Its only intangible ideas, concepts, beliefs, fantasies that last. Stone crumbles. Wood rots. People, well, they die. But things as fragile as a thought, a dream, a legend, they can go on and on. If you can change the way people think. The way they see themselves. The way they see the world. You can change the way people live their lives. That's the only lasting thing you can create.~ Chuck Palahniuk
I'm very disorganized this month that I'm late for the 5-Star Makeover Challenge hosted by Natasha of 5 Star Foodie and Lazaro, of Lazaro Cooks!. Our challenge was to take tailgate party food and turn it deliciously gourmet.
The only problem was, I had never tailgated before so I had no idea what people ate at these sorts of parties. A few turns at Google later, I gathered that tailgating involved a lot of grilling (preferably meat) and consuming plenty of ahem, beverages. Basically it's a social event that often takes place at stadium or arena parking lots before major team sports matches or even concerts. Something that almost never happens in Asia, I imagine. Or maybe I was never invited to one :-(.
Don't get me wrong. We do barbeques at home very well - for new years, birthdays, to celebrate achievements and so on. So for this tailgate party, I'm thinking of the same food that we would prepare and eat for our own version of tailgating a.k.a. barbeque parties here, and what better to make than quiche? Admittedly, it's hard to think of quiche and gourmet in the same frame of mind but I made this an appetizer-styled quiche so I'm hoping that makes it more gourmet-ish.
By the time I finished assembling this dish, it looked more appropriate for a bridal shower than for a tailgating party. The flower-like bilimbi I used as a topping probably had a lot to do with it, but those actually had a specific purpose. You see, while the quiche looked quite delicate on the outside, I really packed it with spices on the inside. I used my favorite oats crust infused with crushed Nigella seeds, cumin and coriander and at the base of the crust, I sneaked in a (small) dollop of my homemade hot sauce. A really hot sauce made out of Scotch Bonnets, Thai chillies and apple! You will feel the punchy heat - and all your pores opening - soon after the second bite, promise. What fun is a tailgating party if you can't sweat a little, right?
Oh, the extremely acidic bilimbi works to offset the heat, so they're not just there to look pretty!
Do head over here to view the round-up of this Makeover Challenge.
Spicy Quiche with Easy Oats Crust and Bilimbi
Makes: 6 muffin-sized quiches
1 teaspoon Nigella seeds
1 teaspoon cumin seeds
1teaspoon coriander seeds
1 cup organic rolled oats
2 tablespoons whole wheat flour
3 tablespoons grapeseed oil
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon pepper
3-4 teaspoons extra hot sauce (I used this Scotch-Bonnet and Thai chilli one)
1 cup heavy cream
1/3 cup grated Dutch-aged Gouda cheese
2 garlic cloves, minced
1 small red onion, finely chopped
Salt and pepper, to taste
3 bilimbis, sliced
1. Preheat oven to 180C/350F. Dry roast Nigella, cumin and coriander seeds in a pan over medium heat until fragrant - about 1-2 minutes. Remove from heat and grind coarsely using a mortar and pestle or in a grinder.
2. Put ground spices in a bowl and add oats, flour, grapeseed oil, salt and pepper and mix until the oil is absorbed evenly into the oats. Add water and stir evenly until the mixture becomes sticky when you pinch a little between your fingertips.
3. Brush 6 muffin cups lightly with grapeseed oil. Scoop about two tablespoons of the spiced oats mixture into each muffin cup. With your fingertips, press the mixture into the base and sides of the cup. The edges won't be even, so don't worry about it. Bake for 10 minutes.
3. In the meantime, make the filling. Simply mix all the ingredients in a bowl and stil until well combined.
4. Remove the oats crusts and pour in the filling mixture into each crust until very near the top (I used 1/3 cup). Bake at 180C/350F for 20 minutes or until filling just starts to set on top.
5. Remove the muffin cups from the oven and leave to cool for at least 10 minutes. Before turning out, run a knife around the crust to release any bits sticking to the cup. Tip the muffin tray onto another tray and transfer upright to a serving platter. If not served immediately, store in an airtight container in the fridge for up to 3 days.