Tuesday, September 13, 2011

Real Marksmen Don't Eat Quiche - a HOTR classic recipe


Today's Home on the Range "home weapon" is an Interarms Mauser in .300 Winchester Magnum. A traditional Mauser model 98 action with a sporter weight barrel, mounted in a Bell and Carlson stock. Pillar bedded for stability, and sporting a decent recoil pad to soak up some of the kick. It's trigger is a Timney Sportsman set at 2.5 lbs. The 6x straight power scope is mounted in Leopold steel rings on a Leupold one piece solid base. The bolt has been lapped in, and the muzzle re-crowned.

The .300 Win Mag is a cartridge for large game hunting and long range shooting.
Oh yes, and by large, I don't mean a six point buck. (it's the third one from the left in the photo).

You'll see it in long-range benchrest competition and it's been adopted by Law Enforcement Marksman and by a few specific branches of the US Military for use by their snipers. Maximum effective range is generally accepted to be 1210 yards (1097 m) with ammunition incorporating low-drag projectiles. Sub 1 minute-of-angle (MOA) accuracy out to 1000 yards (914 m) is not unusual in precision-built rifles firing match-grade ammunition. Velocity with a 180-grain projectile at max powder charge and 24" barrel is 2975 ft/s ±25 ft/s (907m/s ±7.6m/s).

But for some basic "meat hunting", the rifle will place most loads into 1.5" at 100 yards, making it an easy 300 yard big game rifle.

Obviously, if you're not having some marksmen training fun and you're hunting out to 300 yards you best be someplace way out in the wild, where you and Simba are pretty much all that's out there. It goes without saying that shooting in more hunted areas, you need to keep things close in for safety and as always, identify your target. Unless I'm on target and I know EXACTLY what my target is, my finger isn't near the trigger. That's just common sense whether you're shooting a paper groundhog, the really, really bad guy or a Bull Moose.

Recoil from the .300 Win Mag is high, much higher than the .30-06 Springfield. Remington has made low-recoil rounds called "Managed-Recoil" available, that kick less and provide performance similar to the .300 Savage. But I like a little kick with my coffee, so the recoil pad works for me and I'll stick with the .300 Win Mag.

It's not a pretty gun. It's plain, utilitarian, and tough as nails. It's a meat gun, built to be hunted with and not pampered. Yet, like other guns in this class, it's not the looks that you'll remember but the adventures it takes you to. Bringing you back to nights around the campfire, stories told in sharp intakes of breath, tales of thundering hooves and the snort of something dark and primordial bearing down on you and your trusty weapon.

I can't use it for hunting in my state but it does see some uses elsewhere, like a trip to the wild, stalking the rogue Yukon Maple-Bacon Quiche (recipe coming up in the comments). The original recipe is a Canadian one, written in French. In translation I might have accidentally added some more bacon.

Oven lighting is not the best but you get the idea. This is not a wimpy quiche. The pastry is a "Pate brisee", another term for pie crust but made with chilled butter instead of shortening. It's flaky and buttery and comes together in a minute using a food processor. Cooked in a springform pan (think cheesecake) instead of a pie pan, the sides are deep, giving the end result a more rugged look, and offering a much higher filling to crust ratio. Heavy recoil makes you hungry. This quiche isn't a girly-girl quiche, small and delicate. This quiche weighs more than an ammo can. There's a quarter cup of pure maple syrup in it, and the flavor really comes through, the sweetness working nicely with the salty bacon and sauteed caramelised onion. My friend Phlegmfatale tried the recipe and pronounced it "fabulous" (and she is a women of incredible taste in all things, food, firearms, fashion and fellas).

I personally love any quiche with bacon on it, but the recipe here is truly special.I don't know about the hunters and snipers, but I'd definitely come out of the woods to have another large slice of this with coffee.


  1. Although this is a Canadian recipe it does not use Canadian Bacon. I once asked that guy what they called Canadian Bacon in Canada, and he said, deadpan, "ham". I still smile at that.

