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I kicked out three crusts before my food processor seemed to be overheating. I let those refrigerate for the four hours. I shredded cheese, fried bacon then diced it when it was cool, and pretty much had everything ready. After the four hours I went ahead and rolled one of the crusts out. Partially baking it, while mixing the custard. When it was mostly finished, I set it to cool just a bit, then added some of the shredded cheese and bacon bits, then let it all cool a while longer. Finally I put it all together and baked it. It took a bit longer than the recipe I had suggested, by at least fifteen minutes. Higher elevation, dryer climate, or some other thing. Probably a bit of everything. It was good.
This one was made with cheddar, bacon, goat cheese, and spinach. I had a couple of pieces while it was still warm. The crust was very good. The quiche was fine. To be honest, I don't think I care all that much for quiche. It wasn't a terrible thing. And it was fun to make. It just... probably is something I would only make upon request, if I had someone to request it. I am still going to make several more practice, then several more for giving to others. Besides, I need the practice with the camera. I may take a picture of the egg-goo-pie. Really? The quality is what I would expect in a good restaurant. So, yes, I am pleased.
On the other side of things, I am so pleased with the crust, I will be making more of that, for other things. Regular old pie, mostly, from time to time. Pumpkin, cherry, apple. But too, I think I may experiment with making my own hot pockets, and freezing them. Chicken or beef, perhaps mushroom. The crust was as good as I have ever done. Now to toy with that, if more into my areas. Eggs just aren't my favorites. Then again, perhaps I could experiment with herbs and spices, trying to find my preferred flavor profiles. Then again, for a while now, nothing has tasted really good. Might just be a phase. I'll try it when I wake. Though I have heard that some thing cooled quiche is awful.
I have enough cheese grated for several more runs. Bacon is cooked as well. The ham I have is ready, it simply needs to be diced. I made a lot of dirty dishes, bowls, spoons, and such. And I will need to clean the kitchen. But probably not tonight. A task for tomorrow. I also need to get to the store tomorrow. I think mushrooms would be fantastic in there, but they like the bacon need to be cooked first. All good. Good night.
Sounds good, your quiche. Actually, come to think of it, I have all the ingredients to make a quiche. I'm a bit wore out though. We've not been well in our house. It's my husband's turn to feel miserable.
ReplyDeleteAnyhoo, I hope you stay well, enjoy your quiche (where's the photos of them) and Happy New Year!
Oh, and remember your meds :0)
ReplyDeleteI put my meds in the quiche! :p
ReplyDeleteNo, I've been doing well enough to keep up on medicines. The quiche was okay, though I may cut how much cheese I add. The rest was pretty good. I mean, if you like quiche.
If your mojo is low from momming, make a crustless quiche? Or a simple custard. Those go down well for even delicate stomachs. The flu can be hard on the appetite, or ability to hold more solid food down. Make it sweet, perhaps, rather than savory. Excellent when warm, okay when cold. Just a thought.
Well here's a sure sign you're doing better. That's more ambitious cooking than I'm likely to take on in the best of conditions.
ReplyDeleteThat is pleasing. Even if I know that the reason you aren't so hot in the kitchen is because you are under an engine, a house, or on some crazy carnival participatory tour, after work at that, and all, of course, when not chasing or being chased by wildcats. *grin* Still, I'll take the compliment.
ReplyDeleteYes, better. Pushing to get to these things, but it's working. Who doesn't have to push? And even if I don't really care for quiche, I do know what good quiche should be, and I am making it. Even, or at least, my first run. I am hoping to figure out the timing for it. It is way off from any recipe I have seen.
Hmm... you know what would be good on top? Tomatoes. Fresh, sliced. Whether baked or fresh, as long as the tomatoes are tasty. Winter tomatoes? Might have to just bake the slices with the pie. Tomatoes and bacon or ham, with eggs... tops.