Very well, I have had much more time on my hands lately than I have in the past, partly because I have been forced due to economic disabilities to end my swimming career prematurely, and partly because as of late, I haven't really had much homework.
So I've spent much of this time cooking for my family and running in the mountains, where the air is cleaner and the trails are (despite dips and rocks everywhere) much easier on my soft swimmer's joints. Anyways, on to the cooking!
My mom told me this was by far the best quiche she has ever eaten - homemade or restaurant made. I have to say it turned out quite pretty from the oven.
Crust:
I'm going to be honest here. Even with my seemingly endless amounts of time these days, I just don't have the time (or maybe I'm just lazy) to make home-made pie crust. My mom bought pre-made shells from the store. You can do that, or you can be cool and make your own.
This recipe makes two quiches, so you will need two shells. Quiche Filling:
16 eggs, beaten.
1/4 water or skim milk
9 oz. (about 9 cups) fresh spinach
1 package (12-16oz.) good quality bacon
About 1 cup shredded cheddar cheese
3/4 onion, diced.
Begin by dicing the bacon into small, 1/4-inch square/rectangle/polygons. Cook in a skillet over medium-low heat until nice and crispy. You may need to drain the fat periodically from the pan so it doesn't get soggy while cooking. In a large mixing bowl, beat eggs until whites and yolks are blended. Add 1/4 cup water (this will give the eggs a fluffier texture and also keep them nice and moist), cheese, and spinach. If you think the spinach leaves take up too much room in your bowl and shell, gently wilt them by steaming them for about 1 minute in the microwave. Allow them to cool before you add them to the eggs. By this time your bacon should be finished cooking. With a slotted spoon, remove the bacon bits and let them drain and cool on a paper towel. Drain the fat from the pan, and saute the onions in the bacon pan until just translucent. Remove from heat and allow to cool. Once all of your hot ingredients are cooled, add them to the egg mixture (if you add them while they are steaming hot, your eggs will CURDLE, your cheese will melt and get GREASY, and you will have a disgusting mess). Bake your quiches in a 350 degree Fahrenheit oven for 35 minutes, or until the crust is nicely browned like a summer beach-goer and the middle of the quiche is firm and set up just like that summer beach-goers browned abdominals. Ok, not that firm. But you get the idea. You don't want to be eating raw eggs.
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| My mom made the beans! |
This quiche also pairs wonderfully with pinto beans or black beans! Just pop them in your slow cooker with a hamhock, water or chicken broth, and some salt and other lovely seasonings like pepper, allspice, or chili powder, and allow them to cook throughout the day until nice and tender. You will want to add water as it evaporates so your beans don't dry out.