    Yukon Bacon Maple Quiche

    2 cups all-purpose flour, plus more for dusting
    1 teaspoon salt
    1/4 teaspoon sugar
    3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
    1 large egg yolk
    3 tablespoons ice water, plus more if needed

    2-3 tablespoons extra-virgin-olive oil
    2 medium Vidalia onions, sliced
    /3/4 to One pound bacon
    1/4 cup pure maple syrup
    8 large eggs
    1 cup grated Gruyere cheese
    1 quart heavy cream
    Kosher salt and freshly ground black pepper
    2 teaspoons of thyme is nice

    To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. (or use a food processor) Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.

    Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
    Preheat the oven to 375 degrees F.

    To make the filling: Heat a skillet over medium-low heat, and add the bacon and fry until just tender crisp. Remove the bacon and wipe out the pan, leaving some of the bacon leavings Chop the bacon into 1 inch pieces. Add the olive oil and the onions to the pan. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed and as they are about halfway cooked, the maple syrup. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and about 2/3 of the bacon over the bottom of the crust and carefully pour in the cream and egg mixture and gently stir in teh cheese, the filling should be about 1-inch from the top of the pan. Sprinkle the remaining bacon on the top. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes.

    Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, add a few turns of freshly ground black pepper.

  2. "Ham".... you gotta love that!!!

  3. I've been known to sprinkle a tiny bit of cheddar over the top for color as it comes out of the oven (you will let it sit a minute or so before cutting, so that cheese will melt).

    What's a little extra cholesterol with about an entire pig in the recipe.

  4. I can't spend my time on a crust, so I get a frozen one to fill with bacony-cheesy-eggy-spinachy-oniony goodness. Gruyere is great!
    As far as frozen recepticles go, so-far Pillsbury at a minimum, "Wholly Wholesome" at Whole Foods is OK (if you can stand to rub greasy shoulders with the hippies), but Marie Callendars is the best.
    But today I made watercress soup...

  5. Can I break it into pieces and say I'm eating scrambled eggs? All to preserve my manly image? (Says the guy that can actually pick out women's clothing.)

  6. I think you just definitively answered the question: "What gun for quiche?"

  7. I'm not a big quiche kinda guy, but, this may change my opinion. That's what I get for eating late.

  8. I did not realize that the deer in Indiana were armor plated.

    Oh, and putting bacon in it, makes it "Not-Quiche".

    w/v: Pronts: A better term for "Not Quiche". As in "I made one of Brigid's Maple Bacon Pronts. It was Yummy.

    Can I say "Yummy" and keep my man card?

  9. Yum! Real men eat quiche, when the quiche looks like that! My wife makes quiche averages about a pound each of bacon, cheese, sausage and veggies with just enough egg to hold it all together. One piece is enough for a sitting and great fuel for a day of hard stalking.

  10. I better make some more tomato soup before hubby gets home from work or he will chew on the mouse or the keyboard when he sees this post.

    Looks great! Makes me miss butter, cream, cheese, and bacon all the more.

    Sprinkling the salt on the onions as they are being sauteed may hasten the carmelization by removing the water faster. Just a note from a rather impatient cook.

  11. So, how does this work. Say I have a 1943 Mauser with a shortened military barrel. Can I just have that bored out to .300 Winchester?

    George P.

  12. Great external ballistics on the .300WinMag. My old .270Win M70 is reasonably similar (and Sierra finally makes a MK for it). Three rifles on my to-acquire list include (all pre-'64 M70) .270Win, .300WinMag, and a .30-'06 National Match.

  13. "Only" 3/4 to 1 lb bacon.....?

    Going to have to give this one a try. I can see it happening Saturday morn.

    Thank You,


  14. That Quiche looks amazing...and despite your assertion to the contrary that is (to my taste) a lovely looking rifle.

  15. Got a piece of spinach, mushroom and chicken quiche in my lunch box and I've still got my man card. The Wife also makes a "Rattlesnake" quiche, our take on the old Pizzeria Ono "Rattlesnake Pasta". Lots of chicken, cheese and "tamed" jalapeno pepper slices. Yum!

  16. I never understood this "real men don't eat quiche" thing.

    At the core, loosely, quiche Lorraine is eggs, cheese, bacon and bread, what's so unmanly about that?

    I love quiche, always have.


  17. I've discovered that the best way to cut the butter up into small bits before it has a chance to warm up is to use a cheese grater!


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