gfrancie | you too can pretend you are french.

Yesterday I did a simple quiche, with lots of fun things.
I made a simple crust and began the filling.
I whisked togther 6 eggs and half a cup of cream. Normally I just use milk, but we had some leftover cream so I thought I would make this quiche extra rich and fatty, since I am doing my best to have a heart attack before I am twenty five. I add a bit of salt and fresh ground pepper.
Then I quickly cooked up some bacon and some sausages.
I began to layer the pie pan with finely grated swiss cheese, then some English Farmhouse cheddar which I bought recently at the market. It is very very sharp. Often to the point of making your jaw ache when you bite into a slice. I added some thinly sliced mushrooms and instead of spinach (like you often use for quiche lorraine) I used fresh basil. Basil is one of the nicest things to exist in life. It has a very sexy scent in my opinion and one should avoid using dried basil because it lacks the full flavor of fresh basil. Trust me.
I tore that up into small pieces, added more cheese then spread pieces of bacon and sausage. finished it up with more farm house cheddar and tillamook cheddar. I poured the egg/milk mixture slowly over everything to make sure all of it was moist (my favorite slightly obscene word) and covered properly.
I baked it for 15 minutes at 400F and then reduced the heat to 325 for 25 minutes.
The quiche will rise considerably and have a lovely golden crusty appearance on top when it is done.
You will want it to sit and cool for awhile after you are done. (don't worry if it looks like it is deflating a bit. It is supposed to do that)
If you are going to use a lot of vegetables, it is a good idea to cook them before hand. It will reduce the chances of your quiche being soggy afterwards. Which is a common problem for many people.
You don't need to over-cook them (I think the English taught us that one very well) Just quickly steam or saute before layering everything. (It will also hold more nutritional value afterwards...but since we are eating bacon, cream, and eggs we really shouldn't care...should we?)

Along with the quiche I made a caesar salad. Complete with the crushed clove of garlic rubbed all over the inside of the salad bowl.
Yes and the coddled egg and anchovies.
Food-poisoning delight I call it.

Andrew found that the quiche and salad went well with his beer. I took the traditional route and had wine.
Heck it even works with orange juice.

Julia Childs and I are crew!