Tuesday, December 8, 2009


Yes, I'm skipping Thanksgiving. (Gasp!) Let's face it, it's long gone and I was too busy stuffing my face with turkey and yams to write anything about it. Sometimes enjoying life (to me) is more important than writing about it (crazy, perhaps, for an aspiring author--but true.)

So last night, Ian and I made quiche. It was our first time. The most amazing part, I think, is that I got Ian to eat eggs for dinner. He is one of those rare people who hates breakfast food, who wants a Reuben for breakfast, who got angry when the dining hall in his dormitory served pancakes for dinner. But he ate eggs for dinner. Of course, a few weeks ago he ate a souffle, which is basically eggs--but quiche? Quiche actually looks like eggs. So how did it happen?

First of all, two words: pie crust. I'm starting to think that anything is better in a pie crust. And I make a pretty good pie crust, and not just when I'm using Nigella's super-awesome part-butter, part-shortening recipe (How to Be A Domestic Goddess...if you don't have it, make sure to ask Santa) but also when I just use the flour, shortening, salt deal from my red checkered Better Homes & Gardens book. I think I've figured it out, too. I don't worry about it. Plus, as my aunt Phyllis told me last Christmas (a comment I did not appreciate at the time but am now grateful for), you only roll out a pie crust once. Otherwise, it gets tough. Only roll it out once! OK--I've broken this rule and still had awesome pie crust. The main idea behind that, though, is not to overwork it. Don't develop the glutens too far. And you will have lovely pie crust.

Second of all: ham. The addition of ham to the quiche recipe makes it seem more like a sandwich? Ask Ian. He can tell you.

Third of all: spinach, sour cream, cheese, half and half, and all those yummy, fattening things you whip into the filling. And (as Paula Deen--among others--says), "FAT EQUALS FLAVOR!"

Find some excellent quiche recipes at www.foodnetwork.com or www.recipezaar.com

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