And this quiche did my taxes.

Actually, it didn’t. This quiche had no fucking initiative.

Work is busy this week and Brian is out of town at a conference for work*, and that usually adds up to one thing: cereal for dinner every night. On top of that, part of me doesn’t want to move on to a new post because the feedback from the last one was so lovely and it sparked memories for so many of you; I especially appreciated the universal disdain for pink kitchenware. But eventually you have to move on from the schmaltzy shit and make a damn quiche.

Okay, I’m not quite ready to move on, so this’ll be a short one.

*In New Orleans. And I happen to know that at this exact moment, he’s out at a concert at the House of Blues. I ask you, what kind of “conference” is this? Your tax dollars at work, people.

Vegetables in a pan. There you go.

There’s no cereal in the house right now, but there is a lot of leftover kielbasa from this weekend’s inauguration of the grill. Needless to say, after 2 days my body was sending my text messages asking for vegetable matter (I might have taken leftover kielbasa for lunch one day, too). I had some asparagus and mushrooms in the fridge, and found half a log of herb goat cheese. I wasn’t totally sure if the goat cheese was still good because I couldn’t remember when or for what I’d bought it, and even fresh goat cheese tastes, you know, goat-y. Musty. I decided to walk on the wild side and use it.

In the last post, I extolled the virtues of frozen fruit. Today, I tout the joy of frozen pie crust. If you’re industrious, you can make a few homemade crusts and freeze ’em; if you’re lazy, you can buy some. Either way, they go right from freezer to oven and allow you to make spur-of-the-moment quiche.

The three stages of quiche. You know what’s really hard to make photogenic? Uncooked quiche. I bet you guessed that one.

I sauteed the veggies up in some good butter and scattered a layer of the veg across my frozen pie crust. I considered mixing the goat cheese into the custard, but decided to crumble it across the veg. I topped the whole thing off with a simple custard and managed to get it in the oven without sloshing too much raw custard on myself or the floor. Thank god for dogs.

Quiche me, you fool.

Near the end of the cooking time, I turned the broiler on for a few minutes to get a little extra color. I let the quiche sit for 15 or 20 minutes to set up while I watched the first few singers on American Idol. Yes, I must mention American Idol every time I post on a Tuesday night. And even though you all deny watching, I can’t help but notice that my page hits drop dramatically between 8 and 9PM EST on Tuesdays.

I’m just saying.

Anyway, this quiche was satisfactory. You can’t go wrong with a sauteed mushroom, and the goat cheese added a nice tart edge to the creamy custard; in fact, I could have had a more liberal hand with the cheese (there are few times when this is NOT the case). The asparagus got pretty mushy with the 35-minute baking time but took on a deep sweetness, almost like a pea. My biggest issue was with the pie crust, which was Whole Foods’ house brand. The texture was fine, but the crust was too sweet for a savory dish.

In any case, the basic custard recipe is the important thing here. You can use whatever mix of veggies, cheese and meat you like; the only caveat is to reduce the amount of milk and cream a bit if you’re using a soft cheese.

What’s your favorite quiche?

Basic Quiche Custard
for 1 9-inch pie pan

1 c. whole milk
1 c. cream
2 whole eggs + 2 egg yolks
1/2 tsp. salt
1/4 tsp. nutmeg

Whisk all ingredients together. Add whatever elements you like to an unbaked pie crust and pour on the custard. Bake for approx. 35 minutes in a 375 degree oven.

23 thoughts on “And this quiche did my taxes.

  1. Quiche is about the only way Sonny will eat eggs, so we eat it every couple of weeks or so. And he’ll eat asparagus…guess I’ll try killing two birds with one stone next time :-)

    My favorite is caramelized onion quiche. It adds time to the process but well worth it.

  2. I’m going to make this for date night tomorrow night…except I think I’ll have to add ham…because you know who I married…

  3. matt: you’re just going to have to up the ante then.

    courtney: yeah, this quiche will keep me going until friday.

    dp: caramelized onions + custard = gimme. actually, that reminds me of another dish i’ve been wanting to make…

    claudia: well, it’s A quiche.

    julie: gracias.

    LiR: seriously. the NYT has a piece on chocolate puddings and custards in the dining section today, and i pretty much want to make every single recipe listed.

    dan: i have to say, i think the world has moved on from the whole “real mean don’t eat quiche” thing. or maybe that’s just NYC.

    jodi: if i hadn’t just spent two days existing on kielbasa, you can bet your sweet bippie that there would have been bacon in this bad boy.

  4. Great quiche! And great site–thanks so much for your comment on my blog, as it led me here. I’ve been reading the archives and laughing for the past half hour. . .great way to avoid doing MY taxes (we have till the 30th here in the Far North).

    So glad to have found your site, and thanks for the great posts (and for your candor in the last one. . . I’ll add my own sympthetic and empathic wishes your way–I lost my own mom when we were both too young).

  5. that quiche looks really wonderful! I love egg-y dishes for dinner. I love when you grab stuff from the fridge and make something that hits the spot.

  6. ricki: thanks for coming over – i’m glad you like it here!

    patsyk: tell me about it. with the frozen pie crust, i think this whole thing took about 10 minutes, not counting time spent in the oven. not to shabby!

  7. Swiss Cheese, Chard, bacon + custard = 100% mmm-mmm


    Dungeness crab, chives, and a thin layer of Crème fraîche after the resting period, before delivering to the plate. Man-oh-man!

  8. I would make an omelet rather than use store-bought pie crust. Sorry, but I’m old school like that.

    Favorite? I’ll never quiche and tell. Yours looks great. I found our first asparagus poking its adorable purple head up today. Little does it know what awaits…

  9. i find that most commercial pie crusts are sweet and created for desserts. i don’t like that either. though the ones that aren’t made with lard (at least up here) aren’t sweet but they’re nearly always tart cups.

    i prefer sheep cheese to goat cheese. it lacks the mustiness that goat cheese has and is has a lovely sharpness. there’s a chevre that’s available that is phenomenal…i wish i could remember how it was cured. for some reason smoking comes to mind, but i don’t think that’s the case.

  10. I love quiche and now you’ve reminded me to make some…soon! This looks really tasty and I’m all for a goat cheese-centric quiche.

  11. I’ll tell you what has no problem being photogenic: your finished quiche! Gorge :)

    Umm, I don’t have a favorite quiche. I think I’ve only had one in my life (quiche lorraine), it’s just not very popular in these parts :)

  12. mittany: i’ve made crab and chive before, but never the chard-swiss-bacon. that sounds fucking awesome.

    peter: aren’t you just a little judgy mc judgypants.

    i am still jealous of your home-grown asparagus.

    beth: that sounds gooood. because, you know, pancetta.

    kevin: thanks!

    naomi: yeah, i was hoping the whole foods brand would just be a simple non-sweet crust, but alas.

    i had some manchego in the fridge and was trying to decide between that and the goat. i guess i’ll just have to make another quiche to see which i like better!

    mike: although i’ve already declared the spring foodie trend to be poached eggs, i still encourage the making of quiche. do not be shy with the goat cheese!

    manggy: thanks! that means a lot coming from you, i could never hope to live up to the gorgeousness of your food.

  13. That looks fab! I haven’t got any favourites but I do like the presence of cheese if I’m going to have quiche.

    Some foods are just not photogenic and no amount of post-production soft-focus will make them look enticing…like 90% of the lentil dishes I cook lol.

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