Remember The Galley Guys? Those stalwart sailors who collected and tested delicious recipes that could be easily created in a small galley, or a BBQ.
North South Yacht Sales is posting, Real Men BBQ Quiche courtesy of Canadian Boating, because only The Galley Guys would want to BBQ quiche!
The Galley Guys may not be able to achieve the impossible, but we’re always open to doing the unlikely so, while wasting a sunny Sunday afternoon on the boat we were seized by an idea – real men barbecue quiche!
It was about midday and we wanted something flavorful, filling and that would pair well with a glass of wine, but it was too early to want a heavy meal like a steak. Burgers seemed too predictable and sandwiches just didn’t seem like anything special at all.
There’s something elegant about brunch that also appeals to the Galley Guys and part of that is to make something a little special. There are premade and frozen quiche meals on the market so that would be fast and easy, but doing the prep work with friends is perhaps the best part of any meal and the added whimsy of doing a quiche on the barbecue makes it that much more of an adventure.
Besides, while many cruising sailboats are equipped with an oven, it’s not as common on powerboats, even larger ones. But anyone serious about spending time on their boat, seems to have a barbecue.
The Galley Guys met up with him at Harbor West in Hamilton. We were favored with a glorious sunny afternoon – just the kind that great boating memories are made of.
A great quiche begins with a great crust. We turned to a simple and inexpensive trick – a premade crust. Trade Secret: the frozen Tenderflake Deep Dish pie crust, ready to bake and already in an aluminum pie pan is the perfect choice. We’ll explain why in a moment.
Galley Guy BBQ Quiche:
- 12 bacon slices
- 4 eggs
- 2 cups whipping cream
- 3/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 pound natural Swiss cheese shredded
- Optional: a few asparagus spears | caramelized onions and / or red peppers
Have an Instant Read thermometer ready. We have a Weber model and for about $20, it does a great job.
We placed the Tenderflake frozen pie crust, aluminum pie pan and all, into a Pyrex pie dish. This left a little space between the Pyrex and the aluminum pie plate which helps to prevent burning the crust.
In a skillet over medium heat, fry the bacon slices until crisp and brown. This can be done ahead of time at home if you keep it refrigerated. It’s best to crumble the bacon as soon as it’s cooked.
As you are preparing the other ingredients, turn the barbecue to high and using your instant read thermometer, preheat to 425°F.
Spread the crumbled bacon pieces into the pie crust while the barbecue heats up. With a wire whisk, place the eggs in a mixing bowl and beat the eggs, cream, salt and nutmeg together. Then stir in the cheese.
Pour the egg mixture into the pie crust and place the quiche in the middle and close the lid. Back the heat down until your instant read thermometer indicates that your barbecue has reached 325°F. Plan to bake about 35 minutes at that temperature and check by inserting a knife or the instant read thermometer into the centre of the quiche. If it comes out clean, the Quiche is cooked.
By the way, the asparagus spears were perfect – tender but firm and a bit caramelized.
Let the quiche stand about 10 minutes before serving.
We paired the quiche with a simple salad of bitter greens with cherry tomatoes, chopped yellow and red peppers tossed in a homemade vinaigrette – just oil, vinegar, salt and pepper.
And… because The Galley Guys are very Canadian, we paired the quiche with a Cave Spring Riesling from the nearby Niagara region. The crisp citrus and apple notes seemed to work nicely with the rich quiche and the Swiss cheese. It’s also a reasonably priced wine, but we could also have gone with Mimosas, Perrier, or just great coffee.
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