In which I make quiche

So last Sunday (not yesterday, a week ago) I decided to make a quiche. Weirdly, I’d never made one before. I remember in the ’80s, they were a trendy thing for a while, a fancy-pants food item that people would make for potlucks and such. They were the kind of thing you’d sneak a piece of off the buffet table while the grown-ups were in the living room guffawing at something. I thought they were delicious. And then they fell out of favor. Kind of like the spinach dip in a loaf of round bread (delicious & clever!) that always appeared on those same buffet tables. Partly, of course, because they are neither low-fat nor low-carb, but also, I think because the foods we thought were oh, so sophisticated back in the day now seem kind of quaint.

Anyway, quiche is basically an egg pie or a frittata with a crust. I didn’t really use a recipe, but I consulted Simply Recipes for baking times and temperatures. The basic strategy is to pre-bake the pie crust, fill it with whatever you’re putting in it, pour the beaten eggs over top, and bake. Easy!

Quiche

Quiche

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