IBBG “Quiche Me in the Morning” Contest - Iowa State Fair 2014
First Place Winner: Jennifer Bartles of Des Moines Iowa
Italian Zucchini Pie with Venison Salami
4 cups zucchini sliced thin
1 cup onion - diced
1/2 cup venison salami with hot pepper cheese
2T dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried basil
1/4 tsp dried oregano
2 eggs well beaten
2 cups Italian blend shredded cheese
2T stone ground mustard
Preheat oven to 375. In a skillet, melt butter. Add zucchini, onions, and salami. Cook 6-8 minutes until tender. Stir in parsley, salt, pepper, garlic, basil, and oregano.
In a large bowl mix the eggs and cheese. Add to zucchini mixture and stir gently to bring it together.
Spread mustard onto the bottom and sides of your prepared 9'(homemade) crust. Pour in the filling and bake for 45-55 minutes.
Serve warm. Keep leftovers stored in refrigerator or freeze.
1 1/2 cups flour
1/2 cup lard
1/4 tsp salt
3-4 Tbsp ice water
Cut lard into flour and salt. Dribble water into flour and mix until just combined. Form into a disc then wrap in plastic and chill in refrigerator. Roll out thin and place in 9' pie pan and flute edges.
Second Place Winner: Pamela Cooper of Mt. Ayr
Salmon Zucchini Quiche
3/4 cup canned sockeye Salmon
1 small onion
1 T minced garlic (Sauté garlic & onion in butter)
4 eggs - room temperature
1 cup sour cream
1 1/2 cups grated Gouda cheese
1 tsp fresh or dried dill
1 tsp salt
1/2 tsp pepper
1 T lemon basil
2 T chives - fresh
1 cup grated Zucchini - drained
2 T flour
Stir eggs and sour cream together. Add other ingredients using only 1 cup of the cheese. Stir to combine. Pour into your prepared (homemade) 9' pie shell. Sprinkle 1/2 cup (remaining) Gouda cheese on top. Bake at 400 for 15 minutes then reduce oven temperature to 350 and bake an additional 45 minutes until golden and set. Cool for 10 minutes and garnish with fresh basil and chives.
2 cups all purpose flour
1 tsp salt
3/4 cup lard
1 egg beaten
1 tsp vinegar
5 T ice water
Blend flour and salt. Cut in lard. Add beaten egg. Blend vinegar with ice water. Add to flour gather dough together. Chill.
Third Place Winner: Kara Larson - Des Moines
Zucchini Mushroom Bacon Quiche
5 eggs (3 whole, 2 yolks)
1 cup heavy cream
1 cup whole milk
1/2 cup Gruyere cheese, finely grated
1/2 cup Swiss cheese, finely grated (mix with Gruyere)
4 strips cooked bacon, crumbled
1/2 of a medium zucchini, thinly sliced
4 oz. thin sliced baby bella mushrooms
1/4 medium red onion, quartered and thinly sliced
1/2 T butter
1/2 tsp salt
2 fresh basil leaves
1 sprig fresh parsley
1 pinch PENZEY's "Forward" seasoning
cracked black pepper
Preheat oven to 375 degrees.
In a large sauté pan with butter "sweat" the zucchini and onions to release some of the moisture. Do not brown. Remove from pan, set aside. Cook red onions until desired doneness, set aside. Cook bacon, crumble or chop when cooled. Put eggs in a bowl with cream, milk, herbs, salt, seasonings and mix well.
Remove unbaked homemade pie crust from refrigerator, place 1/3 of grated cheese on bottom of crust, and then layer half of the zucchini, half of the mushrooms, 1/2 of the onions, and 1/2 of the bacon. Repeat once more (You should be left with a small amount of cheese and bacon).
Gently pour egg batter into center of pie being careful not to disturb the layers. Sprinkle remaining cheese over center of Quiche. Sprinkle remaining bacon over cheese and finish with the fresh cracked pepper.
Bake for 25-35 minutes until the edges are set and the edges are still jiggly. Center will continue to cook after it is removed from the oven.
Pie Crust (This recipe makes enough for 2 crusts)
2 1/2 cups all purpose flour
1 tsp salt
1 tsp sugar
2 sticks unsalted butter
1/4 cup ice water
1/4 cup vodka, ice cold
Mix flour, salt, and sugar in bowl. Cut butter in 1/2 inch cubes, chill in fridge for about 15 minutes. Use pastry cutter to cut butter into flour mixture until it resembles coarse meal.
Add 1/4 cup water/vodka mixture into dough and mix with spatula until it just comes together. Add more of the water/vodka mixture if necessary to get ball to stick mostly together.
Wrap dough ball tightly in plastic wrap and flatten into a disc. Chill for 45 minutes to one day.
Roll out dough to desired thickness and place in pie plate. Chill in refrigerator until you are ready to fill with Quiche batter.
Members of IBBG are invited to enter this contest. It is great marketing for your B&B/Inn if you are a winner! If you would like to enter any of the food contests at the Iowa State Fair just go to their website at: IowaStateFair.org. The list of entries available will be published on the Iowa State Fair website in the spring and the entry deadline date is July 1st. If you are interested in being a judge for next year’s contest you can contact Michelle Bliss through email at: firstname.lastname@example.org.