Absolutely Revoltingly Disgusting Quesadilla-cum-Quiche Casserole

Every two weeks, two teenagers (siblings) come over for a visit, dinner, and usually a movie or baking together.  This tradition started back in 2009, and despite their busy schedules they still come!  I’ll enjoy it while I can, because soon they’ll be adults!  They love coming for the good food, relaxed atmosphere, and the fun we have together.  We have an inside joke that when they really like the dinner, they’ll say it’s “absolutely disgusting.”  Their mother almost swallowed her tongue the first time she heard her son say that to me!  This time, he said, “That was an absolutely revoltingly disgusting experiment.  You’ll have to try that again sometime.”  This dish literally takes about 10 minutes to put together, and serves 3-4.

So here’s what I did for such a high compliment:

Quesadilla-cum-Quiche Casserole

6 whole-wheat tortillas

1 small-to-medium onion, finely chopped

~½ – 1 Cup cheese, finely chopped or grated (I used Raclette cheese, but any semi-firm cheese will taste great)

spices of choice, to taste (I used a “Tex-Mex” taste combination of coriander, lemon pepper and chili powder)

~½ – 1 Cup ham, finely chopped

½ can kidney beans

You could also toss in ~½ C. finely chopped fresh mushrooms if you want to expand it.

Mix it all together; if it’s too dry for your taste, stir in a bit of plain yogurt.

Spoon the mixture down the center of each tortilla and wrap them, laying them seam-side-down in a casserole dish.  Once you have the dish full (mine was a 6-tortilla dish, but this is stretchable or reducible), mix the following:

3 eggs, whipped

~1 – 1½ C. milk

A generous squeeze of lemon juice; this combined with the milk makes buttermilk

~150 gr. grated cheese

a generous dash of chives, pepper and salt to taste

Mix well and pour over the tortillas; the liquid should fill the dish.

Sprinkle the top with breadcrumbs for a crunchy top.

Bake at 200°C (400°) for 35-40 minutes, until the crumbs are golden brown.

 

Swiss Cholera – Oberwalliser Lauchkuchen (Valais Leek Pie)

This traditional Swiss recipe got its dubious name most likely during the cholera epidemics of the early 19th century; unwilling to leave the house, they used what they had on hand, packing it into a pie and baking it.  An educated guess is that, especially up in the Alps where technology was slow to come and even slower to be accepted, people were baking these either in their stone or clay bread ovens.  The apples add a nice contrast to the leeks and ham, and a good cheese makes all the difference in the world!  Raclette cheese is recommended for the reason that it’s quite a creamy melting cheese, but any good-quality cheese will work as well – Appenzeller, Gruyere, Emmentaler, etc.

Swiss Cholera

1 large onion, finely diced

300 gr. Leeks (3-4 stalks), halved lengthwise and ringed

60 gr. Ham, finely chopped

Nutmeg, salt and pepper to taste

250 gr. (6-8 med.) potatoes, boiled, chopped

2 apples, peeled, cored and chopped

150 Raclette cheese, or any good cheese, grated or diced

butter and flour for the baking form

500 gr. Pie crust dough (enough for a bottom and top crust)

1 egg yolk for brushing the top dough

Traditional Method:

Preheat oven to 200°C (400°F) Prepare the vegetables.  Saute the ham, adding spices to taste, then add the onion and leek, then add the chopped potatoes and apples; stir well, remove from heat.  Just before pouring the mixture into the prepared bottom crust, mix the grated cheese into the pan well.

Butter and flour your chosen baking form (round, or casserole), and then lay the bottom crust in.  Pour in the mixture, spreading out and topping with the top crust.  Pinch the edges together, slice away any extra dough, and puncture the top dough with a knife or fork to allow steam to escape.  Brush with the egg yolk, and bake for ~35-45 minutes.

My Method:

Preheat the oven.  Instead of sauteeing the vegetables before baking, I prepare the vegetables as described in the ingredients list, then toss them together with the grated cheese and spices before pouring it all into the prepared bottom crust.  I add a wee bit of milk, but it’s not really necessary.  Top with the top crust, pinch it together and trim away the extra dough, then bake as above.  In the boiling of the potatoes, I also added a few carrots to add a bit of colour; I boiled them with the potatoes, and chopped them both to large bite-sized bits once they were cool enough to handle.

En Guete!

Prep:  30 minutes  /  Bake:  45 minutes  /  Total:  75 minutes