More Bell Pepper Bliss in French White - Quiche de Poivron (With the Help of a P-16-B)

Corning Ware's original Pyroceram French White dishes (1978) are a boon to the baker, but as wonderful as they are to bake in, sometimes it needs a little help from some Classic Cornflower pieces.

Thus it is with this quiche.. True, you could just as easily roast the Bell Peppers in a French White F-6-B or an F-4-B, but I was trying to use as few dishes as possible.  Since the leek needs to be sauteed on the stove, I simply used my Cornflower P-16-B for both roasting the Bell Peppers under the broiler and sauteing the Leek on the stove top.  Multipurpose cookery is what Classic Corning Ware does best.

Roasted Bell Pepper Quiche

(Quiche de Poivron)

3 Bell Peppers, in multiple colors
1 Leek, sliced
2 TB Olive Oil
6 large Eggs
12 oz Creme Fraiche
Salt & Pepper
4 oz Havarti Cheese, grated
Corning Ware 11 inch Skillet (P-16-B) with lid (P-12-C)

You will also need:

1 par-baked Pate Brisee pastry crust in a 10 inch F-3-B French White Quiche dish

I am not going to cover "Pate Brisee" crust for this quiche as I have already covered my favorite tart/quiche dough a couple of times already in Quiche Lorraine and Bacon and Clam Quiche.  Feel free to use any family recipe you have that will fit the bottom of a 10 inch pie plate or quiche/tart dish.  Leave out the sugar, if your recipe contains it, and use at least 3/4 tsp salt for a savory crust.

Place the Bell Peppers (stems intact) into a P-16-B Skillet.

Place 6 inches beneath the broiler of your oven, turning every 10 minutes until the skins are blackened and blistered.

Remove the P-16-B from the oven and cover the peppers with a P-12-C lid to allow the residual heat to "steam" the skins for easier removal.

Turn off the broiler and set the oven to 325F degrees.
Peel the softened skins from the peppers, then remove the stems and the seeds.

Julienne the Peppers.

Wash the P-16-B, then place over medium flame, adding 2 TB Olive oil.
When the oil is hot, add the sliced Leek and saute for a couple minutes, just until they soften.

Remove the P-16-B from the flame and allow to cool.

Crack open the eggs and place them in a medium sized bowl

Whisk to break them up before adding the Creme Fraiche, then whisk again until well combined.

Season with Salt, Pepper and a dash of Nutmeg, then stir in 2 oz of shredded Havarti cheese.

Place sauteed Leek and julienne Bell Peppers in the bottom of the par-baked quiche crust.

Pour the Egg/Creme Fraiche/Cheese mixture over the Belle Peppers and Leeks.

Sprinkle with the remaining Havarti cheese.

Place the quiche in the oven and bake until it begins to puff slightly...  approximately 35-40 minutes. (the center should still be slightly jiggly)

Remove from the oven and allow to rest and set for 10-15 minutes before attempting to cut.

Serve while still warm, or completely cooled to room temperature.

Where is your CorningWare??
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South of the Border With Corning Ware - Tres Leches Cake

My youngest brother's Birthday is on Sunday and this is the cake he has been requesting every year for the last 3 years....

I will admit, that I have never baked a Tres Leches cake in Corning Ware before, but I was looking for a way to streamline the process a little and reduce the amount of dishes that were required.  The only real difference, is that the cake took about 5 minutes longer to bake.  Other than that, it worked out perfectly.  I will be doing it this way from now on!

One thing I cannot stress enough is that this cake should always be assembled on a plate with a rim.  The Stabilized Whipped Cream (whipped cream with gelatin) is capable of absorbing some of the moisture from the milk soaked cake, but may not be able to contain it all.  If the cake becomes too warm it is possible that the milks it has been soaked in will begin to weep out from underneath the Whipped Cream.   Better to play it safe than have a mess all over your table.

