Today's Challenge: Make a Quiche from Signature Drink Components

We're taking a break from sanity for the afternoon to do something that's never been done (or at least it's not on Google) - we're making our Sunday quiche using Belle's, John's and Sonja's competition drinks as the ingredient list.

Which gives us:  chocolate, sea salt, olive oil, almond, orange, millefiore honey, half and half, rose syrup and San Pellegrino water in addition to Black Cat espresso.  We're adding eggs (it is quiche, after all) and probably some fresh strawberries, which would be in the spirit of Sonja's "Rosa/Love" drink.

What we ended up doing was incorporating the almonds (and some pecans) in the crust.  The chocolate, orange, half and half and honey (and more pecans) went into the egg filling.  The rose syrup and olive oil were used to coat the strawberries on top.  A ring of Trapani sea salt was added for design after baking was complete.

Never did figure out how to use the San Pellegrino.  Plus, there's no espresso in the quiche itself.  You'll have to order that on the side.

Comments

[Natalie]

So, how did it taste? I am awaiting the reviews.

[Lauren]

it tasted interesting...but not in a bad way!

[Rich]

Too many nuts I think. The chocolate and eggs worked. But it's just too crunchy and nutty. Should've just used the nuts in the crust and maybe put more honey in the filling.

However, the strawberries soaked in olive oil, rose syrup and honey - FABULOUS! You can even skip the honey.

[Natalie]

Rich, it sounds very intriging. I will have to buy rose syrup. I really wasn't thinking analytically last night but I guess this is more dessert-like, right? Sweet as opposed to savory? Love to Mel and Aldo.

[Rich]

It's both as we made it. The crust is sweet and as we didn't grate the Ghiradelli chocolate drops, they mostly sunk to the bottom of the filling, so that bottom half inch is almost candy-bar like. It's the top inch of nutty egg filling that's the savory part. The strawberries in olive oil and rose syrup deserve to be featured on their own... never thought of macerating fruit in rose syrup before, but for the strawberries it seems to work well.