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.