Please note, that I did not attempt this cake in the 8 inch Round Cake dish (P-321).  There was a very good reason for this.   This particular Tres Leches Cake does not respond well to the radial cutting that is required for slicing a round cake and when if comes to batter volume, an 8 inch square is equivalent to a 9 inch round, not an 8 inch round, so technically, the P-321 Round pdish is too small.    Besides, it's Hip to Be Square. (and the square pans are significantly easier to find)

Tres Leches Cake

For the Cake....
Parchment, Butter & Flour, for cake pans
7 large Eggs, separated
2 cups AP Flour
2 tsp Baking Powder
1 tsp Salt
1 cup Granulated Sugar
1 tsp Vanilla Extract 
3/4 cup Whole Milk

For the "Milks".... 
14 oz net wt (1 can) Sweetened Condensed Milk
12 oz (1 can) Evaporated Milk
1 cup Heavy Cream

For the "Frosting".....
3 cups Heavy Cream
2 TB Confectioners' Sugar
2 tsp Gelatin (1 pkg or Knox Gelatin)
2 TB Water

2 Corning Ware Square 8 inch Cake Pans (P-322)
1 French White 4 oz Ramekin or Centura Custard cup
1 Corning Ware Petite pan (P-41 or P-43)
1 Pyrex 4 cup Measuring Pitcher
optional - Pyrex Mixing Bowls

Cut 2 pieces or parchment to fit in the bottoms of the P-322 square 8 inch cake dishes. (they do not need to cover the entire bottom of the pan.)

Butter the Parchment pieces and place them in the bottom of the dishes, butter side down...  

Then butter (or oil) the entire inside of the cake dishes along with the parchment, and sprinkle lightly with flour, then set aside.

In a small bowl, combine Flour, Baking Powder, and Salt with a whisk, then set that aside as well. 

Place Sugar, Vanilla Extract and Egg Yolks in the bowl of an electric mixer with a whisk attachment. 

Whisk on medium speed until pale and fluffy. 

Turn the mixer low and slowly add 1/4 cup of the Milk. 

Follow this with half of the Flour mixture. 

Another 1/4 cup of the Milk, then the remaining Flour mixture. 

Finally, add the remaining Milk, turn the mixer to medium speed and beat for 2 minutes.

Meanwhile, place Egg Whites in a bowl and beat them until they hold firm peaks. 

Add 1/3 of the beaten Egg whites to the batter and stir to lighten it.

Fold the lightened batter into the remaining Egg Whites. 

Divide the resulting batter between the 2 cake dishes (P-322). 

Bake for 35 minutes until golden and a toothpick inserted in the center comes out clean. 

Mixing the Milks and Soaking the Cake.....
While the cakes are baking, whisk 1 cup Heavy Cream with the Sweetened Condensed Milk and the Evaporated Milk, together in a Pyrex 4 cup pitcher (this will make it easier to pour over the cakes) 

When the cakes are done baking, remove them from the oven and immediately poke holes all over the surface of the hot cakes with a fork.

Begin pouring the milk mixture over the cakes, VERY SLOWLY, to allow it to be absorbed.  (this must be done while the cakes are still hot from the oven, or they will not absorb all the liquid) 

Once the "milks" have been absorbed (for the most part), cover the cakes with plastic wrap and move them to the refrigerator for at least 4 hours, but preferably over night.

Make the Stabilized Whipped Cream....  (This is important, if the cake begins to "weep" milk, the gelatin in the whipped cream will help absorb it)

Bloom the gelatin in a small French White 4 oz Ramekin or Centura Custard cup for 5 minutes.

Place water in a P-41 or P-43 Petite pan and set over medium flame with the French White Ramekin or Centura Custard cup sitting in the water to warm the gelatin until it dissolves, then remove the Petite Pan (P-41 or P-43) from the flame but leave the Custard Cup/French White Ramekin sitting in the warm water to keep the gelatin from setting. 

In a large bowl, combine 3 cups of Heavy Cream and confectioners' sugar.

Beat the Cream (in an ice bath) until it holds firm peaks. 

Set any electric mixer aside and opt for a hand whisk for this next part.......

Whisk in the warm gelatin.  (Whisk quickly and thoroughly to be sure the gelatin is fully dispersed or you will end up with lumps)

Remove the soaked cakes from the refrigerator.

Select a rimmed dish for assembly. (I know it's not Corning Ware, but I they didn't make a dish that would work for this)

Place the first layer down and cover with 1/2 -3/4 cup of the whipped cream.

Lay down the second layer and frost with the most of the remaining whipped cream.  (reserve about 3/4 cup for piping decorations)

Place any reserved whipped cream in a pastry bag and pipe some simple decorations. (You can also sprinkle with Coconut if you like - Do not decorate with Pineapple until right before serving, the bromelain in the pineapple will break down the gelatin and you will have a soupy top)

Now cover the cake and chill for at least 4 hours....  Keep chilled until ready to serve.....   ('40' candles are completely optional)

 mmmmmmmmmmmmmmmmmm!

Where is your Corning Ware??
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