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The Blue Scorcher Bakery is sunny all the time

August 24, 2009

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The Summer Squash Quiche

The Blue Scorcher Bakery in Astoria is the kind of place you could live in. When you first walk in to the restaurant and bakery, you’re greeted by the delightful fragrance of a million different baked goods. Your mouth begins to water and your eyes dart quickly around the bakery case with anticipation. As you decided on the best course of action to take for your taste buds, the space begins to filter through your hunger hazed vision.

Warm glowing walls covered with local art work, a GIGANTIC magazine and news rack, huge windows that fill the place with light, and artfully placed flowers and squash adorn the comfortable tables and chairs, a children’s play area and couches for tired parents to fall into and drink their coffee. It is the kind of place you could write a book or fall in love in.

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After you have ordered your delicious food and found the perfect spot to take repast, your first bite confirms it all. Oh yeah, I like this place. The second bite, oh yeah, I love this place! To top it all off, all the food is organic and as locally grown as possible. The owner’s Joe Garrison and Iris Sullivan are committed to creating “Joyful work, delicious food and strong community.” The whole place imbues this mission statement with their actions and food.

They serve breakfast and lunch 7 days a week from 8 am to 5 pm with special dinners that are worthy of attention. Check them out online at bluescorcher.com or call them up at 503-338-7473 for more details.

Here is a lovely quiche recipe, from the Blue Scorcher that will take up some of those summer squash in your garden. I threw in some chard, dill, and basil as well, when I made it up.  I have left the recipe fairly unaltered, to keep it true to the Blue Scorcher’s ideals.  Iris Sullivan, co-owner, says it is important to use farm fresh organic eggs to get that wonderful flavor.

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Blue Scorcher Summer Squash Quiche

Crust

3 1/3 cup unbleached  flour

1/2 tsp salt

1 cup unsalted butter

1 egg yolk

1 tablespoon of apple cider vinegar

Around 1 cup of very cold water

Get out a mediumish bowl and add the flour and salt to it. Whisk till it is fluffy and happy. Cut the butter into smallish cubes and either cut it into the flour or get out that handy dandy food processor to do the job. First add your flour to the food processor bowl, then drop your butter in there. Pulse till you have a coarse crumbling mix. Pour back in the mediumish bowl.

In a separate small bowl, whisk together the egg yolk, 1/3 cup of water and vinegar. Make a lovely little well in the center of the flour mix and slowly pour the egg mix into the flour while you are mixing with a big fork. Add just a little bit more water at a time till everything holds together reasonable well. Don’t add too much water or your crust will be like the pavement in front of your house!

Using your hands, form the crust into 2 flat discs and wrap up and stick in the fridge for 30 minutes. Roll one out and tuck it in your pie plate and put back in the fridge to await your masterpiece.

Quiche Veggies

1 tablespoon of olive oil

1 onion- chopped

2 cups finely diced summer squash

or other garden goodies

1/4 cup sun dried tomatoes- chopped

3 tablespoons of fresh minced parsley

2 teaspoons of minced fresh thyme

Take out a nice big skillet and heat up the oil to a medium high and sauté your onions till fragrant. Add the veggies and cook a bit more till they are just barely getting soft. Take the skillet off the heat and add your herbs and sun dried tomatoes. Set aside to wait for the yummy filling.

Cheese

Grate up about 1 cup of your favorite cheese. I like sharp white cheddar because the flavor really shines in this. Next step please…..

Custard

whisk together:

4 eggs

1 1/2 cup 2% milk

1 teaspoon of salt

Final Assembly

Sprinkle the bottom of pie crust with your  perfect cheese, then spoon the veggies on the top of the cheese. Pour custard over top and sprinkle with ¼ tsp cayenne or smoked paprika. Bake this creation of love at 40-45 minutes at 375 degrees until center stops wiggling when you touch it. Serve after it has set for about 20- 30 minutes. It is really good cold too! Have a sunny day.

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4 Comments leave one →
  1. August 28, 2009 5:51 am

    This quiche looks incredible! The pastry looks perfect.

  2. August 31, 2009 4:29 am

    This sounds amazing- and I love that it’s made with low-fat milk. I’m gonna give it a shot!

  3. September 1, 2009 9:05 pm

    That is a beautiful piece of quiche! My family used to go to Cannon Beach each year and I always loved driving through Astoria. It’s nice to know that there is a great place to stop for the next time!

  4. October 30, 2009 5:39 am

    Yummy food yummy place :-)

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