Ooh La La Gordo’s Goes French
Friday, March 4, 2016
Chef Gordo here!
With the uses of cheese dip being endless, I’ve decided to show the ways in which you can stretch your cheese dip to whole new levels of cooking! Most people assume that cheese dip is limited to cooking with Mexican cuisine. Well, most people are wrong! The use of cheese dip in cooking is vast, take it from someone who basically lives off the stuff.
Now you may be thinking, “what can you possibly make other than an oh so marvelous burrito or mouth-watering nachos with your Gordo’s Cheese Dip“…well as any southern lady would say, bless your heart. You’ve got to think outside the box and try new things! But don’t worry, I know you will never sit around thinking about all the uses for cheese dip like I do. And that’s why I’m here! To shed some light on the uses of cheese dip in the dishes we all love!
So let’s start with a recipe you would never, ever, ever think to add cheese dip to. A quiche. Oh yeah. There is no dipping our toes in the water here. Just diving right in to cheese dip in French cuisine! While I could give a recipe and tell a tale about making a southwestern quiche with cheese dip (which I highly recommend, it’s delish), that wouldn’t exemplify the whole point of this. The uses of Gordo’s Cheese Dip. So here it is, Gordo’s Cheese Dip in a tomato bacon & basil quiche.
Making the quiche with Gordo’s was far easier than previously anticipated… Actually, just making the quiche was easier than I thought it would be! Which is good! Because quiche makes you look like you can really cook! Come on, doesn’t it just sound fancy? Quiche. Yeah, it sounds fancy. Not only does it sound fancy, but it tastes delicious. Now if you aren’t entirely familiar with what a quiche even is (which I wasn’t, so don’t worry), Merriam-Webster dictionary defines a quiche as a “pie made with eggs, milk, cheese, and vegetables or meat” so basically an omelette pie! Pie for breakfast? I think yes!
It may be an egg based dish but it is no longer primarily served for just breakfast. Quiche has invaded lunch and dinner tables as well! I see it as a great way to serve a crowd for brunch! Instead of making a huge batch of eggs the morning of while people are waiting to be fed (because no one likes plain, cold eggs), you can make quiche the night before then heat it up so you are ready to go! And I am all about meal prep for serving guests. You get all your crazy running around done the night before! Okay but getting off topic there, the downside to quiche is that if it is overcooked the eggs are not that great, which is true of any egg dish. Testing the quiche with a toothpick, similar to how you would with a cake, is very important to not over cooking. I tend to check it five minutes before its supposed to be done just to make sure its on the right track, but I can just be impatient!
Quiche is easy to make and tastes delicious! It can be a side dish or a main dish, and works for any meal! So, get in that kitchen and whip up this delicious Gordo’s inspired dish!
Tomato Bacon & Basil Quiche
Prep time: 15 mins Cook time: 45 mins Total time: 1 hour
Serves: 8 servings
- 1 9 inch piecrust
- 3 slices of bacon, cooked crisp and chopped up
- ⅓ C fresh spinach, sautéed
- 3 tbsp mushroom, chopped
- 5 large eggs, beaten
- 1 C half and half
- ½ C milk
- ½ C shredded Swiss cheese
- ¼ C shredded cheddar cheese
- 3 tbsp melted Gordo’s Cheese Dip Original
- ½ tsp ground pepper
- ⅛ tsp seasoned salt
- 1 tbsp basil
- ¾ of a tomato, thin sliced, slices halved
How to Prepare
Place the piecrust in a 9″ round pie pan. Freeze for 15 minutes. Bake the piecrust at 350 for 15 minutes. While piecrust is freezing and baking, you can begin to prep the inside of the quiche. In a mixing bowl, combine the beaten eggs, cheeses, milk, half and half, bacon, spinach, mushroom, basil, pepper and seasoned salt. Pour the mixture into the prepared piecrust and even out if needed. Top with the sliced tomatoes. Bake at 350 for 45 minutes or until a toothpick inserted into the center comes out clean.