Quiche!

 Hello blog!! Recently I have found myself in a pretty stressed out state of mind so I've deliberately tried to make time for calming things. In between finals, family and getting ready for the holidays, this has been a little easier said than done. Today, however, on the day I completed my final class of my first semester at law school, I will take some time to write a post to you.

This past Sunday I spent the morning making a quiche. I used my Aunt Jo's recipe, as handed over to my mom, with some added flair. It ended up being a feta and swiss spinach quiche with caramelized onion. It was very, very delicious, if I do say so myself... Which I do.

(As you can tell from my cooking posts, I am not a five star chef- ordering pizza as a back up is always a real possibility for me. If the recipes I post are so easy that even I can make them, have faith that you can too- even if you're a proud member of the can't cook club!)

Ingredients

Premade Pie Crust
Breadcrumbs

2 Tbsp Flour
4 Eggs
3/4 Cup Half & Half or Heavy Cream
3/4 Cup Milk
Salt
Cayenne Pepper
Nutmeg

1 Package Frozen Chopped Spinach

1 Onion
Balsamic Vinegar
Sugar
Butter

So, the first step is making the custard. All you do is mix the flour, half & half, milk, salt, cayenne pepper, nutmeg and eggs together.  Unfortunately (or fortunately?) for us all, this recipe has been passed down to us by a bunch of Italian women, so we will never know for sure what the exact measurements of salt, cayenne pepper or nutmeg are. I just eyeball it.

Next up is the Caramelized Onion. I had similarly vague instruction on this one from my brother William, who spent some time at culinary school before going back to get his PhD in Chemistry. He directed me to cut up an onion and saute it with balsamic vinegar and sugar. I did this with butter, and guessed about the amount of balsamic vinegar and sugar. I did a tablespoon of sugar, and then added some more because I thought it needed it... turns out it didn't. It still tasted fine, but that was a little too sweet for my taste. I ended up draining a little of the balsamic vinegar too. In the end, these problems weren't fatal.

Defrost the spinach and drain the water out of it. You have to squeeze it out over the sink until it has no extra liquid. Then layer it into the pie crust (I get pre-made, but I will do fresh one day when I have time), and put the onions on top.

Once the veggies are down, put on your cheese of choice. I did swiss and feta, and I am telling you- the feta makes it. (Learned that trick from my momma!) 

Once you have the cheese and veggies in, pour the custard on top. I keep the pie on a cookie sheet so its easy to move around. Then you sprinkle bread crumbs onto the top. 

Here are pictures of the recipe. It looks like it was written in invisible ink! Will and I had to spend about an hour trying to figure out what the hell it said. Notice the stain marks-- my Aunt Jo (or was it Aunt Lois?) was over one summer, and I was looking for a recipe in a cookbook. She came over and opened right up to the page. When I ask her how she found it so easily, she told me just to open up to the pages with the most stains on it because you know those are the recipes most used. She was right- all of our most used recipes are like that. 

Let the quiche bake for about 35-45 minutes at 350 Degrees. Be careful putting it in the oven or the egg mixture may spill out!! (Not that I'm speaking from experience or anything...)

                                              

You can tell the quiche is done when its toasted brown nicely around the edge, like in the picture below.

For the record, Snickers doesn't care for quiche.

Once the quiche was made I packed it up and took it to Brad and Jill's for breakfast and tea!

It was delicious.

                                             

Similarly to Snickers, Brad and Jill's sassy little girl cat Waffles does not like quiche either. What do cats know anyway?