March 5, 2012 § 2 Comments
J: A couple years back, Erik introduced me to the versatility of the simple quiche. Of course, I had eaten (and loved!) quiche before, but I suppose it never really occurred to me just how much fun you can have playing with different ingredients and flavors to make a breakfast quiche, dinner quiche, or maybe even dessert quiche if you wanted. (Also, as a side note, quiche is a really fun word. I always want to pronounce it “kweesh” just for the lulz.)
Anyway, while we were home for the holidays this year, for one of our big meals we decided a quiche would be a perfect side-dish. And, to have some semblance of being healthy, we decided to add a ton of vegetables to it. That totally cancels out all the eggs and milk that go into it, right? …right?
We decided to make the crust from scratch using a simple pie dough recipe from Joy of Cooking, mostly because I will take any and every opportunity to play with dough, but if you are not so zealous about that — or simply don’t have time — you can do a simple pat-in-the-pan crust or of course buy a premade crust if you like.
May 28, 2011 § 2 Comments
J: So, here I am in New England for Erik’s college graduation! I remember this time last year: I was half excited and half terrified about graduating and starting a new chapter of my life at grad school in a brand new city with nobody I knew. And now it’s Erik’s turn, and I know he’s going through a lot of the same things I did; he’ll be moving in with me this summer, which is exciting for both of us, but I know he’s a little nervous about being in a new part of the country. At the least, we’ll be doing a lot of cooking — I think that living together will make both of us push each other to get more creative with what we make and with the ingredients we use.
In fact, we’ve already gotten a jump start on that goal of creativity. We decided we would each come up with a new ingredient to “assign” to the other person, who would have to create a dish around it, somewhat reminiscent of Iron Chef America (though without the one-hour time limit, sassy judges, and insanity of Alton Brown). My first “secret ingredient” was tomatillos!
April 10, 2011 § Leave a Comment
E: So first-off, let me admit something. This isn’t really a tart. I don’t have a tart pan, so I took a tart recipe, put it into a pie pan, and basically made it a quiche. With that said, it is actually really, really good. One of the best things I’ve had recently. Let me also admit, this is not a health food. With a cup-and-a-half of cream, I wouldn’t suggest having much of this if you want to avoid a coronary. But you will surely want seconds.