drained, about 3/4 cup
- 100 grams Parmesan or Gruyere cheese, shredded
- 3 large eggs
- 3/4 cup 1/2 & 1/2 cream OR milk
- 1 pinch crushed red pepper flakes, optional
- 1 Tbsp dried chives
- 1/2 tsp EACH garlic & onion powder
- salt & pepper to taste
Ingredients
Parmesan / Cheddar Madeleines
Bacon Crusted Vegetable Quiche
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- Preheat oven to 350 F. Grease depressions in madeleine pan. (If you are using a regular size it will have 12 or the mini size you will have enough batter for 36). It is a good idea to dust the pans with flour as well, tapping out any excess. Sprinkle dried thyme leaves in depressions of pans.
- In a small saucepan, melt butter & honey; remove from heat & cool for 10 minutes. In a bowl using a hand held mixer, beat eggs until pale, thick & doubled in volume.
- Using a large metal spoon, gently fold butter mixture into eggs. Next fold in flour, cheeses, yogurt & 1/4 tsp salt until combined. Divide between madeleine cups but don't smooth out.
- Bake until risen & golden. The time will depend on whether you are using a regular or petite size madeleine pan. Cool in tin for 5 minutes. Firmly tap tin on surface to loosen the madeleines, then carefully invert onto a wire rack to allow them to fall out onto the rack.
- Preheat oven to 350 F. Line a 8-inch round baking pan with foil paper.
- In a skillet, fry bacon until lightly cooked but still pliable, 3-4 minutes. Remove the bacon from skillet & blot on paper towel. Drain all but one Tbsp of bacon drippings from pan.
- Add the leeks, mushrooms & thyme; cook over moderate heat until veg are tender crisp but not browned, about 5 minutes. Microwave potatoes & slice; drain corn (or cook corn on cob & remove kernels). Grate cheese. In a bowl, whisk together eggs, milk & remaining spices.
- Line the sides if baking pan with slices of bacon. Layer bottom with sliced, cooked potato & half of the cheese. Top with corn kernels & leek/mushroom mixture. Pour egg/milk mixture carefully over vegetable mixture. Sprinkle with remaining cheese.
- Bake for 40 minutes, until the quiche has puffed up slightly & browned. Test middle to make sure eggs have set. Remove from oven & allow to cool for 2-3 minutes. Remove from pan & serve with savory madeleines.
