My First Quiche

Thanks largely in part to my malfunctioning, ancient, automobile, I found myself home today and with no plans to leave the house. Thankfully, my family did! Not wanting to waste the pie dough that was left over from last weekend, I decided to concoct a quiche.

I have never made one before, and followed no recipe beyond baking the crust. I did, however, screw that part up a bit. You see pie crust is derived from a highly fragile dough that needs special attention. I succeeded in rolling it out effectively, however I failed to properly distribute it in the pie dish. You see, whomever you are, if you've never baked pie crust, it is vital to account for the dough to shrink a bit from the heat. If you don't rest the dough properly on the edges of your pie plate when it heats up, you'll find it may slip down into the dish, and thus not form properly. This is most likely, of course, when you are baking the crust alone to firm it up before filling.

The quiche itself is just beaten eggs with some creme' fraiche, cheese, onion, ham, and canned sliced potatoes. I baked it at 425 for a total of about 35 minutes. I was concerned about the length of time. I took it out at one point thinking it was done, but it was a bit watery when I cut into it so I put it back into the oven for a bit longer.

As you can see from the photo, it came out quite well. It was not half bad to the taste, either. Even Bob, who is rare with comments on my cooking, pointed out how good it looked. I hope he and my mother have some for breakfast tomorrow. As long as they leave me a bit!

I am going to get back in my bed now, because the basement feels like a meat locker, and I think I'm going to lose my toes if I don't warm them up soon.