I grew up in a household where my mother tried to cook raw chicken in the microwave and my stepfather displayed an almost pathological insistence that broccoli be boiled until it lost all its color and nutritional value. Naturally, we covered everything with salt to make up for our other culinary sins.
I can't fault my mother too much. After all, she was busy being the primary breadwinner for the household and raising three kids. Who cared if she didn't season the chicken? Unfortunately for me, I inherited my father's intense appreciation of a good meal.
Since a goldfish could probably make ramen noodles, I didn't begin learning how to cook properly until I was almost out of college. When my twelve-year-old sister tried to make me feel better about a burnt batch of cookies by saying, "Don't worry, you're not a bad cook, you're just a bad baker," I decided it was time to start from scratch.
My stepmother, who is something of a foodie, had a lot to do with what cooking abilities I do have, as did my realization that I had to practice making dishes before they came out well. Before, I thought the ability to cook came only through natural genius, and cooks executed every dish perfectly on their first try.
Three or four years on, I've improved enough that people will eat my contributions to the office potluck lunch. I still haven't tried to make my own pie crust, but here's a recipe for quiche I've been trying to perfect all summer. Even Jeremy, who professed to hate eggs until very recently, actually requests that I make this for dinner.
You will need: a large frying pan, 9" frozen pie crusts (or make your own), 5 eggs, 1 pint half & half or whipping cream, meat and veggies of your choice, 1 whole vidalia onion, olive oil, one of those "Mexican cheese medley" bags from the grocery store (or if you're feeling ambitious, you can shred whatever cheeses you like), nutmeg, salt, pepper, rosemary, and whatever other spices you wsnt to include.
Makes two 9" quiches.
Step 1. Chop up your veggies. I like vidalia onions, spinach and tomatoes, but you can use whatever you like.
Step 2. Preheat your oven to 375 degrees Fahrenheit.
Step 3. Grease the pan with more or less 2 Tbs. olive oil. If you're including meat in your quiche, cook it first. I've found that mild Italian sausage and turkey bacon both work well.
Step 4. Caramelize the onions. If you're not using meat, or if you're using a dry meat like turkey, cook the onions in olive oil, at about half heat. If you're using sausage, add the onions in with the meat, and they'll caramelize beautifully.
Step 5. Once the onions begin to brown, add your other vegetables to the frying pan, still cooking at half heat. Stir occasionally. If you're using spinach, add it last, as it cooks down very quickly.
Step 6. While you're waiting for the vegetables to cook, mix together five eggs and 1/2 to 3/4 pint of whipping cream or half & half. Most quiche recipes call for whipping cream, but I've found that half & half works just as well. Mix in nutmeg, salt, pepper, rosemary, and any other spices to taste.
Step 7. Once your meat and vegetables are done, fill your pie crusts with whatever you've cooked up. Sprinkle shredded cheese over the meat and veg filling.
Step 8. Pour the egg and cream mixture over the pie filling, until it fills the pie crust. Don't worry if it d
oesn't rise all the way to the top, because the eggs will cook up a little bit.
Step 9. Put your quiches in the oven and cook for 30 to 40 minutes.
Step 10. Try not to eat too much quiche at once.
Sorry there's not a picture of the finished product. My camera's battery died as I was documenting our dinner preparations. I'll add a picture next time I make quiche.
It is well documented that our cat Pyewackett will sleep anywhere, at any time. Lately, he's taken to sleeping on his back, showing off his enormous belly to the world.
