Before you ask, I don't quite know what possessed me to make a crust with those green strips sticking out at the top, but there it is. We all just have to live with it....besides, they didn't really make any difference to the overall taste of this quiche. A little bit of aesthetics (or eyesore, whichever side you're on) never killed anyone, it just makes you see things in a different way.
This week's recipe on French Fridays with Dorie, our funkylicious online cooking group, is Spinach and Bacon Quiche...or rather, it was supposed to be. Due to dietary needs, I couldn't incorporate bacon into the dish, so I had to go with an alternative that was just as smoky and delicious - tofu strips marinated in smoky barbeque sauce. Now, meat purists would probably throw their arms up in the air and shriek their disdain that "Tofu is NOT meat...It's from a plant, for heavens sakes!" Agreed, but once the strips were fried to crispness, sliced and mixed in with the rest of the filling, you couldn't really tell any difference. If it makes anyone feel better, let's just call it tofu bacon and move on...
Delicious impostors: Tofu strips slathered in Smoky BBQ sauce and water spinach
As for the other main ingredient, I didn't have regular nor baby spinach on hand so I used its cousin, water spinach, instead. Water spinach or kangkung is a regular feature in many Southeast-Asian dishes and they usually can be found in Chinese supermarkets. We always seem to have a bunch of these lying around in the kitchen somewhere so it was just convenient to utilise them.
And the crust... oh yes I know you're all waiting for an explanation for this madness. I mean, it wasn't like I planned it or anything. On a whim, I pinched off about half-a-fistful of my regular dough, kneaded in a teaspoon of matcha (green tea) powder and rolled this dough into thin ropes about the size of French green beans. The ropes were cut into 1-inch strips and lined upright at intervals alongside the edge of the tart pan. I then made thicker ropes with the regular dough and also lined them alongside the edge of the pan. Using my well-practiced press-into-and-upwards technique, I smooshed the regular dough against the edge of the pan and on top of the matcha strips until the regular dough reaches the top of the pan. In the process, the green strips will be pushed up at the top as they are being squished, such are the laws of physics. Anyway, don't bother reading this paragraph twice but just look at the pictures above and below and you'll probably get everything that I've just said in a glance.
I'm glad to report that everyone in the house loved this quirky-looking quiche. At first, my teenage son eyed the strips with some suspicion (despite the fact that I've been his mother his entire life! Did he expect that I'd changed? LOL). After finding out that the matcha hardly affected the overall taste of the tart, however, he happily dug into it.
I tried my best to stick to Dorie's recipe this week, I really did. But as you can see, I am born with renegade genes that simply wouldn't let me follow exact orders. Like the striped crust, I guess I'll just have to live with it.
This recipe comes out of Dorie Greenspan's cookbook, Around My French Table (pages 160-161). If you have the book, do join us every Friday as everyone in the FFWD group tries to cook the same recipe. To check out their quiche creations, click here.
30 comments:
I like the look of your quiche. The greens standing out in the crust make it look interesting and lures people in. Great post!
I love love love your quirky quiche!!!! Absolutely gorgeous!
I also love your decorative crust and your faux bacon plant imitation. Looks really good.
You are too funny! And tofu is awesome. So you roll with it girl!
I love seeing your variations on the recipe of the week! I'm sure it was delicious.
How interesting from the water spinach, tofu bacon to the green strips in the crust, this is a unique adaption of the original recipe. I enjoyed your take on Dorie's quiche and I bet it was delicious;-)
There are two packages of tofu calling my name in the fridge... but I never had tofu bacon in a quiche... I'm quite interested in how it tastes!
Doristas, thank you. Love all your quiche variations too!
@Cheap Ethnic Eats - Evelyne, it is termed cheap thrills! That's how I get my kick out of being in the kitchen...when I can get to play! LOL.
Elle Marie, I say...use them tofus! If you marinate them in smoky barbecue sauce then sauté them, that's how they'll taste - smoky. Not tofu-ey at all ;-).
I really like your crust and your creativity...enjoy reading your post to see what fun things you are dreaming up. And I just picked up some tofu...BBQ sounds like a great idea...thanks, I'll try it.
Many years ago hubby and I went to Metz with Tricia and we thought
it was really a beautiful place. Three of my sisters were born there. Hubby's
main recollection of Metz was the terrific salad he ate with chicken
livers on top. Believe me, there is no way I plan to try that one, Your
quiche looks fantastic and I'll bet it was delicious.
I used to be vegetarian, and I loved tofu of all kinds then and now that I eat bacon and meat again I still love it ... your smoky bbq slather looks yummy. I love that you made your life more complicated with the crust! Totally worth it from the looks of things - this is truly a beautiful quiche you've made.
I love the creativity that always comes alive when you cook! Beautiful quiche!!
Nana, your recollection of Metz is so delightful, I'm forgetting all about this quiche! I was there in my early 20s and safe to say, I didn't try that salad with the chicken livers either. But now that I'm in my 40s, I'm thinking that maybe I should have ;-). Thanks for coming by, Nana!
Trix, and I like the way you've simplified YOUR life with a crustless quiche! Maybe I should try to simplify a recipe sometimes, not overwork it... although this crust really did look jester-like and tickled my humor ;-).
Kathy thanks, you've said it so succinctly. I think I turn into a different animal when I'm in my kitchen...it's like I'm getting my daily fix with all the creativity! Other than that, I'm perfectly normal. Trust me ;-).
That looks gorgeous!! I love your decorated crust, too! :)
Thank you, Kate. I haven't finished looking round at all the other FFWD creations yet. I want to check yours out!
Every week you are so creative. It's a delight to read.
Allison, it's a delight (and often a surprise) that people are reading! Thanks for stopping by.
Hi Maya, Nice variation. Those renegade genes lend a delightful twist to your cooking.
Hi Maya! Ohhh this looks so delicious! I like how you spent extra time making the crust more decorative. It made this looks extra appetizing! What a nice creation. :-)
This is what I love from cooking..seeing one recipe, and make it your style!! I loved yours here!
I love your decorative crust...adds personality :)
Nice job with the bacon sub...gorgeous quiche!
Namiko, Cristina and Alisha, thank you so much for your kind comments and for dropping by. It was a lot of fun making this funky crust!
Maya- This quiche is beeeutiful! Wish I could have a piece now! I'm soo intrigued by the water spinach. I have never heard of it, but there's a huge Chinese market in town, so I am going to have to look for it. You always inspire me!!
Lol! I love the green bits! It's amazing how some things (as strange as they may seem) just scream to the world who we are! And those that love us just take it in their stride and don't ask to many questions (most of the time)!
Never heard of water spinach, looks great tho!
How very creative and what interesting substitutions. The finished quiche looks pretty!
What personalization you've achieved with your quiche - definitely one of the most unique in the group! I think the green bits sticking out remind me of freeze frame photos of a drop of water splashing and the resulting pattern. Also have more ideas now what to do with my own tin of matcha!
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