Wednesday, October 27, 2010

the ease of quiche

I never realized how easy and delicious quiche is. You can even make it with limited cognitive functioning after a big night out whereby one may or may not have taken over an (imagined) dance floor while the jukebox in a shed-like local tavern pumped out one's musical selections ranging from Salt-N-Peppa to Steve Miller. So yeah, it's easy.

First, get out of bed.

Get yourself the items you would like to quiche-ify.

In this case, we've got leek and cauliflower. Wait, what else can make this even more delicious?

You gotta cheese it up, baby. Added some tomatoes for good measure.

Six eggs and almost a whole small sized thingy of 15% cream goes into the quiche liquid. Also, our friends salt and pepper (not the band) and some cayenne to taste.

Lay out your chopped ingredients into some store-bought crusts. Don't be shy, fill 'em up. Then, pour the egg and cream mixture over the veg and cheese. Now comes the hardest part: carrying them and carefully placing them without spilling, into the oven. Bake for 15 minutes at 425 degrees, then reduce the heat to 300 degrees and let the quiches continue to cook for another 30 minutes or until they look and feel firm enough to eat.


This is how the magic happens.

The blogger and the blogged.

Oh yes.

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