Food

I keep meaning to do a food post.  But then I get ready to cook dinner and the next thing I know it’s over with and I haven’t taken a single picture.  I think my posts need pictures. 

And I didn’t cook Brussel sprouts.  God no.  My niece*, who is willowy and pretty much fat-free, and would actually eat such a thing, brought them to cook for my father.  What I did make was a fabulously easy – embarassingly easy – quiche.  My sister’s recipe, actually.  The niece’s mother – who was off aprender español for the evening.  Anyway – the recipe couldn’t be easier and it is a fool-proof quiche.

*Growing up my niece was the ANTI Miss Clark.  All she would eat was white food.  It amazes me the things she will eat and claim to actually LIKE – like raw cow tongue.  And brussel sprouts.  And she writes about food now.  Who would have thought?

Buy a prepared pie crust.  Unless you feel strongly about making your own, from scratch, pie dough.  This quiche is all about the easy so prepared works for me.  Pre-bake it for about 10 minutes.  Meanwhile mix the custard.  Two whole eggs plus two additional egg yolks.  1 cup cream, 1 cup milk.  Salt, pepper and a pinch of nutmeg (I hate when recipes call for a pinch.  What is that exactly?  The nutmeg container had a top with holes in it and I shook it three times over the eggs and milk).  Whisk together.  Grate 4 oz. of Jarlsburg or Swiss cheese (about a cup).  When the crust is done pre-baking take it out of the oven and layer sliced tomato and onion rings (and by onion rings I mean the battered, frozen, Ore Ida variety) in the crust then top with the cheese.  Pour the custard over the top until it is about 1/4" below the edge. 

Since I have never made a quiche that didn’t have extra custard I decided to take a shallow ramekin and make a crustless quiche (for the willowy niece).  I slightly buttered (I SWEAR – it was the teeniest amount of butter) the ramekin and layered tomato, onion rings and cheese then poured the left over custard mixture over the top.

I placed both quiches on a cookie sheet and baked at 375 for about 45 minutes. 

Since I never can manage to take an after picture of anything I cook – here is the before:

Trust me when it came out of the oven it was golden brown and lovely looking.  You can tell when it’s done by inserting a knife and having it come out clean.  I also kind of poke at it make sure it’s not too jiggly.

The Brussel sprouts – heck I have no clue.  I think they were quartered and tossed onto a baking sheet and put in the oven for a while.  Someone ate them all but it sure as heck wasn’t me.