Grog and Vittles

Food and Spirits by an Vegetarian in Atlanta

Sunday, April 29, 2007

Spinach-Mushroom Quiche with "Chicken" and Waffles

This dish will be a little southern for many of you.

Chicken and waffles is a Georgia tradition. While some of you can't imagine putting the two together, until you've tried it, this is a case of something you can't deny.

Of course, we're not using real chicken, we're using the meat-substitute Quorn. As we've mentioned before, it is made from the roots of mushrooms.

If I'm a little inexact about the ingredients this week, my wife is trying out the Trader Joes that just opened up 2 blocks away, so I'm not sure what I'll be cooking with.

Spinach-Mushroom Quiche
For each quiche we need:
  • Frozen Pie Crust
  • 3/4 cup half and half
  • 2 eggs
  • 1pkg defrosted frozen spinach (or cooked down fresh spinach)
  • 1 can mushrooms (or 1/2 pound fresh mushrooms cooked)
  • 1/2 lb shredded swiss cheese
First turn on the oven to 350F. Crack all the eggs and pour the half and half into a cup. Beat vigorously.

Stir up the spinach and mushrooms, and put into the pie crust. Sprinkle the cheese on, and then pour enough of the egg/dairy mixture to come somewhat short of the top of the quiche.

Bake for 45 minutes (will be slightly jiggly, but solid), then let the quiche set for 15-25 minutes before serving. (Unless you like volcanically hot scrambled eggs that are runny, in that case, serve immediately).

Fried "Chicken"
Bread according to the method mentioned in this post. I use a mixture of panko and normal bread crumbs this time. I make sure and put salt and pepper in the flour I use for this one. Then I pan fry these or deep fry them, depending on time and quantity, usually at 20 degrees below the smoke point of the oil I'm using, which is usually safflower or vegetable oil. If you do this recipe with *real* chicken, I recommend using a good chicken finger cook time/temperature, more like 5 minutes on each side at 340F, to make sure you don't die of undercooked chicken.

Almost straight out of I'm Just Here for More Food, I use the buttermilk waffle recipe, however I use 50/50 whole/white flower.

Serve with the "chicken" on top of the waffle, drizzled in syrup. The quiche goes on the side.

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