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The Queen of Quiches

April 19, 2010

A note from Dianne:  This is the last of Judy’s three columns. I am sad to see it end, but as a mother of four and grandmother of nine Judy has little time to spare. If you’ve enjoyed her stories and recipes, please take a moment to comment, and perhaps in the future she will return with more kitchen goodies. Thank you, Judy, for sharing.

Written by Judy Crosby

Here is another recipe from the woman who hates to cook. My husband and I were invited for Easter brunch at our oldest daughter’s house. I volunteered to make quiche, even though I had never made one before. Two weeks earlier, I discovered a recipe for asparagus quiche and it sounded good to me.

The day before Easter, I felt so ahead of the game that I made two quiches and had them done by two o’clock. As I pulled them out of the oven I was a little disappointed, the quiches seemed flatter than I had seen a quiche. It must be this recipe, I told myself, as I sat them on the counter to cool.

At three o’clock my daughter called, “Mom, how many quiches did you make?” I told her two and then she hesitantly asked, “Could you possible make one more, there are going to be a few more people than I originally thought.”

“No problem,” I replied. The recipe had gone together fairly easy, I just had to run to the store and buy more asparagus and more eggs. When we hung up the phone, my daughter-in-law called, with a slight problem that took 45 minutes to work out. At last I was off to the store, when I returned, of course my husband was hungry, seems he still likes to eat three times a day, much to my dismay. I proceeded to whip up a fast, easy dinner, soup, and sandwiches.

After dinner, I got busy with my third quiche. I looked at the recipe and almost choked, WHAT, the recipe now called for ¾ cup of milk, where before I had read ¼ cup. NO, this couldn’t be right. I read that little tiny print wrong. I made the new quiche according to the specific directions. It came out of the oven at least an inch thicker than the two before it and looked so pretty.

I took a deep breath and cut into the first quiche, ate a bite. It didn’t taste very good so I threw those two quiches in the garbage. It was now eight-thirty p.m. throwing on my jacket I yelled to my husband as I ran out the door, “I have to go get some more milk and asparagus”

Upon returning home, I was quiched out. I couldn’t make one more quiche that night. I would get up early in the morning and make two more quiches. The next morning at six a.m., following the recipe exactly, I once again made two perfect quiches. I now feel like the queen of quiche making, I could probably make one with my eyes closed.

Here is the recipe (Please read carefully), don’t do as I do, do as I say. Copyright © 2010 Judy Crosby

Asparagus Quiche (1 quiche)     

1 lb. asparagus; ends snapped off, and cut into 1-inch pieces;

4 to 5 green onions, sliced thin (1/2 cup)

1 Tb. Olive oil

I sheet pie pastry

3 large eggs

¾-cup evaporated milk

½-cup sour cream

½ tsp. tarragon

1 ½ cups grated Swiss cheese

Adjust oven racks to lowest and upper middle positions. Heat oven to 400 degrees. Toss asparagus and green onion with olive oil and generous sprinkling of salt and pepper. Roll Pastry and fit into a 9-inch pie pan, evenly distribute asparagus mixture over pastry. Bake on lowest rack for 10 minutes. Remove from oven. Reduce oven to 300 degrees. Whisk eggs, milk, sour cream, tarragon, and ¼ tsp each salt and pepper. Pour egg mixture evenly over crust and sprinkle with cheese.

Put quiche on upper-middle rack. Bake until filling is just set, 30 to 35 minutes. Let the quiche rest a few minutes then cut and serve. Serves 6 to 8.

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