Edam Cheese and Mushroom Quiche

It has been awhile since we have had a food history lesson, so here you go.  Do you ever get tired of the same ol' recipes?  Or do you love your tried and true recipes, but want to add just a bit of ZIP to the food you already feel comfy in preparing?

The easiest of quiche recipes are simple to change with the addition of a different spice or cheese.  Quite a few times, I may have a certain ingredient left over from a sale item that was purchased and instead of buying what the recipe calls for, I will use up what is on hand only to discover a new favorite way of preparing an old recipe.

For Easter, my Momma gifted me with an Edam cheese ball.  It was one of my favorite cheeses growing up and I thought it would be the perfect thing to share with YOU!

From Wikipedia, the free encyclopedia

Edammer cheese

Edam (Dutch: Edammer, [ˈeɪ̯.ˌdɑ.mər]) is a Dutch cheese traditionally sold in spheres with a pale yellow interior and a coat of red paraffin wax. It is named after the town of Edam in the province of North Holland,^[1] where the cheese is coated for export sale and for the tourist high season. After aging for at least 17 weeks the cheese sphere is coated with black wax, rather than the usual red or yellow. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies.^[2]

Most "young" Edam cheese sold in stores has a very mild flavor, is slightly salty or nutty, and has almost no smell when compared to other cheeses.^[3] As the cheese ages, its flavor sharpens, and it becomes firmer.^[2] It has a significantly lower fat content than many other traditional cheeses; as little as 28 percent of the cheese is made up of fat. Modern Edam is softer than other cheeses, such as Cheddar, due to its low fat content.

Accompaniments

Mild Edam goes well with fruit such as peaches, melons, apricots, and cherries. Aged Edam is often eaten with traditional "cheese fruits" like pears and apples. Like most cheeses, it is commonly eaten on crackers and bread, and may be eaten with crackers following the main course of a meal as a dessert of "cheese and biscuits". Pinot gris dry Riesling, semidry Riesling, Champagne, Chardonnay and Shiraz/Syrah are some recommended wines to accompany this cheese.

Don't you just LOVE Wikipedia?

As we look forward to Laurissa's wedding, I have been trying to add some essentials to to her hope chest.  As I pulled out my quiche pan, it reminded me of one more thing to add to the growing collection.

I received my quiche pans when I was still in highschool and I still have them!  It was a nesting set of three beautiful WHITE porcelain pans from IKEA!

Not only is quiche simple to make, but it is perfect for entertaining.  It can be served for a brunch with fresh fruit and muffins or for dinner with crusty bread and a nice green salad.  Mini quiches are also a quick go-to for appetizers!  I think every new bride needs a quiche pan!


Edam Cheese and Mushroom Quiche
Lisa Pearson


Ingredients:

Pastry for single crust {homemade or store-bought...I LOVE Trader Joe's Pie Crust!}

4 eggs, beaten

1 1/2 cups half and half

1/4 teaspoon salt

1/8 teaspoon pepper

2 garlic cloves, minced...unless you have a garlic press :}

1 teaspoon fresh thyme...about 5 sprigs of thyme.  I put mine into the freezer for a few minutes and the little leaves come right off!

1 tablespoon flour

1 pkg. of mushrooms, sauteed and drained

1 1/2 cups shredded Edam cheese



Directions:

*Preheat oven to 350*.

*Roll out pie dough and press into quiche pan.  Be sure to press it in against the sides.

*Whisk the eggs, half and half, salt, pepper and garlic, thyme and flour together.

*Add the mushrooms and cheese.

*Pour egg filling into pan.

*Bake @ 350* for 40-45 minutes or until middle is set and it is golden brown.

This recipe is easy to add to or change up however you like.  I had a few extra sundried tomatoes that I added to the mix at the last minute for a bit more color.  Your fridge and pantry are really the limit!

ENJOY!


This.That...and the other:

One thing we used to do quite a bit was to have theme nights in our HOME.  Since we were going to enjoy a French dinner...we decided to watch Sarah's Key.  It is a story based on the notorious Vel' d'Hiv Roundup in Paris in 1942.

The movie was suggested to me by my bloggy friend Paula from Colorado!  We call her movie recommendations Paula's Picks...because she picks out THE BEST movies!  Thank you, Paula!

Happy Tuesday!

Share

Pin It