belated weekend wishes

This post was absolutely meant for Friday,

but I could not make it happen.

I decided while cooking my favoritest quiche in honor of

baby Lucas that I would finally figure out

what the hay I put in this masterpiece

so I can finally pass the recipe off to some

very patient party goers who I promised

it to over a year ago.

Belated weekend wishes and happy cooking!

The first element of a non lazy and totally delicious quiche is the flaky

Tart pastry dough from Martha Stewart’s website… find it here.

note the incredible cornucopia in the background.. the best

ten dollars I ever spent.

Once you pull the chilled dough rounds from the fridge, follow

these crust finishing instructions..

*On a lightly floured work surface, roll dough into a 16-inch round.

With a dry pastry brush, sweep off any excess flour;

fit dough into a 2-inch deep-dish tart pan with a removable bottom,

gently pressing it into the sides.

Using a sharp knife, trim the dough evenly with the edge of the pan.

Cover with plastic wrap; chill tart shell until firm, about 20 minutes.

*Preheat oven to 375 degrees.

*Line the tart dough with a sheet of parchment paper

and fill with pie weights.

Transfer to oven and bake until light brown, about 25 minutes.

Remove weights and parchment paper and continue

baking until golden brown, about 5 minutes.

Transfer to a wire rack; let cool completely.

Lovely golden pastry crusts from ‘scratch’…

scratch is seriously impressive. Right?

Here is where I get wacky and combine my moms recipe

with some totally unwarranted kitchen related confidence.
So, I make either ham and cheese or spinach and cheese quiche…

and you are more than welcome to swap the ham

or the spinach with your vegetable or meat of choice.

For 2 quiche, which is what one recipe of the

flaky tart dough makes, the ingredients are as follows….

For the egg mix..

4 eggs

2 cups heavy whipping cream

( not the healthiest biggest loser type substitute,

but quiche is for special occasions, right?)

1/4 tsp sugar

1/2 tsp pepper

1/2 tsp salt

add ins..

get creative with your favorite combo of cheese. I mix

1/2 cup jack and 1/4 cup swiss per quiche.

Use either 1 cup of meat or 1/2 cup of spinach.

Lets get started.

Preheat the oven to 425 degrees.

The egg mix always stays the same, but with the add ins,

I seriously experiment every time.

For the egg mix, my recipe requires an electronic mixer.

Instead of lightly beating,

I whip it excessively on high until it is really really fluffy..

I am sure Martha would snicker at this clearly novice move,

but honestly, I find my quiche to be so much fluffier and

such a pretty color when I do this.

While whipping the egg mix, layer your add ins into the empty crusts.

Put the meat in first and then layer the cheese on top.

With each layer, it gets better..

Then, you pour the egg mix on top. Keep it mind that

it may be pretty puffy, so just scoot it out of the bowl

with a spatula and lightly smooth it over,

so not to mess up the cheese layer.

As the quiche cooks, the egg layer will settle

into the add in layer on its own.

Put the quiches on baking sheets and bake them in the oven for 15

minutes at your original 425 degrees.

Reduce the temperature to 300 degrees and bake for 30 minutes,

or until knife comes out clean.

Behold: golden loveliness.

Side note - we saw Monsters of Folk last night at the

Greek theatre and it was super fun. Hopefully, I did not

destroy the sanctity of the music by desperately eating

In N Out after.

The greek theatre is so fun. I am starting to become

really obsessed with the idea of going back next weekend

for the Heart/Bangles concert.

Go Angels! (go chargers(whispery exclamation!) why not?)