the fine art of eggs, cheese, and onions

When I'm not in my art studio, you're likely to find me in my other studio... the kitchen. For me, working with food is very similar to working with paint, sculpture, or photography. It's all about preparation and visual presentation.

Someday I'd like to create an art book focusing on my recipes, writings and artwork. 

(photo © 2009 Gary Garbett)


Quiche d' Art
This is a fave and the variations are endless. Again, presentation is everything. Serve this with oven roasted potatoes or a fruit salad with a fresh pot of ground coffee or mimosas for a delicious adventure. Frozen deep dish pie shells come 2 to a package, so I generally double the recipe for two beautiful pies.

2 tbsp of butter
1 tbsp olive oil
1 onion, finely chopped
3-6 slices of bacon (alternate 1/2 cup chopped turkey)
1 cup fresh spinach
1/2 to 1 cup fresh sliced mushrooms
1 cup shredded mixed cheeses (I prefer sharper blends)
1 cup half and half
3 eggs beaten
2 tbsp grated parmesan cheese
sprinkling of chopped sweet basil (preferably fresh)
1 deep dish frozen pie shell (if you have the time to make you own... go for it)

Preheat oven 350 degrees.

Bake empty shells in oven for 8-10 minutes to stiffen crust. Remove and set aside. This will prevent the bottom of your quiche from being soft and soggy.

Fry bacon. Set aside to cool. If using turkey, move forward to next step.

In skillet, over medium heat, add olive oil and butter, melt. Add onion and saute till clear, add mushrooms and cook till tender and onions are browned. Add spinach and stir mixture till spinach becomes wilted (add a splash more olive oil if needed). Add crumbled bacon or chopped turkey. Stir together and remove from heat.

Pour skillet mixture into pie shell. Top with cheese.

Combine half and half and eggs, beat thoroughly and pour overtop mixture in shell. With blade of knife, lightly stir contents to evenly distribute in shell.

With a brush or clean finger, dip into egg mixture and brush across the top of the crust edge. This will create a wonderful sweet browned crust.

Lastly top the pie with grated parmesan and a sprinkling of sweet basil for visual and taste.

Bake in 350 degree oven for 30-35 minutes until filling is golden and set. Test center with clean sharp knife to make sure the center is done and not wet.

Voila!... Serve warm or cold.