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Quiche - I mean "man pie"

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SciAggie
SciAggie Posts: 6,481
in EggHead Forum
I was hungry for quiche tonight; don't ask me why. I picked up a ham steak and smoked it for a while to give it some extra flavor. Then I made a quiche with spinach, the smoked ham, mozzarella, Parmesan, and a little bacon. Turned out well I think. 
Is my man card in jeopardy?


Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,457
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    Very nicely played,Sir!!!  I would eat the hell out of that man card or not!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited October 2015
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    Great looking quiche! 
    Edit:  Hell no... Man Card retained!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SciAggie
    SciAggie Posts: 6,481
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    Darby_Crenshaw said:
    Call it a frittata. Any simpleton who is insecure enough to give you crap about making quiche will also be too stupid to know the difference 


    Lol - that's funny.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • blasting
    blasting Posts: 6,262
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    @SciAggie   I love quiche, and yours looks spectacular.

    I would eat quiche, and not be concerned about man cards, ribbing etc.

    but...

    In the event you and I ever find ourselves across the table from one another eating this fine dish, let's agree to call it quiche, and NOT man pie.
    Phoenix 
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  • SciAggie
    SciAggie Posts: 6,481
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    blasting said:

    @SciAggie   I love quiche, and yours looks spectacular.

    I would eat quiche, and not be concerned about man cards, ribbing etc.

    but...

    In the event you and I ever find ourselves across the table from one another eating this fine dish, let's agree to call it quiche, and NOT man pie.

    Deal.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 18,731
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    Looks like a home run. I love quiche. You just reminded me that I haven't made one in a long time.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • gdenby
    gdenby Posts: 6,239
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    I call them open faced ham and cheese sandwiches.
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    That looks awesome! Great job!
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    Looks great and have been thinking of doing one for a while as well.  I like a little more egg in mine, but I would eat it and seconds.  No jeopardy of losing Man card to me. 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Smokehouse33
    Smokehouse33 Posts: 185
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    That looks amazing!!! 
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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    That's my kind of quiche!  Nice! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • bgebrent
    bgebrent Posts: 19,636
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    Great lookin quiche!!
    Sandy Springs & Dawsonville Ga
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  • byrne092
    byrne092 Posts: 746
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    Awesome!
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • WeberWho
    WeberWho Posts: 11,030
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    That's looks soooooooooo tasty! Wow!!!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Griffin
    Griffin Posts: 8,200
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    Looks like good eating to me, although I prefer mine with a little more egg and less spinach.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • northGAcock
    northGAcock Posts: 15,164
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    The only thing i don't like about Man Pie is there is no runny yolk to mix with my grits. Looks killa to me.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Tinyfish
    Tinyfish Posts: 1,755
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    Looks terrific. 
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  • blind99
    blind99 Posts: 4,971
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    looks great!  remember the book?  anyhow I'd much sooner admit to eating quiche than man pie!

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SciAggie
    SciAggie Posts: 6,481
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    Thanks to all for the kind remarks. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    Griffin said:
    Looks like good eating to me, although I prefer mine with a little more egg and less spinach.
    I understand. Funny thing is, I put five eggs in this. I suppose I could have added more milk and cream.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • nolaegghead
    nolaegghead Posts: 42,102
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    SciAggie said:
    Griffin said:
    Looks like good eating to me, although I prefer mine with a little more egg and less spinach.
    I understand. Funny thing is, I put five eggs in this. I suppose I could have added more milk and cream.
    no, trust me on this, more egg.  maybe a little more cream with the egg.  Never put milk in your eggs.
    ______________________________________________
    I love lamp..
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