I did it again. I cooked. You see, my girlfriend was working a night shift and so I wanted to make her dinner and bring it to her at work. Last time I made macaroni and cheese, which she said was good. This time I decided to make quiche. I have never made quiche before. I like eggs, I like cheese, I like milk, I like pie, so I must like quiche and therefore why not try to make it. That was how it all started. Did I mention that I have never made quiche before?
What was needed was a recipe. Fortunately for me, my girlfriend has a whole library of cookbooks in which one can look up recipes. I chose Mark Bittman’s How to Cook Everything which convienently had a recipe for quiche. I have seen my girlfriend has use it on many occasions and it seems to be a really good cookbook. Now came the cooking, starting with a shortcut. Instead of making my own pie dough, I took some leftover pie dough that my girlfriend made and had put in the freezer. It needed to defrost and to speed things up I used the nukewave. That might have been my second mistake (the first attempting to make quiche) because I over heated it and made it harder to roll. I was able to overcome this with judicious use of Canola oil. When I put the rolled out crust into the pie pan, it did not get up to the edge of the dish. Still I moved on to the next step and baked the crust. I added some onion, poblano, and one of those home grown habenero’s I previously mentioned, to the recipe. I mixed up all the ingredients even trying to get the temperature right. I poured the mix into the baked crust and then I had to scoop much of the cheese in as it had settled to the bottom of the mixing bowl and then decided to stay there rather than move on with the eggs and milk mixture. Oh well. Labor on, labor on. With the oven at the right temperature I waited the set time only to find that the quiche had not set.
I might have been panicking at this point because I started thinking about ordering some tofu wings. Many minutes later it seemed like the quiche had set and so it was out of the oven and off to deliver dinner. Worry persisted until the moment the quiche was tasted. It turned out to be edible. In fact, I liked it and I plan to make another quiche in the not to distant future.
6 January 2008 at 12:31 am
I concur — the quiche was yummy. And it was very nice of you to bring me dinner at work
6 January 2008 at 11:58 pm
muddled egg salad, we want muddled egg salad!
3 February 2008 at 4:41 pm
I made another quiche using the same basic recipe. This time I added broccoli and left out the habenero and poblano. Again it turned out good but it still took much longer to cook than the 30-40 minutes Mark talks about. I even made sure that the oven temperature was correct using a separate thermometer. I think maybe that either the way I was cooking it takes longer or I needed to use a higher temperature.
4 February 2008 at 11:36 am
My girlfriend mentioned that I should comment on the use of reduced fat milk instead of cream or half and half. The recipe calls for 2 cups of either cream, half and half, or milk. I used reduced fat 2% local, organic, ultra-pasteurized milk from Organic Valley. Not being much of a cook I never thought twice about using milk versus cream given that it was an option in the recipe. But my girlfriend, who is a good cook, told me that most cooks would have worried about the change in taste from the reduced fat. So she thought it was significant that the reduced fat milk did not hurt the flavor – at least for the cheese versions that I made for her.
8 April 2008 at 8:30 pm
[...] You can read about my previous attempt here. [...]