A Good Butch Quiche

Treat quiche as 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 any really, really well so you won’t water down the eggs. For a quiche with the smoothest consistency, beat together very well six large eggs and 2 cups of 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 an 8-in. crust, add whatever other ingredients, then pour on the rest of the egg mixture. Top with a little more cheese for dining room drama 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.

 

Blackberry Ice Cream

Macerate 4 cups of fresh or frozen blackberries with 1 cup sugar; mash and strain. This will yield about 3 cups of syrup. Make a custard with 1 cup sugar, 1 tablespoon cornstarch, a dash of salt, 4 cups half-and-half, 2 cups whipping cream, 2 eggs well beaten and 1 teaspoon pure vanilla extract. Combine sugar, cornstarch and salt in a saucepan. Stir in half-and-half, bring to a simmer, cool, and slowly stir in beaten eggs. Bring to low heat and thicken for about 2 minutes. Remove from heat, add whipping cream, blackberry syrup and a tablespoon vanilla extract. Whisk until smooth. Refrigerate and process in the ice cream freezer. This recipe works well with berries and stone fruit.