So wow...I suck at the blog thing right? It's been an abhorrently long time since I posted anything. A heartfelt apology goes out to the miniscule readership that I may have left. I'll try not to suck so hard in the future. Wow.
So...just because I haven't been posting, doesn't mean I haven't been cooking. Because not cooking would lead to not eating, and that's just unacceptable. So anytime I made something blog-worthy I would snap some pixelated photos and upload them onto my laptop in the hopes that the writing bug would bite me hard in the ass and motivate me to return to the blogosphere. Note: I HATE the word blogosphere because it makes me sound like a tool...but I continue to use it because it's funny and douchey...I'm obviously very conflicted.
So I was sitting in my kitchen watching a boot-legged copy of The Blind Side and I decided it was time to feed. In the fridge: eggs, milk, a random assortment of veggies, some leftover ends of cheese....sounds like the fixins' for a ragin' omelet. But how blogworthy is that? I mean omelets are great and all, but I can't write an entire post about one lousy omelet...plus I hate meals that don't include leftovers, and leftover omelet has healthcode violation written all over it. So with that in mind I searched for some sort of starch to bring everything together. I was out of options when I perfunctorily swung open the freezer door expecting little more than a wash of cold air and frozen peas, and then I saw it...pie crust. Pie is awesome...it's comforting, can be reheated, is hearty without weighing you down. Egg pie though? That sounds kind of gross and weird....but quiche...quiche sounds like a fluffy, cheesy, egg-y, french delight that would be the perfect pair for a glass of wine and an illegally downloaded movie. (My life is very full...I know)
The thing about quiche is that it sounds WAYYYY fancier than it is. It's really just a big omelet with more milk than usual baked in a pie crust in the oven. It's pretty fool proof actually, and I just kind of threw together whatever and hoped it would turn out.
Now if the thought of pie crust alarms you, well don't get your panties in a wad...I don't think there is anything particularly hard about making pie crust from scratch. I have done it plenty of times with varying results, all of which were delicious, some of which looked a little like a five year old's after school art project. However...I don't always have time for that, and I don't see anything wrong with buying store bought pie crust, especially the kind already pressed into the pan for you.
So with shortcuts and fancy french snobbery on my side, I made a delicious quiche to go along with Sandra Bullock's award winning portrayal of some obnoxious southern woman obsessed with adopting big black men and making them play football. I enjoyed the movie, but I continued to the enjoy the quiche for the next two days. So here is...
Let's Pretend We Are French and Have Outrageous Accents and Universal Health Care Two Cheese Broccoli, and Roasted Red Pepper Quiche
Stuff to get French:
1 frozen pie crust
1 tsp olive oil
1 tsp butter
1 cp chopped broccoli
1 small onion diced
1 garlic clove minced
4 large eggs
1 cp whole mil
1/2 cp grated parmesan cheese (tip: grate these in the blender or a food processor...much faster)
1/2 cp grated gruyere cheese
1/4 cp greek style yogurt
2 T chopped fresh parsley (or 1 tsp dried)
1 roasted red pepper chopped
salt and pepper
First preheat your oven to 325 degrees...go
Heat the oil and butter over medium high heat in a large skillet and saute the onion, broccoli, and garlic for about 10 minutes. Season with salt and pepper
In a bowl, beat the eggs until frothy, add the milk, cheese, yogurt, parsley and a pinch of salt and pepper and stir to combine.
Add the broccoli mixture to the pie shell and spread evenly without packing it down. Use a measuring cup or ladle to slowly pour the egg mixture over the broccoli mixture giving it time to settle in with the vegetables. You may have some egg leftover, depending on how deep your pie shell is. Transfer the quiche onto a baking sheet to catch any overflow and sprinkle the roasted red pepper over the top evenly.
Bake for 50 minutes. Check for doneness by inserting a knife into the middle of quiche. If it comes out clean the quiche is done. If it's still liquidy in the center, put it back in the oven for another ten minutes. Keep a close eye on it during the last ten minutes or so though, because overcooked quiche sounds about as gross as egg pie.
Sorry for the lack of blogs in the past month...hopefully June will be a better month for the blogosphere. ha.