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Cuisine quest: Real Utahns eat quiche -- as The Pub makes it
This is an archived article that was published on sltrib.com in 2010, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Julie Henricksen recently requested the recipe for the bacon, swiss, zucchini and mushroom quiche at Desert Edge Brewery, noting it's her husband's favorite quiche, ever . Desert Edge General Manager Mark Murphy kindly gave us the recipe, which we're sharing today.

Requests » Jason Corless would like a recipe for orange poppy seed cake similar to what was served at Park City's The Yarrow in the late '90s. It had a black poppy seed crust with a soft orange inside.

Laura Powell is searching for a great chocolate or peanut butter fudge recipe that's similar in consistency to that served at the Emporium at Thanksgiving Point.

September Fisher is looking for a pasta salad recipe from the now-closed Francesco's in West Valley City. Laura Bradley would like a recipe for almond mole from Red Iguana.

Linda Smith would like the recipe for chicken pot pie, similar to what was sold at Payson Bakery, then Gingerbread Bakery, then Roe's Bake Shoppe. The filling had "chicken, peas, carrots and potatoes in a wonderful gravy, and the crust was so light and flaky."

Send requests or responses to food@sltrib.com" Target="_BLANK">food@sltrib.com.

Bacon, swiss, zucchini and mushroom quiche

Crust

Bacon, swiss, zucchini and mushroom quiche

Crusts

13/4 cups flour, sifted, plus flour for dusting

1/2 teaspoon salt

1/2 cup (1 stick) frozen unsalted butter, cut into 1/2-inch pieces

1 egg

Filling

2 tablespoons unsalted butter

2 cups diced zucchini

2 cups thinly sliced mushrooms

6 eggs

4 cups half-and-half

Prepared quiche crusts

2 cups shredded Swiss cheese

8 slices center cut bacon, cooked until crisp and crumbled

Salt and white pepper

1 teaspoon ground nutmeg

Special equipment

2 (9-inch) quiche pans, 2 inches deep

Preheat oven to 350 degrees. For the crusts, put flour, salt, butter and egg in the bowl of a food processor. Pulse until dough begins to make small beads. Add a tablespoon of ice water if dough needs a bit more liquid. Divide dough in half and form two balls. Lightly sprinkle a work surface with flour and roll out each ball, pushing from the center to the edge, until each ball is about 111/2 inches in diameter. Fold dough in half and gently lift onto each pan. Unfold and push dough into pan edges to prevent air gaps. Using your fingers, form edges while removing any excess dough. Bake crusts until they begin to brown, about 20 minutes. Let cool. Keep oven on.

Meanwhile, for the filling, in a frying pan over medium-high heat, melt butter. Add zucchini and mushrooms and cook until mixture is dry, 10 to 15 minutes.

In a separate bowl, whisk eggs and half-and-half until combined.

Sprinkle Swiss cheese into each crust, then bacon and zucchini-mushroom mixture. Pour in egg-half-and-half mixture and push down cheese to submerge. Season with salt and pepper and sprinkle with nutmeg. Bake until a toothpick comes out clean, 30 to 40 minutes.

Servings » Makes 2 quiches

Source » Deseret Edge Brewery at The Pub

Home cooks request recipes for orange poppy seed cake, fudge and mole.
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