Quiche Me

Everyone considered it inevitable that I’d offer a recipe for quiche. Well, fie on you all; quiche may have a reputation for being the most froo-froo gay food in the world, but I happen to like quiche along with a lot of other froo-froo gay stuff. Hell, I’ve even got a copy of “My Fair Lady“. Besides, quiche is just a savory custard, you can add anything to it: onions, mushrooms, artichoke hearts, asparagus, ham, shrimp, fish (salmon is very good with roasted garlic),¬† spinach, tomatoes or peppers, just drain all really, really well to keep from compromising the essential egg/cream bond.

For quiche with the smoothest consistency beat together very well four large eggs and two cups heavy cream; you can use half-and-half in a pinch, but milk, even whole milk, won’t give you the best meld. Season with salt and pepper; nutmeg is traditional, but I never seem to have any on hand. Pour half of this mixture into a crust, add your other ingredients, then top with the rest of the egg mixture. Top with a little more cheese for dining room drama if you like and bake at 375 for about 30 minutes or until the top is puffed and slightly browned. Cool on a counter rack and brush with melted butter before slicing and serving. A good butch quiche such as a Psilocybin¬†Popeye (mushrooms with spinach) goes well with Pilsner and lots of it.

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