I had to take a dish to church (Yes, they let me go to church. Disciples of Christ don’t care who they let in.).
ANYWAY, I had to take a dish, and Charlie said, “Why don’t you make a quiche, since we have all those eggs?”
So I did.
Yesterday, on the Fatal Foodies blog, I posted how I made my first perfect pie crust.
While the crust was chilling, I made the filling. –No extra charge for the poem. Yeah, that’s how I roll.
Julia Child said to break an egg into a measuring cup, then add milk to the 1/2 cup line. For each egg, you add milk to equal 1/2 cup. I used two eggs, so I added milk to the 1 cup line. I also added salt, marjoram, and a little squirt of plain American yellow mustard.
I let that sit to knock the chill off it, and gently sauteed diced onion and sliced mushrooms. When they were about done, I added some spinach (this was from a can, although fresh is always nicer) and a little grating of nutmeg.I preheated the oven to 450F, put the pie crust in, and let it cook for about 7 minutes — until it started to bubble up. Then I took it out and turned the oven down to 350. I put the mushroom stuff in the bottom, topped it with grated cheese, and poured the egg-and-milk over it.
The recipe said to cook it for 30 minutes, but this took closer to an hour, probably because I used two eggs instead of one.That little guy on the side was a single I made for Charlie. He said he’d never be able to eat that much, and he’d leave half for me. He ate it all.
The quiche was a hit at church, especially with the guys. They didn’t even notice it didn’t have any ham or bacon in it!
A WRITING PROMPT FOR YOU: A character has to bring a dish to a pitch-in.
JaneNovember 4, 2015 at 9:59am
OK. Really? When Callie brings a snack to a dinner, she…hmmmm. Let’s see. OK. She makes sure she knows when his mother expects him home for curfew.
Now, that pie. Argh! YUM!
I went over and read about making the crust, and I have only one hint. I saw Carla on the Chew remove a pie crust from the rolling board, and she lightly folded it in half, carefully lifted it onto the pie tin and unfolded it. It seemed to make the transition less perilous. Just saying.
And that tip about keeping your hands cold..! Great thinking. Yea verily.
Marian AllenNovember 4, 2015 at 3:15pm
Good idea, babying the crust over from the board to the pan. Yeah, quiche sounds a lot classier than “egg pie”, no?