Quiche

I’ve been dabbling in the pie arts for, geesh, about 5 or so years now, I guess, but I only recently realized that I’d never made a quiche. This is a terrible terrible oversight on my part, considering quiche really is the perfect pie, when you consider it’s good for a meal any time of the day, without fear of facing scorn from the “healthy eating” police. So, tonight, in an attempt to correct this mistake, I produced the glowing peice of eggy goodness over there on the right. Yum! A delicious broccoli, onion, and cheese concoction, in a savory tart crust.

But as with any baking venture, it was not without it’s lessons:

#1) Any recipe that calls for 1 tsp of nutmeg & 2 tsp of salt is to be questioned. This quiche was way to salty & tangy.
#2) A quiche recipe calling for only 1 cup of cheese is just dead wrong. I’m not sure whether it was the lack of cheese or the excess of nutmeg, but this wasn’t nearly as cheesy as I would have liked. Of course, I’m a cheese-a-holic, but still… this wasn’t quite right.
#3) Carefully read and evaluate any recipe in the book, I *heart* Pies & Tarts. Despite some of its most excellent sounding combinations, author Nancy Kershner tends to leave out critical information, like when to add the cheese, the temperature at which to bake, or how to tell if your quiche is done. Luckily, my trusty How to Cook Everything helped fill in the gaps.

But other than these few hiccups, the quiche was darned tasty… as you can see, the Little Mister & I ate half of it!