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Executive Chef Bernard Guillas Gourmet Recipes

 

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January 2009


Reflection:

For the last 15 years I have been celebrating the rhythm of the high tides with the waves crashing on the windows of the Marine Room Restaurant. This is Mother Nature's best show. My sous chef Felix and the culinary team meet at 5 am for our ritual preparation of the breakfast harvest. Felix has mastered the Virginia Ham Quiche recipe and is the only one in the kitchen who holds its secrets. Walking through the restaurant in that early morning, you can hear the excitement as the waves crash against the glass and the WOW of everyone eating the quiche. Felix's secret quiche is not so secret anymore.

Tip:

To help prevent the crust from becoming soggy, coat your prepared shell with egg wash, bake 5 minutes and then pour in quiche mixture and bake. Take the quiche out of the oven while the center is still slightly jiggly to maintain a creamy, custard texture. Never use low fat or non fat milk when making quiche as the higher water content will prevent the quiche from setting properly and be watery. Always bake quiche in the center of oven on the middle rack. Resting quiche 5 minutes before serving is worth the wait! Be as wild and creative as you want with the proteins and cheeses or vegetables that you love. Create your own recipe.


Recipe:

" Felix's Virginia Ham Quiche"

yields one 9x11 inch quiche


1 tablespoon unsalted butter
1 1/2 cups chopped leeks, white part only
1 sheet frozen puff pastry
** canola oil spray
1 egg beaten with
1 tablespoon water for eggwash
1 1/2 tablespoons flour
1/8 teaspoon baking powder
1 cup beaten eggs
1 cup heavy cream
3/4 cup grated roomano cheese
3/4 cup diced Virginia ham
to taste sea salt and freshly ground black pepper
pinch freshly grated nutmeg

Preheat oven to 350°F.
Lightly coat 9x11 inch square baking dish with canola oil spray. Melt butter to skillet over medium heat. Add leeks. Cook 5 minutes stirring often. Set aside. Roll puff pastry on a floured surface to 11 x 13. Gently ease pastry into baking dish, pressing into the edges of the dish. Prick bottom with fork. Line with foil. Fill with pie weights or beans. Bake 10 minutes. Remove weights and foil. Brush with egg wash. Bake 5 minutes. Cool. Reduce oven to 300°F.

Sift flour and baking powder into large mixing bowl. Whisk in ¼ cup eggs until smooth. Add remaining ingredients. Season with salt and pepper. Pour into prepared pastry shell. Bake 50 minutes or until set.

Let rest 5 minutes before serving.

 

Bon Appetit!!
Executive Chef Bernard Guillas
The Marine Room, La Jolla, California





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