Hello boys and girls. Earlier I wanted to talk about gender roles and the continuation of unrealistic expectations for the modern woman in our times. Then a geek knocked at my door and made me look at pretty computer hardware I cant afford and now i’m too depressed to talk about something else that depresses me.
So we’re going to talk about something that makes me feel competent and happy, Cooking.
This my friends is a quiche. Dont panic.
- OMG PIG MEAT AND EGGS TOGETHER! HERESY!
Quiche. Sounds complicated and scary and sophisticated and somehow vaguely effeminate doesn’t it? Yanno what a Quiche is? It’s an egg pie. Really. That’s it. It’s a French egg pie, true, and no one can deny that the French have a way with food, but really, it’s an egg pie. From there it’s just about your tastes, just like the way some people like mushrooms on their pizza and some people like anchovies.
Although I must admit I’ve yet to actually encounter someone who wants smushed, salted bait on their pizza. I begin to think anchovy pizza is a myth invented by the media. But I digress.
See, quiche is actually really really easy to make, especially if you use a frozen pie shell. Mine isn’t, because my Grandfather taught me to make pie crust and I hear him grouching “what thehellreyoudoingwiththatstupidthing!” in my head every time I touch one. Or maybe that’s just my meds not working right.
Basically you fill a pie pan with toppings, whip eggs with milk or cream, pour one into the other and then bake it. And if you just poured the pie shell into the eggs, Im going to ask you to go sit in the corner until you stop being silly. because this is French Cooking, and as so many people will tell you, French Cooking is Serious Business. Just ask Julia Child.
In this quiche is:
- Four eggs
- 1 cup of 2% milk
- the leftover end of a small ham, about a cup’s worth, diced pretty small.
- An onion, cut in half lengthwise and sliced.
- half a leftover head of cooked broccoli, cut into small florets.
- 6 slices of bacon, fried crispy and broken up into small bits no bigger than the ham.
- a double handful of sliced mushrooms, mostly because I put mushrooms in everything.
Now we put the sucker in a 350 degree oven. Lay a loose piece of tinfoil on top to keep it from browning too fast. Walk away. Have a glass of wine. Play Minecraft. Attempt to convince the cat that no, he’s not going to starve to death just because he can see the bottom of his food dish.Now, I let mine cook for about an hour and 15 minutes, but that is because of the pan I used. As you can see, this is a rather deep dish Quiche that I cooked in an 8″ cake pan. A pie plate is going to not be as deep, so it shouldn’t take as much time. For a pre-packaged pie shell i’d say it’s prolly gonna be more like 45 minutes. You want it nicely set in the middle.
Whip the foil off about halfway through, because you do want it somewhat browned… as you can see mine went a tad too long.Basically, this is the kinda dish that you really want to play with in you own kitchen. It’s awesome for fridge cleanouts and post-party leftovers, and it can be so fast and easy.